Description
A delicious low-carb oven-baked chicken dish featuring juicy chicken breasts cooked with a creamy spinach and mushroom sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a satisfying, healthy meal in under 40 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tsp dried thyme or Italian seasoning
- 2 tbsp olive oil
Vegetables and Sauce
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
Cheese Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and dried thyme or Italian seasoning. Cook each chicken breast for 5-6 minutes per side, until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add the sliced mushrooms and cook for 5 minutes until softened. Stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach is wilted.
- Make the Sauce: Pour the heavy cream and chicken broth into the skillet with the mushrooms, spinach, and garlic. Stir to combine and bring the mixture to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
- Assemble the Dish: Place the cooked chicken breasts in the prepared baking dish. Pour the creamy spinach and mushroom sauce evenly over the chicken breasts. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake: Place the assembled dish in the preheated oven and bake for 15-20 minutes until the cheese is melted, bubbly, and the sauce is fully cooked and hot.
- Serve: Remove from the oven and garnish with freshly chopped parsley if desired. Serve warm and enjoy your comforting low-carb chicken dish.
Notes
- For a dairy-free version, substitute heavy cream and cheeses with coconut cream and dairy-free cheese alternatives.
- Use chicken broth or vegetable broth according to your preference or dietary needs.
- Make sure chicken breasts are cooked through to an internal temperature of 165°F (75°C) for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with cauliflower rice or a simple green salad for a complete low-carb meal.
