Name: Chicken, Spinach, and Mushroom Low-Carb Oven Dish
Ingredients: 2 lbs boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 3 cups fresh mushrooms, sliced; 3 cups fresh spinach; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup shredded mozzarella cheese; ½ cup grated parmesan cheese; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; Optional: red pepper flakes for heat

Ingredients

Scale

2 lbs boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
3 cups fresh mushrooms, sliced
3 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning

Optional: red pepper flakes for heat

Instructions

Step 1: Preheat and Prepare the Dish

Preheat oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.

Step 2: Season the Chicken

Pat the chicken dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning. Arrange chicken evenly in the prepared baking dish.

Step 3: Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5–7 minutes until softened and lightly browned. Add garlic and cook for 30 seconds, then stir in spinach until just wilted. Remove from heat.

Step 4: Make the Creamy Sauce

In a bowl, whisk together heavy cream, mozzarella cheese, parmesan cheese, and a pinch of salt and pepper. Mix until smooth.

Step 5: Assemble and Bake

Spread the mushroom and spinach mixture evenly over the chicken. Pour the creamy cheese sauce on top. Bake uncovered for 30–35 minutes, or until chicken is cooked through and the top is bubbly and lightly golden. Let rest 5 minutes before serving.

Notes

Chicken thighs stay extra juicy, but breasts work well too.
Do not overcook to avoid dry chicken.
Sauce thickens as it rests after baking.
Fresh spinach is preferred, but frozen can be used if drained well.