Here’s a detailed Chicken, Spinach & Mushroom Low-Carb Oven Dish recipe that’s healthy, filling, and easy to make. I’ll break it down step by step, including ingredients, preparation, and cooking tips.
Ingredients (Serves 4)
Chicken & Veggies:
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4 boneless, skinless chicken breasts (or thighs if preferred)
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2 cups fresh spinach (roughly chopped)
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1 cup mushrooms (sliced; button or cremini work well)
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1 small onion (finely chopped)
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2 cloves garlic (minced)
Sauce & Flavor:
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1 cup heavy cream (or coconut cream for dairy-free)
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½ cup grated Parmesan cheese (or nutritional yeast for low-carb vegan option)
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1 tsp dried thyme
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1 tsp paprika
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Salt & pepper to taste
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2 tbsp olive oil or butter
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Optional: ½ tsp crushed red pepper flakes for heat
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a baking dish with olive oil or butter.
2. Cook Chicken
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Heat 1 tbsp olive oil in a skillet over medium-high heat.
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Season chicken breasts with salt, pepper, paprika.
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Sear chicken for 2–3 minutes per side until golden (not fully cooked). Remove and set aside.
3. Sauté Veggies
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In the same skillet, add onion and garlic. Sauté 2–3 minutes until fragrant.
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Add mushrooms and cook another 4–5 minutes until softened.
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Stir in spinach and cook 1–2 minutes until wilted.
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Season lightly with salt, pepper, and thyme.
4. Make the Creamy Sauce
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Lower heat and pour in heavy cream.
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Add Parmesan cheese, stirring constantly until melted and smooth.
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Taste and adjust seasoning as needed.
5. Assemble in Baking Dish
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Place the seared chicken breasts in the greased baking dish.
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Pour the creamy spinach and mushroom mixture over the chicken, spreading evenly.
6. Bake
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Bake in preheated oven for 20–25 minutes (until chicken reaches an internal temperature of 165°F / 74°C).
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Optional: Broil for 2–3 minutes for a lightly golden top.
7. Serve
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Serve hot as-is or with a side of cauliflower rice or zucchini noodles for a fully low-carb meal.
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Garnish with extra Parmesan or fresh parsley if desired.
Tips for Best Results
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Chicken: Pound slightly thinner for even cooking.
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Mushrooms: Use a mix of cremini and shiitake for extra flavor.
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Spinach: Baby spinach works best; mature leaves may need extra cooking.
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Make Ahead: You can prepare the creamy mushroom-spinach mix a day before and just bake with chicken before serving.
If you want, I can also make a slightly lighter, ultra-low-carb version that uses Greek yogurt and almond milk instead of cream to cut calories but keep it creamy. It’s perfect for keto-friendly meal prep.
Do you want me to make that version too?