CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH

Chicken Spinach & Mushroom Low-Carb Bake

Creamy, savory, and packed with protein and veggies — a comforting oven dish without the carbs!


Ingredients:

  • 2–3 boneless, skinless chicken breasts (sliced or cubed)

  • 2 tbsp olive oil or butter

  • 2 cups fresh spinach (or more — it wilts down!)

  • 1 cup sliced mushrooms (button, baby bella, or cremini)

  • 3 cloves garlic, minced

  • 1/2 small onion, chopped

  • Salt & pepper to taste

  • 1 tsp Italian seasoning

  • 1/2 cup cream cheese (softened)

  • 1/2 cup heavy cream

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 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:

  • Heat olive oil or butter in a large skillet over medium heat.

  • Add chicken pieces and season with salt, pepper, and Italian seasoning. Cook until lightly browned (about 5–6 minutes).

  • Remove and set aside.

  • In the same skillet, sauté onions, mushrooms, and garlic for 3–4 minutes.

  • Add spinach and cook until wilted.

3. Make Creamy Mixture:

  • Stir in cream cheese and heavy cream until smooth.

  • Add Parmesan and half the mozzarella, stirring until melted and combined.

  • Return chicken to the skillet and mix everything together.

4. Bake:

  • Pour everything into the baking dish.

  • Sprinkle remaining mozzarella on top.

  • Bake uncovered for 15–20 minutes, or until bubbly and golden.

5. Garnish & Serve:

  • Let cool slightly, then serve hot with a sprinkle of fresh herbs or extra Parmesan if desired.


Serving Ideas:

  • Pair with a side salad, roasted cauliflower, or sautéed green beans for a full low-carb meal.

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