Low-Carb Chicken, Spinach & Mushroom Bake
Ingredients
For the chicken & vegetables:
4 boneless, skinless chicken breasts (about 1 lb / 450 g)
2 tbsp olive oil or butter, divided
2 cups mushrooms, sliced
3 cups fresh baby spinach
2–3 cloves garlic, minced
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
For the creamy sauce:
4 oz (115 g) cream cheese, softened
½ cup heavy cream
½ cup chicken broth
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
Pinch of red pepper flakes, optional
For topping:
½ cup shredded mozzarella
2 tbsp grated Parmesan
Fresh parsley, optional
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Season the chicken. Pat the chicken breasts dry. Season both sides with Italian seasoning, paprika, salt, and black pepper.
Sear the chicken. Heat 1 tbsp olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, just until lightly browned. Remove to a plate. The chicken does not need to be fully cooked yet.
Cook the mushrooms. Add the remaining oil or butter to the same skillet. Add the sliced mushrooms and cook for 4–5 minutes until softened and lightly browned.
Add garlic and spinach. Stir in the minced garlic and cook for 30 seconds. Add the spinach and cook for 1–2 minutes, stirring, until wilted.
Make the creamy sauce. Reduce the heat to medium-low. Add the softened cream cheese, heavy cream, and chicken broth. Stir until smooth and creamy. Add ½ cup mozzarella, Parmesan, Italian seasoning, black pepper, and red pepper flakes if using. Stir until the cheese melts.
Assemble. Place the chicken breasts in the prepared baking dish. Spoon the creamy spinach and mushroom mixture over and around the chicken.
Add the topping. Sprinkle the remaining ½ cup mozzarella and 2 tbsp Parmesan evenly over the top.
Bake uncovered for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbling and golden.
Rest and serve. Let the bake rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Serving Suggestions
Serve with roasted broccoli, cauliflower rice, zucchini noodles, asparagus, or a crisp green salad for a satisfying low-carb meal.
