Chicken, Spinach, and Mushroom Oven Dish

Here’s a low-carb version of Chicken, Spinach, and Mushroom Oven Dish that’s creamy, flavorful, and keto-friendly. It eliminates heavy carb sources while keeping the dish hearty and satisfying.

Table of Contents

Ingredients

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil or butter

Salt and black pepper, to taste
1 teaspoon garlic powder
1 medium onion, diced

3 cloves garlic, minced
2 cups mushrooms, sliced (white or cremini)
3 cups fresh spinach (or 1 ½ cups frozen, thawed, and drained)

1 cup heavy cream
½ cup chicken broth (or bone broth for added nutrition)
½ teaspoon Italian seasoning

½ teaspoon paprika
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Optional: 1 teaspoon xanthan gum (to thicken sauce, if desired)
Optional garnish: Chopped fresh parsley or basil

Instructions

1. Prepare the Chicken:

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, garlic powder, and paprika.
Heat the olive oil or butter in a large oven-safe skillet over medium-high heat.
Sear the chicken for 3-4 minutes on each side until golden brown. Remove and set aside. The chicken does not need to be fully cooked yet.

2. Cook the Vegetables:

In the same skillet, add the diced onion and sauté for 2-3 minutes until softened.
Stir in the minced garlic and cook for an additional minute.
Add the sliced mushrooms and cook for 5-6 minutes until their moisture has evaporated and they are lightly browned.

Stir in the spinach and cook until just wilted.

3. Make the Low-Carb Sauce:

Reduce the heat to medium and pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Italian seasoning. Let the mixture simmer for 2-3 minutes.

For a thicker sauce, sprinkle in xanthan gum a little at a time, whisking constantly until the sauce thickens.

4. Assemble the Dish:

Return the chicken to the skillet, nestling it into the sauce and vegetables.
Sprinkle the mozzarella and Parmesan cheese over the chicken and sauce.

5. Bake:

Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is golden and bubbly.

6. Garnish and Serve:

Let the dish rest for 5 minutes. Garnish with fresh parsley or basil if desired.
Serve on its own or alongside low-carb sides like cauliflower rice, zucchini noodles, or roasted vegetables.

Tips:

For extra fat (keto-friendly): Add a tablespoon of cream cheese or a dollop of sour cream to the sauce for richness.
Dairy-free option: Substitute heavy cream with unsweetened coconut cream and use dairy-free cheese.
Make it spicy: Add a pinch of red pepper flakes for heat.

This Low-Carb Chicken, Spinach, and Mushroom Oven Dish is a deliciously creamy meal that satisfies while staying within your low-carb goals. Enjoy! 🥗🍄🍗