For the Dish:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil or butter
- 8 oz mushrooms, sliced
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 5 cups fresh spinach (or frozen spinach, thawed and drained)
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese (optional, but adds richness)
- 1/2 teaspoon dried thyme (or Italian seasoning)
- Red pepper flakes (optional, for a hint of heat)
Optional Garnish:
- Fresh parsley, chopped
- Extra Parmesan cheese
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder on both sides.
2. Sear the Chicken
- Heat olive oil or butter in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3–4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables
- In the same skillet, add the sliced mushrooms and onions. Cook for 5–6 minutes, stirring occasionally, until the mushrooms are tender and the onions are softened.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Add the Spinach
- Add the fresh spinach to the skillet in batches, stirring until wilted. If using frozen spinach, simply stir it in and let it heat through.
5. Build the Sauce
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
- Stir in the Parmesan cheese (if using), thyme, and red pepper flakes (if desired). Season with additional salt and pepper to taste.
6. Bake the Dish
- Return the seared chicken to the skillet, nestling it into the creamy spinach and mushroom mixture.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
7. Garnish & Serve
- Remove the skillet from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley and extra Parmesan cheese if desired.
- Serve hot and enjoy the creamy, flavorful goodness!
Tips for Success
- Use Thinner Chicken Breasts: Pound thicker chicken breasts to ensure even cooking.
- Swap Ingredients: Use kale or Swiss chard instead of spinach for a different leafy green.
- Make It Dairy-Free: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan cheese.
- Add Protein Boost: Toss in cooked bacon bits or diced ham for extra flavor and protein.
- Double the Sauce: If you love saucy dishes, double the cream and broth for extra indulgence.
Why This Recipe Works
This Chicken, Spinach, and Mushroom Low-Carb Oven Dish combines tender chicken, hearty vegetables, and a rich, creamy sauce into one cohesive meal. The mushrooms and spinach bring earthy, savory flavors, while the cream and Parmesan create a luxurious texture. By baking everything together, the dish develops deep flavors and ensures the chicken stays juicy and tender. Plus, its low-carb nature makes it a guilt-free indulgence.
Conclusion: A Wholesome, Low-Carb Delight
Whether you’re following a low-carb or keto diet, or simply craving a comforting and nutritious meal, this Chicken, Spinach, and Mushroom Oven Dish is sure to satisfy. Its creamy texture, bold flavors, and ease of preparation make it a standout dish that’s as healthy as it is delicious. Plus, its one-pan simplicity means more time enjoying your meal and less time cleaning up.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on this low-carb dish might just inspire others to try it too! 🥗🍗✨