Easy Low-Carb Chicken Spinach Mushroom Bake
A quick and delicious low-carb meal featuring tender chicken breasts topped with a creamy spinach and mushroom mixture, baked to perfection.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Skinless and boneless
- 2 cups fresh spinach Can substitute with frozen spinach
- 1 cup mushrooms, sliced Any variety can be used
- 1 cup cream cheese Can substitute with Greek yogurt
- 1 cup shredded mozzarella cheese Feel free to use cheddar or dairy-free options
- 1 teaspoon garlic powder
- to taste Salt and pepper Adjust according to preference
- 1 tablespoon olive oil For sautéing
Instructions
Preparation
- Prep your workspace and ingredients by measuring them out.
- Preheat the oven to 375°F (190°C).
Cooking
- In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté for 4-5 minutes until tender.
- Add fresh spinach to the skillet and stir until it wilts, about 2-3 minutes.
- In a mixing bowl, combine cream cheese, garlic powder, salt, and pepper until smooth.
- Incorporate the sautéed spinach and mushrooms into the cream cheese mixture.
- Place chicken breasts in a greased baking dish and cover with the creamy vegetable mixture.
- Sprinkle shredded mozzarella cheese on top.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Let the dish rest for a few minutes before serving to allow the topping to set.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat in the microwave or oven.