Description
A creamy, cheesy, and hearty low-carb chicken bake loaded with spinach and mushrooms. Perfect for busy weeknights or cozy dinners without the carbs.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking.
2. Heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook for 5–7 minutes until golden and soft.
3. Add minced garlic to the skillet and cook for 1 minute until fragrant. Stir in chopped spinach and cook for about 3 minutes, until wilted. Remove from heat.
4. Season the chicken breasts on both sides with salt, pepper, dried thyme, and oregano.
5. Place the seasoned chicken breasts in the prepared baking dish in a single layer.
6. Spread the spinach and mushroom mixture evenly over the chicken.
7. Pour the heavy cream evenly over the top of the dish. Sprinkle mozzarella and Parmesan cheeses on top.
8. Bake uncovered in the preheated oven for 30–35 minutes, or until the chicken is fully cooked (165°F internally) and the cheese is bubbly and golden.
9. Let cool for 5 minutes before serving. Enjoy warm with your favorite low-carb side or salad.
Notes
- Use pre-sliced mushrooms and pre-washed spinach to save time on prep.
- You can swap the mozzarella for provolone or gouda if preferred.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, bake at 350°F for 10–15 minutes or microwave individual portions until warm.
- For added richness, stir in a tablespoon of cream cheese to the spinach-mushroom mixture before baking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion