- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (or butter for richness)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach (or frozen, thawed and drained)
Dairy:
- 1 cup heavy cream (or cream cheese for a thicker sauce)
- 1 cup shredded mozzarella cheese (or your favorite melting cheese)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Optional: 1/4 teaspoon red pepper flakes for a kick
Optional Sides:
- Cauliflower rice, zucchini noodles, or steamed broccoli for a low-carb base
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish or casserole pan for easy cleanup.
2. Prepare the Chicken
- Season the chicken breasts generously with salt and black pepper on both sides.
- In a large oven-safe skillet or pan, heat the olive oil over medium-high heat.
- Sear the chicken for 3–4 minutes per side, or until golden brown. Remove and set aside.
3. Sauté the Vegetables
- In the same skillet, add the chopped onion and sauté for 3–4 minutes, or until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the sliced mushrooms and cook for 5–7 minutes, or until they release their moisture and turn golden brown.
- Stir in the fresh spinach and cook until wilted (about 2–3 minutes).
4. Make the Sauce
- Pour the heavy cream into the skillet with the vegetables and stir to combine.
- Season the mixture with dried thyme, salt, black pepper, and optional red pepper flakes.
- Simmer for 2–3 minutes, allowing the sauce to thicken slightly.
5. Assemble and Bake
- Return the seared chicken breasts to the skillet, nestling them into the creamy vegetable mixture.
- Sprinkle the shredded cheese evenly over the top of the chicken and sauce.
- Transfer the skillet (or pour everything into a baking dish) and bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the cheese is bubbly and golden.
6. Serve and Enjoy
- Remove from the oven and let the dish rest for 5 minutes before serving.
- Optional: Garnish with fresh parsley or basil for a pop of color.
- Enjoy every bite of this creamy, cheesy, and indulgent Chicken Spinach and Mushroom Low Carb Oven Dish!
- Perfect as a standalone meal or paired with cauliflower rice, zucchini noodles, or steamed broccoli for a complete low-carb dish.
Tips for Success
- Use Fresh Ingredients: Fresh spinach and mushrooms provide the best texture and flavor.
- Add Protein: Stir in cooked bacon bits or diced ham for extra richness.
- Make It Ahead: Assemble the dish ahead of time, cover, and refrigerate. Bake just before serving.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Why This Recipe Works
This Chicken Spinach and Mushroom Low Carb Oven Dish combines tender chicken, earthy mushrooms, and nutrient-packed spinach into a creamy, cheesy sauce that’s both satisfying and versatile. The straightforward preparation ensures consistent results without requiring advanced cooking skills, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone meal or customized with your favorite toppings, this dish delivers big on flavor and comfort.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something creamy and indulgent, looking for a way to simplify dinner prep, or simply want to indulge in a homemade treat, this Chicken Spinach and Mushroom Low Carb Oven Dish is sure to delight. Its bold flavors, satisfying textures, and practical preparation make it a standout recipe that’s as versatile as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this dish might just inspire others to try it too! 🍴✨
