Here’s a creamy, cheesy, Chicken, Spinach & Mushroom Low-Carb Oven Dish — full of flavor but keto-friendly and perfect for meal prep. 🍗🍄🌿
🍴 Ingredients (serves 4–6)
For the main dish:
- 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 2 Tbsp olive oil or butter
- 8 oz (225 g) mushrooms, sliced (white or cremini)
- 3 cups fresh spinach (or 1 cup frozen, thawed & drained)
- 3 cloves garlic, minced
- 1 cup shredded mozzarella or provolone cheese
- ½ cup grated Parmesan cheese
For the creamy sauce:
- 1 cup heavy cream
- 4 oz (115 g) cream cheese, softened
- ½ cup chicken broth (low sodium)
- 1 tsp Dijon mustard (optional for flavor depth)
- ½ tsp paprika (optional)
- ½ tsp Italian seasoning or thyme
- Salt & pepper, to taste
👩🍳 Instructions
- Preheat oven:
- Set to 375 °F (190 °C) and lightly grease a 9×13-inch baking dish.
- Cook the chicken:
- Season chicken with salt and pepper.
- In a large skillet, heat olive oil or butter over medium-high heat.
- Sear chicken for 3–4 minutes per side until lightly browned (it will finish cooking in the oven).
- Transfer to a plate.
- Cook mushrooms & spinach:
- In the same skillet, add mushrooms and sauté 4–5 minutes until browned.
- Add garlic and cook another 30 seconds.
- Add spinach and cook just until wilted. Remove from heat.
- Make the creamy sauce:
- In the skillet, add cream cheese, heavy cream, chicken broth, mustard, and seasonings.
- Whisk over medium heat until smooth and slightly thickened (3–5 minutes).
- Assemble the dish:
- Place chicken in the prepared baking dish.
- Spread the mushroom-spinach mixture evenly over the top.
- Pour the cream sauce over everything.
- Sprinkle with mozzarella and Parmesan.
- Bake:
- Bake uncovered for 20–25 minutes, until bubbly and chicken is cooked through (165 °F / 75 °C).
- For a golden top, broil for 2–3 minutes at the end.
- Serve:
- Garnish with fresh parsley or extra Parmesan.
- Serve as is, or pair with cauliflower rice, zucchini noodles, or a green salad.
💡 Tips
- Substitute broccoli or kale for spinach if preferred.
- For extra flavor, add bacon bits or sun-dried tomatoes before baking.
- Store leftovers in the fridge for up to 4 days — it reheats beautifully.
Would you like me to give you a one-pan version (no oven needed, all on the stovetop in 20 minutes)?
