Chicken Spinach & Mushroom Low-Carb Bake
🧾 Ingredients:
- 2–3 chicken breasts (boneless, skinless)
- 2 cups fresh spinach (or frozen, drained well)
- 1½ cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup cream cheese (softened)
- ½–1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil or butter
- Salt & black pepper (to taste)
- ½ tsp paprika
- ½ tsp dried Italian herbs (optional)
👩🍳 Instructions:
- Preheat oven
Set to 180°C (350°F). - Cook the chicken (lightly)
Season chicken with salt, pepper, and paprika. Sear in a pan with a little oil for 2–3 minutes per side (just to get color, not fully cooked). - Sauté the veggies
In the same pan, cook mushrooms until they release moisture. Add garlic and spinach, cooking until wilted. Season lightly. - Make the creamy sauce
Lower heat and stir in cream and cream cheese. Mix until smooth. Add half of the mozzarella and Parmesan. - Assemble
Place chicken in a baking dish. Pour the creamy spinach-mushroom mixture over it. Top with remaining mozzarella. - Bake
Bake for 20–25 minutes or until chicken is fully cooked and the top is golden and bubbly.
💡 Tips:
- Add chili flakes if you like a bit of heat.
- For extra flavor, mix in a little mustard or garlic powder.
- Serve with cauliflower rice or a simple salad for a complete low-carb meal