Low Carb Chicken Spinach Mushroom (Print)
Juicy chicken, mushrooms, and spinach baked in a creamy cheese sauce for an easy low-carb dinner.
# Ingredient list:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 8 oz cremini or white mushrooms, sliced
03 - 4 cups fresh baby spinach
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup heavy cream
→ Pantry
07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
# Directions:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing the seasoning into the meat.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
04 - In the same skillet, add sliced mushrooms and sauté for 3-4 minutes until softened and browned. Add minced garlic and cook for 30 seconds until fragrant. Add spinach and toss until just wilted, about 1 minute. Remove from heat.
05 - Arrange seared chicken breasts in the prepared baking dish. Spoon the mushroom-spinach mixture evenly over the chicken. Pour heavy cream over the entire dish. Sprinkle shredded mozzarella cheese on top.
06 - Bake uncovered for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is golden and bubbly.
07 - Let the casserole rest for 5 minutes before serving to allow juices to redistribute.
# Expert Tips:
01 -
- Rich, creamy sauce without any flour or thickeners keeping it perfectly low-carb
- Everything bakes in one dish so cleanup is almost non-existent
02 -
- Searing the chicken first creates flavor compounds that infuse the entire cream sauce
- Room temperature cream blends better than cold straight from the refrigerator
03 -
- Pat chicken completely dry before seasoning for better browning
- Don't overcrowd the pan when searing or the chicken will steam instead of brown