Here’s a delicious low-carb oven-baked chicken, spinach, and mushroom dish that’s creamy, savory, and simple to make:
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach (or frozen, thawed and drained)
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme (or Italian seasoning)
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: 1/2 cup shredded mozzarella for topping
Instructions
1. Preheat oven
- Preheat oven to 375°F (190°C).
2. Cook vegetables
- Heat olive oil in a skillet over medium heat.
- Sauté onions and garlic until fragrant (~2–3 minutes).
- Add mushrooms and cook until soft (~5 minutes).
- Stir in spinach until wilted. Season with salt, pepper, and thyme. Remove from heat.
3. Prepare the chicken
- Season chicken breasts with salt and pepper.
- Optional: sear in a hot skillet 2–3 minutes per side for extra flavor, then transfer to baking dish.
4. Assemble the dish
- Spread the sautéed vegetable mixture evenly in a baking dish.
- Place chicken breasts on top.
- Pour heavy cream over chicken and vegetables.
- Sprinkle Parmesan (and mozzarella if using) on top.
5. Bake
- Bake uncovered for 25–30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and the top is golden.
6. Serve
- Let rest 5 minutes before serving.
- Optional: garnish with fresh parsley or additional Parmesan.
Tips
- Use creamy cheese or cream to keep the dish low-carb but still indulgent.
- Swap spinach for kale or Swiss chard for variation.
- Make it a one-pan meal by adding a few cherry tomatoes or zucchini slices.
If you want, I can also give a super quick 20-minute skillet-to-oven version that’s even faster but just as creamy and flavorful.
Do you want me to share that version?
