Description
This Chicken, Spinach, and Mushroom Low-Carb Oven Dish is a creamy, satisfying meal that delivers comfort without the carbs. Tender chicken breasts are baked with sautéed mushrooms and wilted spinach, all coated in a rich, cheesy garlic cream sauce. It’s a perfect option for keto or low-carb lifestyles, but flavorful enough to please everyone at the table.
Ingredients
2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cups fresh spinach
1 cup mushrooms, sliced
3 cloves garlic, minced
½ cup heavy cream
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ teaspoon onion powder
Salt and black pepper to taste
Chopped parsley for garnish (optional)
Instructions
1 Preheat the oven to 375°F. Lightly grease a medium baking dish.
2 Season the chicken breasts with salt, pepper, and onion powder. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until lightly golden. Transfer to the prepared baking dish.
3 In the same skillet, add the remaining tablespoon of olive oil and sauté the sliced mushrooms for 3 to 4 minutes until they release moisture and start to brown. Add garlic and cook for another minute. Stir in the spinach and cook until just wilted.
4 Reduce the heat to low and add the heavy cream and Parmesan cheese. Stir until the sauce is smooth and begins to thicken slightly. Taste and adjust seasoning as needed.
5 Spoon the spinach and mushroom cream mixture evenly over the chicken in the baking dish. Sprinkle mozzarella cheese on top.
6 Bake uncovered for 20 to 25 minutes, or until the chicken is cooked through and the cheese is melted and bubbling.
7 Let the dish rest for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
You can double the recipe easily for meal prep or family dinners. If you’re using large chicken breasts, consider slicing them horizontally into cutlets for even cooking. This dish pairs well with cauliflower rice or roasted zucchini for a complete low-carb meal. Feel free to substitute kale for spinach or add red pepper flakes for a touch of heat.