Description
Low-Carb Chicken Spinach and Mushroom is a creamy, cheesy, and easy-to-make low-carb dinner. Packed with protein, fresh veggies, and rich flavor, it’s perfect for a healthy weeknight meal. Make it in just 40 minutes—keto-friendly and family-approved!
Ingredients
1 lb boneless, skinless chicken breasts
2 cups fresh spinach, chopped
8 oz mushrooms, sliced
1 cup heavy cream
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp olive oil
1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Warm olive oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until they turn golden brown.
- Add chopped spinach to the skillet and cook for 2-3 minutes, just until it’s wilted. Season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Take off the heat.
- Place chicken breasts in a baking dish in a single layer.
- Drizzle the heavy cream evenly over the chicken.
- Spoon the spinach and mushroom mixture on top of the chicken.
- Sprinkle mozzarella and Parmesan cheeses over everything.
- Bake without a cover for 25-30 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
- Allow to cool for a few minutes before serving.
Notes
Marinate the chicken ahead with olive oil, lemon juice, and herbs for extra flavor.
Substitute spinach with kale or Swiss chard if desired.
Add crushed red pepper for a spicy touch.
Not freezer-friendly due to the creamy base—store leftovers in the fridge up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 1g
- Carbohydrates: 5g
- Protein: 40g