Chicken Spinach & Mushroom Low-Carb Oven Dish

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Chicken Spinach & Mushroom Low-Carb Oven Dish
A creamy, cheesy, protein-packed meal that’s perfect for low-carb and keto lifestyles! Tender chicken breasts are layered with sautéed spinach and earthy mushrooms, all baked in a velvety cream sauce. It’s simple, hearty, and bursting with flavor—ideal for weeknight dinners or meal prep.

📝 Description

This Chicken Spinach & Mushroom Low-Carb Oven Dish combines wholesome ingredients and rich textures in a one-pan bake. Juicy chicken provides lean protein, while mushrooms and spinach add nutrients and depth. The creamy sauce binds it all together for a comforting meal without the carbs. Serve it as is or pair with a side salad or roasted veggies for a complete low-carb dinner.

🍗 Ingredients

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

  • 4 boneless, skinless chicken breasts (about 1 ½ lbs total)

  • 2 tbsp olive oil or butter

  • 2 cups fresh spinach (roughly chopped)

  • 1 cup mushrooms (sliced; cremini or white button work well)

  • 3 cloves garlic (minced)

  • ¾ cup heavy cream

  • ½ cup chicken broth

  • ½ cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • Salt and black pepper, to taste

  • Optional garnish: chopped parsley or red pepper flakes

👩‍🍳 Instructions

  1. Preheat oven: to 375°F (190°C). Grease a baking dish lightly with olive oil or cooking spray.

  2. Sear the chicken: Season both sides of the chicken with salt, pepper, and half the Italian seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear each breast 2–3 minutes per side until lightly golden (not fully cooked). Transfer to baking dish.

  3. Sauté mushrooms and spinach: In the same skillet, add remaining oil, mushrooms, and garlic. Cook until mushrooms soften (about 4–5 minutes). Add spinach and cook until wilted.

  4. Make the sauce: Stir in chicken broth and heavy cream. Simmer 2–3 minutes, then mix in Parmesan cheese until melted and slightly thickened.

  5. Assemble: Pour the sauce mixture over the chicken in the baking dish. Sprinkle mozzarella evenly on top.

  6. Bake: Bake uncovered for 20–25 minutes, or until chicken is cooked through (internal temp 165°F / 74°C).

  7. Serve: Garnish with parsley and enjoy hot with a green salad or roasted cauliflower.

💡 Notes & Tips

  • You can use chicken thighs instead of breasts for juicier meat.

  • Add sun-dried tomatoes or crisp bacon for extra flavor.

  • For dairy-free: use coconut cream instead of heavy cream and skip cheese.

  • Store leftovers in an airtight container up to 3 days; reheat gently to avoid curdling the sauce.

🍽️ Servings

Yield: 4 servings
Serving Size: 1 chicken breast with sauce

⚖️ Nutritional Information (Per Serving)

(Approximate values)

  • Calories: 390

  • Protein: 38g

  • Fat: 25g

  • Carbohydrates: 5g

  • Fiber: 1g

  • Net Carbs: 4g

  • Sugar: 1g

  • Sodium: 480mg

🌿 Health Benefits

  • Low-carb & keto-friendly: Keeps blood sugar stable and supports fat metabolism.

  • Rich in protein: Helps maintain muscle mass and satiety.

  • Loaded with micronutrients: Spinach adds iron, magnesium, and vitamin K.

  • Gut-healthy: Mushrooms offer fiber and prebiotics.

  • Good fats: From olive oil and cream, promoting heart and brain health.

❓ Q&A Section

Q1: Can I make this ahead of time?
Yes! Prepare everything up to the baking step, cover, and refrigerate up to 24 hours. Bake when ready to serve.

Q2: Can I freeze it?
You can freeze the baked dish for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Q3: What can I use instead of heavy cream?
Use half-and-half for lighter texture or coconut cream for a dairy-free version.

Q4: How can I add more vegetables?
Try adding chopped zucchini, bell peppers, or broccoli to the mushroom-spinach mix.

Q5: Is it spicy?
Not naturally, but you can sprinkle crushed red pepper flakes or cayenne for a kick!

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