🥘 Chicken Spinach & Mushroom Low-Carb Oven Dish
📝 Ingredients
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2 large chicken breasts (boneless, skinless)
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2 cups fresh spinach (roughly chopped)
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1½ cups mushrooms (sliced)
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2 cloves garlic (minced)
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1 tbsp olive oil or butter
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½ cup heavy cream
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½ cup cream cheese (softened)
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¾ cup mozzarella cheese (shredded)
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¼ cup Parmesan cheese (grated)
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½ tsp salt (or to taste)
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½ tsp black pepper
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½ tsp Italian seasoning
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¼ tsp red chili flakes (optional)
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat to 375°F (190°C) and lightly grease a baking dish.
2️⃣ Sear the Chicken
Season chicken with salt, pepper, and Italian seasoning.
Heat olive oil in a pan and sear chicken 3–4 minutes per side (just lightly golden, not fully cooked). Remove and set aside.
3️⃣ Cook Vegetables
In the same pan, sauté garlic for 30 seconds.
Add mushrooms and cook until soft.
Add spinach and cook until wilted.
4️⃣ Make Creamy Sauce
Lower heat and stir in cream cheese and heavy cream.
Mix until smooth and creamy.
Add half the mozzarella and Parmesan. Stir until melted.
5️⃣ Assemble
Place chicken in baking dish.
Pour spinach-mushroom cream sauce over the top.
Sprinkle remaining mozzarella evenly.
6️⃣ Bake
Bake for 20–25 minutes or until chicken is fully cooked (internal temp 165°F / 75°C).
7️⃣ Serve
Let rest 5 minutes before serving.
❓ Q & A
Q1: Is this keto-friendly?
Yes! It’s low in carbs and high in protein and healthy fats.
Q2: Can I use chicken thighs?
Yes, boneless thighs work great and stay even juicier.
Q3: Can I make it dairy-free?
You can use coconut cream and dairy-free cheese alternatives.
Q4: How do I store leftovers?
Refrigerate up to 3 days in an airtight container.
Q5: What can I serve with it?
Cauliflower rice, zucchini noodles, roasted broccoli, or a simple salad.