Description
A creamy, low-carb chicken bake with spinach, mushrooms, and cheese. Perfect for keto diets and easy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp paprika (optional)
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium-high heat.
- Season chicken with salt and pepper. Sear for 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté garlic and mushrooms for 3–4 minutes until softened.
- Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, mix heavy cream, mozzarella, Parmesan, thyme, and paprika. Stir in the sautéed vegetables.
- Place chicken breasts in the prepared baking dish. Pour the creamy vegetable mixture over the chicken evenly.
- Bake for 25–30 minutes until chicken is cooked through and the top is golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- You can use chicken thighs for a juicier version.
- Swap in your favorite veggies like zucchini or bell peppers.
- Use coconut cream and dairy-free cheese for a dairy-free option.
- Let rest 5 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 1g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
Keywords: low carb chicken bake, keto chicken recipe, chicken spinach mushroom, baked creamy chicken, low carb dinner