Chicken Spinach and Mushroom Low Carb Oven Dish

4 small boneless, skinless chicken breasts (about 1.5 lb), patted dry

8 oz cremini or button mushrooms, sliced

5 oz fresh baby spinach

1/2 small yellow onion, finely chopped

3 garlic cloves, minced

1 tbsp olive oil

2 oz cream cheese, softened

1/3 cup heavy cream

1/4 cup chicken broth

3/4 cup shredded mozzarella

1/4 cup grated Parmesan

1 tsp Italian seasoning

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp kosher salt

1/4 tsp black pepper

Pinch crushed red pepper flakes (optional)

Zest of 1/2 lemon (optional)

2 tbsp chopped fresh parsley (optional, for serving)

Directions:

1. Heat the oven to 400°F and lightly grease a 9×13-inch baking dish; you’re about to fill it with cozy, bubbling goodness.

2. Season the chicken all over with salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika, then lay the pieces snugly in the baking dish.

3. Warm the olive oil in a large skillet over medium-high heat; add the onions and mushrooms and cook, stirring, until the mushrooms are golden and any liquid has evaporated, about 6 to 8 minutes.

4. Stir in the garlic and red pepper flakes and cook just until fragrant, 30 seconds; the kitchen should smell amazing.

5. Drop in the cream cheese and let it melt into the pan, then pour in the heavy cream and chicken broth, stirring until the sauce is silky; add the lemon zest if using and taste for salt and pepper.

6. Add the spinach to the skillet and toss gently until it just wilts into the sauce, about 1 to 2 minutes; you want it vibrant and glossy.

7. Spoon the creamy mushroom-spinach mixture evenly over the chicken, nestling it into all the nooks so every bite gets saucy.

8. Sprinkle the mozzarella and Parmesan over the top like a cozy blanket.

9. Bake until the cheese is bubbling and lightly golden and the chicken is cooked through to 165°F, 20 to 25 minutes; if you love a bronzed top, broil for 1 to 2 extra minutes.

10. Let