Chicken Spinach and Mushroom Low-Carb Oven Bake
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 50 minutes
Servings: 6
Ingredients
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces (225 g) mushrooms, sliced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
- 4 ounces (115 g) cream cheese, softened
- ½ cup (120 ml) heavy cream
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Season the chicken with garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until lightly browned. Transfer to the baking dish.
- In the same skillet, melt the butter. Add the mushrooms and cook for 5–6 minutes, until browned.
- Stir in the garlic and cook for 30 seconds. Add the spinach and cook until just wilted.
- Reduce the heat to low. Stir in the cream cheese, heavy cream, Parmesan cheese, and parsley until smooth and creamy.
- Spoon the spinach and mushroom mixture evenly over the chicken.
- Sprinkle the mozzarella cheese over the top.
- Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and golden.
- Let the casserole rest for 5 minutes before serving.
Serving Suggestions
- Roasted broccoli
- Cauliflower rice
- Zucchini noodles
- Garlic butter asparagus
- Fresh green salad
Tips
- Chicken thighs stay especially juicy and flavorful in this recipe.
- Add a pinch of crushed red pepper flakes for a little heat.
- For extra cheesy flavor, mix in shredded provolone or Monterey Jack.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.