Chicken Spinach & Mushroom Low-Carb Bake
Creamy, savory, and packed with protein and veggies — a comforting oven dish without the carbs!
Ingredients:
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2–3 boneless, skinless chicken breasts (sliced or cubed)
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2 tbsp olive oil or butter
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2 cups fresh spinach (or more — it wilts down!)
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1 cup sliced mushrooms (button, baby bella, or cremini)
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3 cloves garlic, minced
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1/2 small onion, chopped
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Salt & pepper to taste
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1 tsp Italian seasoning
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1/2 cup cream cheese (softened)
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1/2 cup heavy cream
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1/2 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Optional: pinch of red pepper flakes for a little kick
Instructions:
1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish.
2. Sauté Veggies & Chicken:
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Heat olive oil or butter in a large skillet over medium heat.
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Add chicken pieces and season with salt, pepper, and Italian seasoning. Cook until lightly browned (about 5–6 minutes).
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Remove and set aside.
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In the same skillet, sauté onions, mushrooms, and garlic for 3–4 minutes.
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Add spinach and cook until wilted.
3. Make Creamy Mixture:
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Stir in cream cheese and heavy cream until smooth.
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Add Parmesan and half the mozzarella, stirring until melted and combined.
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Return chicken to the skillet and mix everything together.
4. Bake:
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Pour everything into the baking dish.
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Sprinkle remaining mozzarella on top.
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Bake uncovered for 15–20 minutes, or until bubbly and golden.
5. Garnish & Serve:
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Let cool slightly, then serve hot with a sprinkle of fresh herbs or extra Parmesan if desired.
Serving Ideas:
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Pair with a side salad, roasted cauliflower, or sautéed green beans for a full low-carb meal.