Here’s a delicious and easy Chicken, Spinach, and Mushroom Low-Carb Oven Dish – perfect for keto, paleo, or just a healthy dinner!
🍽️ Chicken, Spinach & Mushroom Low-Carb Oven Dish
Ingredients:
- 2–3 boneless, skinless chicken breasts (or thighs), sliced
- 2 cups fresh spinach (or 1 cup frozen, thawed & drained)
- 1 cup mushrooms, sliced (button, cremini, or your choice)
- 1/2 cup shredded mozzarella or Swiss cheese
- 1/4 cup grated Parmesan
- 1/2 cup heavy cream or unsweetened almond milk (optional for creamy version)
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
- 1/2 tsp dried thyme or Italian seasoning
🔪 Instructions:
- Preheat oven to 375°F (190°C).
- Sauté mushrooms in olive oil or butter over medium heat for 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Add spinach and stir until wilted (if using fresh).
- Lightly grease a baking dish. Spread chicken slices in the bottom and season with salt, pepper, and thyme.
- Spoon the mushroom-spinach mixture over the chicken.
- Optional: Pour cream or almond milk over for a creamier bake.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake uncovered for 25–30 minutes, or until chicken is cooked through and cheese is golden.
✅ Low-Carb Tips:
- Serve with cauliflower rice or zucchini noodles.
- Skip the cream for a lighter, dairy-optional version.
- Store leftovers in the fridge for up to 3 days – it reheats well!