CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH 😍😋



Juicy Chicken & Veggies in a Creamy Garlic Parmesan Sauce – Keto-Friendly & Oh-So-Satisfying!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Servings: 4-6 | Difficulty: Easy | Dietary Note: Keto, Gluten-Free, Grain-Free

Ingredients

(Professional Tip: Use a cast-iron skillet for even baking and a golden finish.)

  • 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 2 cups fresh spinach (roughly chopped)
  • 1 cup mushrooms (sliced – cremini or shiitake recommended)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • ½ cup grated Parmesan cheese (plus extra for topping)
  • 3 cloves garlic (minced)
  • 1 tbsp olive oil or butter (for sautéing)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika (smoked or sweet)
  • Salt & pepper (to taste)
  • Optional Add-Ins:
    • ¼ cup sun-dried tomatoes
    • 1 tbsp nutritional yeast (for a cheesy keto boost)
    • 1 tsp Italian seasoning

Step-by-Step Instructions

  1. Prep the Oven:
    Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or oven-safe skillet.

  2. Sauté Aromatics:
    Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (30 seconds). Add mushrooms and cook until softened (3-4 minutes).

  3. Layer the Bake:

    • Spread spinach evenly in the baking dish.
    • Top with chicken pieces, then sautéed mushrooms.

  4. Make the Sauce:
    In a bowl, whisk together heavy cream, Parmesan, garlic powder, onion powder, paprika, salt, and pepper . Pour evenly over the chicken and veggies.

  5. Bake to Perfection:
    Cover with foil and bake for 20 minutes. Remove foil, sprinkle extra Parmesan on top, and bake uncovered for 10 more minutes until chicken reaches 165°F (74°C).

  6. Rest & Serve:
    Let cool for 5 minutes. Garnish with fresh herbs (parsley or chives) and a crack of black pepper.


 

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