Description
A creamy, cheesy low-carb casserole with tender chicken, earthy mushrooms, and nutrient-packed spinach, perfect for a satisfying dinner.
Ingredients
- 4 boneless skinless chicken breasts, halved lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 5 ounces fresh spinach
- 4 ounces cream cheese, softened
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Season chicken breast halves with salt, pepper, garlic powder, and onion powder.
- In a large skillet over medium-high heat, heat olive oil. Cook chicken for 2-3 minutes per side until golden brown (it will not be fully cooked). Transfer to the prepared baking dish.
- In the same skillet, add sliced mushrooms and cook until they release moisture and brown, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Add fresh spinach and cook, stirring, until wilted, about 2-3 minutes. Remove from heat.
- In a small bowl, mix softened cream cheese, chicken broth, and heavy cream until smooth.
- Spread the mushroom-spinach mixture over the chicken in the baking dish. Pour the cream mixture evenly over everything.
- Top with shredded mozzarella and grated Parmesan cheese.
- Bake for 20-25 minutes until the chicken is cooked through and the cheese is bubbly and golden.
- Let rest for 5 minutes before serving.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or Italian seasoning. This dish pairs well with cauliflower rice or a side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American