Low Carb Chicken Spinach Mushroom (Printable Version)

Creamy chicken with spinach, mushrooms, and melted cheese in a satisfying low-carb bake.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 lbs total)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 7 oz fresh spinach, roughly chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely chopped

→ Sauce

09 - 1/2 cup heavy cream
10 - 1/2 cup cream cheese, softened
11 - 1/2 cup grated Parmesan cheese
12 - 1 cup shredded mozzarella cheese, divided
13 - 1 teaspoon dried Italian herbs
14 - 1/4 teaspoon ground nutmeg

→ Optional Garnish

15 - Fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish with cooking spray or a small amount of oil.
02 - Season the chicken breasts thoroughly with salt and black pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides, approximately 3-4 minutes per side. The chicken will finish cooking in the oven, so do not cook through. Transfer to a plate and set aside.
03 - In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 4-5 minutes, stirring occasionally, until the vegetables have softened and the mushrooms have released their moisture.
04 - Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the chopped spinach and cook until just wilted, about 1-2 minutes.
05 - Reduce the heat to low. Add the softened cream cheese and heavy cream, stirring constantly until smooth and fully incorporated. Mix in the Parmesan cheese, half of the mozzarella cheese, dried Italian herbs, and ground nutmeg. Taste and adjust salt and pepper as needed. Remove from heat.
06 - Spread the spinach-mushroom sauce mixture evenly across the bottom of the prepared baking dish. Arrange the seared chicken breasts on top, nestling them into the sauce. Spoon a small amount of the sauce over each piece of chicken.
07 - Sprinkle the remaining mozzarella cheese evenly over the chicken and sauce.
08 - Bake uncovered for 20-25 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F) and the cheese is melted, bubbly, and lightly golden on top.
09 - Remove from the oven and garnish with chopped fresh parsley if desired. Allow the casserole to rest for 5 minutes before serving to let the sauce set slightly.

# Expert Advice:

01 -
  • The creamy sauce feels indulgent but keeps your macros in check
  • Everything happens in one skillet and one dish minimal cleanup
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • The chicken will finish cooking in the oven do not overcook during the sear step
  • Letting the sauce rest off heat for 2 minutes before assembling helps it thicken
  • That nutmeg might seem strange but it's the secret ingredient that makes cream sauces taste restaurant quality
03 -
  • Pat your chicken completely dry before seasoning for the best golden sear
  • Grate your own cheese it makes a huge difference in how the sauce melts
  • If the sauce seems too thick add just a tablespoon of cream to loosen it up

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