Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe

Introduction

This Chicken, Spinach, and Mushroom Low Carb Oven Dish is a creamy, flavorful meal perfect for weeknight dinners. Tender chicken breasts baked in a rich spinach and mushroom sauce make it both satisfying and healthy.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth (or vegetable broth)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tsp dried thyme or Italian seasoning
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
2. 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 the chicken for 5-6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add garlic and sauté for 1 minute. Add sliced mushrooms and cook for 5 minutes, until softened. Stir in chopped spinach and cook for another 2-3 minutes, until wilted.
4. Make the Sauce: Add heavy cream and chicken broth to the skillet with the mushrooms and spinach. Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes until it thickens slightly.
5. Assemble the Dish: Place the cooked chicken breasts in the prepared baking dish. Pour the creamy spinach and mushroom sauce over the chicken. Sprinkle shredded mozzarella and Parmesan cheese on top.
6. Bake: Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly, and the sauce is fully cooked.
7. Serve: Garnish with fresh parsley and serve warm.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the sautéed garlic and mushrooms.
• Swap mozzarella for provolone or fontina cheese for a different cheese profile.
• Use bone-in chicken breasts if preferred, just increase cooking time accordingly.
• For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free cheese alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain sauce creaminess, reheat slowly and stir occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it thoroughly and drain excess water before adding it to the skillet to avoid excess liquid in the sauce.

Is this recipe suitable for meal prepping?

Absolutely. This dish reheats well and can be portioned into meal prep containers for up to 3 days in the fridge.

Chicken, Spinach, and Mushroom Low Carb Oven Dish Recipe

Print Recipe

★★★★★

4.5 from 91 reviews

This Chicken, Spinach, and Mushroom Low Carb Oven Dish combines tender sautéed chicken breasts with a creamy spinach and mushroom sauce, topped with melted mozzarella and Parmesan cheese. Baked to perfection, this flavorful and wholesome meal is perfect for a low-carb diet and is easy to prepare for a weeknight dinner.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tsp dried thyme or Italian seasoning

Vegetables & Sauce

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup chicken broth (or vegetable broth)

Cheese & Garnish

• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prepare for baking.
2. 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 the chicken for 5-6 minutes per side, until they are golden brown and cooked through. Remove from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Add sliced mushrooms and cook for about 5 minutes until they soften. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
4. Make the Sauce: Pour the heavy cream and chicken broth into the skillet with the mushrooms and spinach. Stir to combine and bring the mixture to a simmer. Allow the sauce to cook for 3-4 minutes until it thickens slightly.
5. Assemble the Dish: Place the cooked chicken breasts in the prepared baking dish. Pour the creamy spinach and mushroom sauce evenly over the chicken. Sprinkle shredded mozzarella and grated Parmesan cheese on top.
6. Bake: Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and the sauce is fully cooked.
7. Serve: Garnish with fresh chopped parsley if desired and serve warm for an inviting meal.

Notes

• You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
• Use fresh herbs like thyme or Italian seasoning to enhance the flavor profile.
• Make sure the chicken is cooked fully before assembling to ensure tenderness.
• This dish pairs well with cauliflower rice or a crisp green salad for a complete low-carb meal.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: chicken recipe, low carb chicken, spinach mushroom chicken, baked chicken dish, healthy dinner, creamy chicken recipe