Low Carb Chicken Spinach Mushroom Bake (Printable View)

Juicy chicken, spinach, and mushrooms baked in creamy mozzarella sauce

# What You'll Need:

→ Proteins

01 - 4 boneless skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 8 oz cremini or white mushrooms, sliced
03 - 4 cups fresh baby spinach
04 - 2 cloves garlic, minced

→ Dairy

05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup heavy cream

→ Pantry

07 - 2 tbsp olive oil
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper, pressing gently to help the seasoning adhere.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.
04 - In the same skillet, add sliced mushrooms. Sauté for 3-4 minutes until they release their moisture and begin to brown. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
05 - Add fresh spinach to the skillet and toss with the mushrooms. Cook for about 1 minute until just wilted. Remove from heat.
06 - Arrange seared chicken breasts in a single layer in the prepared baking dish. Distribute the mushroom-spinach mixture evenly over the chicken.
07 - Pour heavy cream evenly over the chicken and vegetables. Sprinkle shredded mozzarella cheese across the top, covering the surface.
08 - Bake uncovered for 25-30 minutes until chicken is cooked through (internal temperature reaches 165°F) and cheese is melted and golden brown.
09 - Remove from oven and let the casserole rest for 5 minutes. This allows the sauce to thicken slightly and makes for easier serving.

# Expert Advice:

01 -
  • The creamy sauce comes together with just three ingredients, but tastes like something that simmered for hours
  • Everything bakes in one dish so cleanup is basically nonexistent
02 -
  • Over-searing the chicken makes it tough, so really watch that 2 to 3 minute timer per side
  • Squeezing excess water from the wilted spinach prevents your final dish from being watery
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken and losing all those juices
  • Grating fresh nutmeg over the cream before baking adds a sophisticated warmth most people cannot quite identify

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