Low Carb Chicken Spinach and Mushroom Oven Bake
Low Carb Chicken Spinach and Mushroom Oven Bake
Ingredients
- 2 large chicken breasts, sliced into cutlets
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
For the Creamy Sauce
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, cooking for 3 to 4 minutes until softened. Add fresh spinach and cook until just wilted, then remove from heat.
⏱️ 7 min
- 3
Season the chicken cutlets with salt, black pepper, paprika, and Italian seasoning.
⏱️ 3 min
- 4
In a bowl, whisk together heavy cream, softened cream cheese, Dijon mustard, and lemon juice until smooth.
⏱️ 3 min
- 5
Place the seasoned chicken in the prepared baking dish. Spread the spinach and mushroom mixture evenly over the chicken, then pour the creamy sauce evenly on top.
⏱️ 5 min
- 6
Sprinkle shredded mozzarella and grated Parmesan cheese over the dish.
⏱️ 2 min
- 7
Bake for 30 to 35 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
⏱️ 35 min•🌡️ 375
- 8
Let the dish rest for 5 minutes before serving so the sauce thickens.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Low Carb Chicken Spinach and Mushroom Oven Bake
- 2 large chicken breasts, sliced into cutlets
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon Italian seasoning
For the Creamy Sauce
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, cooking for 3 to 4 minutes until softened. Add fresh spinach and cook until just wilted, then remove from heat.
⏱️ 7 min - 3
Season the chicken cutlets with salt, black pepper, paprika, and Italian seasoning.
⏱️ 3 min - 4
In a bowl, whisk together heavy cream, softened cream cheese, Dijon mustard, and lemon juice until smooth.
⏱️ 3 min - 5
Place the seasoned chicken in the prepared baking dish. Spread the spinach and mushroom mixture evenly over the chicken, then pour the creamy sauce evenly on top.
⏱️ 5 min - 6
Sprinkle shredded mozzarella and grated Parmesan cheese over the dish.
⏱️ 2 min - 7
Bake for 30 to 35 minutes, or until the chicken is fully cooked and the cheese is golden and bubbly.
⏱️ 35 min•🌡️ 375 - 8
Let the dish rest for 5 minutes before serving so the sauce thickens.
⏱️ 5 min