Description
A flavorful and hearty low-carb oven-baked dish featuring tender chicken breasts combined with sautéed spinach and mushrooms, all baked in a creamy garlic sauce topped with melted mozzarella and Parmesan cheeses.
Ingredients
Scale
Chicken & Vegetables
- 2 large chicken breasts, cut into bite-sized pieces
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy & Cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Others
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the dish.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sauté until they become translucent and fragrant, about 3-4 minutes, creating a flavorful base.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally until they soften and get lightly browned, adding depth to the dish.
- Wilt Spinach: Stir in the chopped spinach and cook for about 2 minutes until it wilts down. Then remove the skillet from heat to prevent overcooking.
- Combine Ingredients: In a large mixing bowl, combine the bite-sized chicken pieces with the sautéed vegetables. Season the mixture with dried oregano, thyme, salt, and pepper to enhance the flavors.
- Add Cream and Cheese: Pour in the heavy cream and add half of the shredded mozzarella cheese. Stir gently to coat all ingredients evenly, creating a creamy texture.
- Prepare for Baking: Transfer the chicken and vegetable mixture into a greased baking dish. Evenly sprinkle the remaining mozzarella cheese and grated Parmesan cheese over the top for a cheesy crust.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked through and the cheese topping is bubbly and golden brown.
- Serve: Allow the dish to cool for a few minutes after baking. Serve warm for a comforting, low-carb meal.
Notes
- Feel free to substitute heavy cream with half-and-half for a lighter version, though the dish may be less rich.
- Chicken thighs can be used instead of breasts for a more tender, juicy result.
- Fresh herbs like basil or parsley make a great garnish for extra color and flavor.
- Ensure the chicken pieces are similar in size to cook evenly throughout the dish.
- This dish pairs well with a simple side salad or steamed vegetables to keep it low-carb.
