Description
A delicious and healthy low carb oven dish featuring chicken, spinach, and mushrooms in a creamy sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth (or vegetable broth)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish or line it with parchment paper.
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and dried thyme or Italian seasoning. Cook the chicken for 5-6 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute. Add sliced mushrooms and cook for 5 minutes, until softened. Stir in chopped spinach and cook for another 2-3 minutes, until wilted.
- Add heavy cream and chicken broth to the skillet with the mushrooms and spinach. Stir to combine and bring to a simmer. Let the sauce cook for 3-4 minutes until it thickens slightly.
- Place the cooked chicken breasts in the prepared baking dish. Pour the creamy spinach and mushroom sauce over the chicken. Sprinkle shredded mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly, and the sauce is fully cooked.
- Garnish with fresh parsley and serve warm.
Notes
Serve with a green salad or steamed veggies for a complete meal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American