Preparing the Chicken
- Preheat the Oven:
Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little olive oil. - Season the Chicken:
Pat the chicken breasts dry with a paper towel. Season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper. - Sear the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. (They don’t need to be cooked through at this stage.) Transfer the chicken to the prepared baking dish.
Making the Sauce
- Sauté the Mushrooms:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden. - Add Garlic and Spinach:
Stir in the minced garlic and cook for 30 seconds until fragrant. Gradually add the spinach, letting it wilt completely before adding more. - Create the Cream Sauce:
Pour in the heavy cream and chicken broth, stirring well. Add Parmesan cheese, Italian seasoning, crushed red pepper flakes (if using), and a pinch of salt and pepper. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Assembling the Dish
- Combine Chicken and Sauce:
Pour the creamy mushroom and spinach sauce evenly over the seared chicken breasts in the baking dish. Use a spoon to ensure every piece is coated with the sauce. - Add the Cheesy Topping:
Sprinkle shredded mozzarella cheese and additional Parmesan cheese evenly over the top of the dish.
Baking
- Bake the Dish:
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly. - Broil for a Golden Finish (Optional):
For an extra golden and crispy cheese topping, switch your oven to broil for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
Serving
- Garnish and Serve:
Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or a sprinkle of Parmesan cheese for an elegant touch. - Pair It Up:
Serve this low-carb dish with roasted asparagus, a simple green salad, or cauliflower rice for a complete, keto-friendly meal.
Tips for Success
- Customizations:
- Add a handful of sun-dried tomatoes to the sauce for a tangy twist.
- Substitute chicken breasts with boneless, skinless chicken thighs for a juicier option.
- Make Ahead:
Assemble the dish up to the baking step and refrigerate for up to 24 hours. Bake as directed when ready to serve. - Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of cream to maintain the sauce’s consistency.
This Chicken Spinach and Mushroom Low-Carb Oven Dish is perfect for satisfying your cravings while staying on track with your dietary goals. Its rich flavors and creamy texture will have everyone at the table asking for seconds.
Would you like more low-carb recipes or additional tips for this dish?