Description
A creamy, cheesy, and satisfying low-carb casserole featuring tender chicken, earthy mushrooms, and nutrient-packed spinach. Perfect for a keto-friendly dinner.
Ingredients
- 1 lb boneless, skinless chicken breasts, cubed
- 8 oz mushrooms, sliced
- 5 oz fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add mushrooms and garlic. Sauté until mushrooms are tender and golden, about 4 minutes.
- Add spinach and cook until wilted, about 2 minutes. Season with thyme, salt, and pepper.
- In a small bowl, whisk together heavy cream and chicken broth. Pour into the skillet and stir to combine.
- Return chicken to the skillet, mix everything together, and then transfer the mixture to the prepared baking dish.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste. Add red pepper flakes for heat or swap mozzarella with cheddar for different flavor. For extra low-carb, use almond flour to thicken if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American