This Low-Carb Chicken Spinach Mushroom Bake is a tasty and healthy dish! It combines juicy chicken, fresh spinach, and savory mushrooms all baked in a creamy sauce.
The best part? It’s super easy to make! Just throw everything together in a dish and let the oven do the work. I love enjoying it with a side salad for a perfect dinner!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are a great choice for this dish as they cook evenly. You could substitute with chicken thighs for a juicier option, or even turkey breasts if you prefer.
Mushrooms: Fresh mushrooms add a wonderful earthiness. If you’re not a fan of mushrooms, you can replace them with diced bell peppers or zucchini for a different flavor profile.
Spinach: Fresh spinach gives lots of nutrients. If you can’t find fresh, use frozen instead, just make sure to thaw and drain it well before adding.
Heavy Cream: For a lighter option, use half-and-half or unsweetened almond milk mixed with a little cream cheese to achieve a similar creamy texture.
Cheese: I love using a mix of Parmesan and mozzarella for the perfect creamy topping. Feel free to try other cheeses like cheddar or provolone for a twist.
How Do I Get the Chicken Just Right?
Getting the chicken perfectly cooked is key! Searing it before baking seals in moisture and flavor. Here’s how to do it:
- Heat your skillet on medium-high. Make sure it’s hot before adding oil.
- Sear the chicken for 3-4 minutes per side until golden, but don’t worry if it’s not fully cooked. It’ll finish baking in the oven!
Remember, the internal temperature should reach 165°F (74°C) for safe eating. A meat thermometer is super handy for this!
Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
For The Bake:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 8 oz (225 g) fresh mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
For The Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried Italian seasoning (or a mix of dried basil, oregano, and thyme)
- 1/4 teaspoon red pepper flakes (optional)
For The Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious bake requires about 10 minutes for preparation and 25 minutes for cooking. In total, you’ll need around 35 minutes to whip up this yummy, low-carb dish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important to ensure that your dish bakes perfectly!
2. Seasoning the Chicken:
Take your chicken breasts and sprinkle them with salt and pepper on both sides. This adds great flavor to your bake!
3. Searing the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and let them sear until they’re golden brown on both sides. This should take about 3-4 minutes per side. It’s okay if they’re not fully cooked yet, just remove them and set aside.
4. Cooking the Mushrooms:
In the same skillet, toss in the sliced mushrooms and cook them until they release their moisture and begin to brown, which should take about 5 minutes. This brings out their delicious flavor!
5. Adding the Garlic and Spinach:
Next, add the minced garlic to the skillet and cook for about 1 minute until it’s fragrant. Then, stir in the fresh spinach and let it cook down until it’s wilted—about 2-3 minutes. After that, take the skillet off the heat.
6. Mixing in the Creamy Sauce:
Now, stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and red pepper flakes (if you’re using them). Mix everything well to combine into a creamy goodness!
7. Assembling the Bake:
In a baking dish, arrange the seared chicken breasts evenly. Pour the creamy spinach and mushroom mixture over the chicken, ensuring it’s well-covered. Finish by sprinkling shredded mozzarella cheese on top.
8. Baking:
Place the baking dish in your preheated oven and bake for 20-25 minutes. Keep an eye on it until the chicken is fully cooked (you want an internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
9. Garnishing and Serving:
Once it’s out of the oven, sprinkle freshly chopped parsley on top for a pop of color and flavor! Serve warm and enjoy this creamy, flavorful bake with a side of vegetables or a fresh salad.
Enjoy your delicious Low-Carb Chicken Spinach Mushroom Bake!
FAQ for Low-Carb Chicken Spinach Mushroom Bake
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The safest way to do this is by placing it in the refrigerator overnight or using the defrost setting on your microwave. Avoid cooking chicken from frozen as it can lead to uneven cooking.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or a mixture of unsweetened almond milk and a bit of cream cheese for a similar creamy texture. Just be aware that the flavor and richness might vary slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, stirring occasionally for even heating.
Can I Add Other Vegetables?
Absolutely! Feel free to add other low-carb vegetables like zucchini, bell peppers, or broccoli to the spinach and mushroom mixture. Just make sure to cook them down a bit before adding the cream to ensure everything is tender and flavorful!
