Chicken Spinach and Mushroom Low Carb Oven Dish
Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
8 oz mushrooms, sliced
3 cups fresh spinach (or 1 cup frozen, thawed & squeezed dry)
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
¾ cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp paprika
Salt & black pepper to taste
Instructions
1. Preheat
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2. Season & Sear the Chicken
Pat chicken dry. Season both sides with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken 3–4 minutes per side until golden (it will finish cooking in the oven).
Remove and place into prepared baking dish.
3. Make the Creamy Spinach Mushroom Sauce
In the same skillet:
Add mushrooms and cook 5–6 minutes until softened
Stir in garlic and cook 30 seconds
Add spinach and cook until wilted
Pour in chicken broth and heavy cream.
Simmer 3–5 minutes until slightly thickened.
Stir in half of the Parmesan cheese.
4. Assemble
Spoon the creamy mushroom-spinach mixture over the chicken.
Top with mozzarella and remaining Parmesan.
5. Bake
Bake for 20–25 minutes, or until:
Chicken reaches internal temp of 165°F (74°C)
Cheese is melted and lightly golden
Let rest 5 minutes before serving.