Full Recipe>>> This low-carb oven dish is a savory powerhouse. It combines tender, seared chicken breast with earthy sautéed mushrooms and a bed of nutrient-dense spinach, all tied together by a blanket of bubbly, melted mozzarella and a hint of garlic cream.
Prep time: 15 minutes
Cook time: 20–25 minutes
Servings: 4
Dietary: Keto-friendly, Gluten-free, Low-carb
Ingredients
Chicken: 1.5 lbs chicken breast or thighs, cut into bite-sized chunks.
Vegetables: 8 oz sliced mushrooms (cremini or white button) and 5 oz fresh baby spinach.
Cheese: 2 cups shredded mozzarella cheese and ¼ cup grated Parmesan.
Cream Base: ½ cup heavy cream and 2 cloves minced garlic.
Seasoning: 1 tsp Italian seasoning, ½ tsp paprika, salt, and black pepper to taste.
Fats: 2 tbsp olive oil or butter for sautéing.
Instructions
Preheat & Prep: Heat your oven to 400°F (200°C). Grease a 9×13 inch baking dish.
Sear the Chicken: In a large skillet over medium-high heat, add 1 tbsp oil. Season chicken with salt, pepper, and paprika. Sear until golden brown (it doesn’t need to be cooked through yet). Move chicken to the baking dish.
Sauté Mushrooms & Spinach: In the same pan, add the remaining oil and mushrooms. Sauté until browned. Add the garlic and spinach, tossing just until the spinach wilts.
Assemble: Layer the mushroom and spinach mixture over the chicken.
Sauce & Cheese: Pour the heavy cream evenly over the dish. Sprinkle with Italian seasoning, Parmesan, and finally, a generous layer of mozzarella.
Bake: Place in the oven for 15–20 minutes, or until the cheese is bubbly and starting to brown on top.
Notes & Tips
Drain the Spinach: If you use frozen spinach, make sure to squeeze every drop of water out first, or your dish will be watery.
Broil for Color: For those perfect golden-brown spots seen in your photo, switch to the broiler for the last 2 minutes of cooking.
Texture: If you prefer a thicker “sauce,” whisk 2 oz of cream cheese into the heavy cream before pouring it over.