This Low-Carb Chicken Spinach Mushroom Bake is a winner for busy nights! Juicy chicken pieces are mixed with fresh spinach and tasty mushrooms, all baked together for a cozy dish.
It’s like a warm hug on your plate. I love how easy it is to make—just toss everything in a dish and let the oven do the work. Plus, it’s healthy and filling. Yum!
Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect for this recipe because they stay juicy. If you’re looking for alternatives, chicken thighs work well too—they’re a bit richer in flavor.
Mushrooms: Fresh mushrooms add a nice earthy taste. If you don’t have fresh ones, canned mushrooms can work, but be sure to drain them well. You might also try other types like shiitake or cremini for a flavor twist.
Spinach: Fresh spinach is great because it wilts down nicely. If you only have frozen spinach, that’s fine too! Just make sure to thaw and drain it well to avoid excess moisture.
Heavy cream: This gives a creamy texture to the sauce. If you want a lighter version, you can use half-and-half or even unsweetened almond milk for a lower-calorie option.
How Do I Ensure My Chicken Is Cooked Perfectly?
The key to perfectly cooked chicken in this dish is monitoring the internal temperature. Using a meat thermometer can help you confirm it’s at 165°F (74°C). Here’s how:
- Cook the chicken in the skillet until it’s browned on both sides. This adds flavor.
- When placing in the oven, cover with the sauce to keep it moist.
- Check the internal temperature with a thermometer after baking for about 20 minutes.
Remember, letting the chicken rest for a few minutes after baking helps keep it juicy, so don’t skip that step!
Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 8 oz fresh mushrooms, sliced
- 3 cups fresh spinach leaves
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tsp dried Italian seasoning
- Optional: Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Low-Carb Chicken Spinach Mushroom Bake will take about 10 minutes to prep and 25 minutes to cook. So, in about 35 minutes, you’ll have a warm, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’ll be nice and hot, ready for your chicken bake!
2. Season the Chicken:
Take your chicken breasts and season them with salt and pepper. This will give them a tasty flavor as they cook.
3. Brown the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts to the skillet, cooking until they are browned on both sides—this should take about 4-5 minutes per side. Once browned, remove them from the skillet and set them aside.
4. Cook the Mushrooms:
In the same skillet, add in the sliced mushrooms. Cook them for about 5 minutes, or until they’re soft and nicely browned. This will enhance their flavor!
5. Add Garlic & Spinach:
Next, throw in the minced garlic and cook for another minute until you can smell that delicious garlic aroma! Then, add the fresh spinach and stir until it’s wilted.
6. Make the Creamy Sauce:
Pour in the heavy cream and chicken broth. Sprinkle in the Italian seasoning. Stir everything together and let it simmer for about 2-3 minutes, which will help the sauce thicken slightly.
7. Assemble the Dish:
Now it’s time to put it all together! Place the browned chicken breasts in a baking dish. Spoon the creamy mushroom and spinach sauce evenly over the chicken.
8. Add Cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese on top of the chicken and sauce. This will melt beautifully when baked!
9. Bake:
Put the baking dish in the preheated oven and bake for 20-25 minutes. Make sure the chicken is cooked through (it should reach an internal temperature of 165°F / 74°C) and check that the cheese is bubbly and golden.
10. Serve Your Dish:
Once done, remove from the oven and let it rest for a few minutes. If you’d like, garnish with fresh parsley before serving. Enjoy this flavorful, comforting meal!
Your tasty Low-Carb Chicken Spinach Mushroom Bake is ready to be enjoyed. It’s a healthy option that’s sure to satisfy your craving for something hearty!
FAQ for Low-Carb Chicken Spinach Mushroom Bake
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it and drain any excess water before adding it to the dish. This prevents the bake from becoming too watery.
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with half-and-half or even unsweetened almond milk. Just be aware that almond milk will make the sauce less creamy, so you might want to add a bit more cheese for richness!
How Long Will Leftovers Last in the Fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, microwave in short bursts, stirring occasionally, or warm gently in a skillet over low heat.
Can I Add Other Vegetables to This Recipe?
Absolutely! Feel free to get creative by adding other veggies such as bell peppers, zucchini, or even artichokes. Just make sure to adjust the cooking time slightly if they require longer to soften.
