Description
This low-carb oven-baked chicken dish combines tender chicken breasts with sautéed spinach and mushrooms, creamy heavy cream, and a blend of mozzarella and Parmesan cheeses. It’s a flavorful, comforting meal perfect for a healthy dinner that comes together in just 45 minutes.
Ingredients
Scale
Protein & Dairy
- 2 large chicken breasts, cut into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Vegetables
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Pantry Items & Spices
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Sauté Onion and Garlic: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking for about 3-4 minutes until translucent and fragrant.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are softened and lightly browned, enhancing their flavor.
- Wilt Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until the spinach is wilted. Remove the skillet from heat to stop cooking.
- Combine Ingredients: Transfer the sautéed vegetables into a large mixing bowl. Add the bite-sized chicken pieces, then season with dried oregano, dried thyme, salt, and pepper.
- Add Cream and Cheese: Pour in the heavy cream and add half of the shredded mozzarella cheese. Stir gently to coat all ingredients evenly.
- Prepare for Baking: Transfer the combined mixture to a greased baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and the Parmesan cheese evenly over the top.
- Bake: Place the dish into the preheated oven and bake uncovered for 25-30 minutes, or until the chicken is fully cooked through and the cheese on top is bubbly and golden brown.
- Serve: Let the casserole rest and cool slightly for a few minutes before serving to allow it to set and for easier portioning.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain excess water before using.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing the garlic and onions.
- This dish pairs well with a simple side salad or steamed low-carb vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
