CHICKEN SPINACH AND MUSHROOM LOW CARB OVEN DISH
Ingredients:
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6 thin-sliced chicken breasts
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1 small bag fresh baby spinach
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1 large package sliced mushrooms
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1 container green onion cream cheese (about 8 oz)
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8 oz shredded mozzarella cheese
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1/4 cup olive oil
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1/2 cup chicken broth
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1 dash pepper (to taste)
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1 dash Herb & Garlic seasoning (or Italian seasoning)
Instructions:
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Prep the Chicken:
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Preheat your oven to 375°F (190°C).
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Lightly season chicken breasts with pepper and herb & garlic seasoning.
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Heat a skillet with olive oil over medium-high heat.
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Sear chicken breasts for about 2–3 minutes per side until lightly golden (they don’t need to be fully cooked yet). Remove and set aside.
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Prepare the Vegetables:
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In the same skillet, sauté mushrooms until browned and tender (about 5–7 minutes).
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Add spinach and cook until just wilted. Remove from heat.
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Make the Creamy Base:
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In a small saucepan, combine the green onion cream cheese and chicken broth.
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Heat gently and stir until smooth and creamy.
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Assemble the Dish:
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Lightly grease a 9×13 baking dish.
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Spread the spinach and mushroom mixture evenly across the bottom.
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Place seared chicken breasts on top.
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Pour the cream cheese mixture evenly over the chicken.
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Sprinkle shredded mozzarella cheese generously over the top.
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Bake:
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Place dish in the preheated oven and bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and cheese is golden and bubbly.
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Serve:
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Let it rest for 5 minutes before serving.
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Perfect on its own for a low-carb meal, or with a side salad!
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