This Low-Carb Chicken Spinach Mushroom Bake is a tasty dish packed with chicken, fresh spinach, and savory mushrooms. It’s creamy, warm, and perfect for a cozy meal!
Honestly, it’s so easy to make! Just mix everything together and let the oven do the work. I love enjoying this bake with a side salad for a nice, healthy dinner!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to work with and cook quickly. If you’re looking for a substitute, you can use chicken thighs for more flavor, or even leftover rotisserie chicken for a speedy option!
Spinach: Fresh spinach is perfect here, but you could also use frozen spinach. Just make sure to thaw and drain it well before adding, so you don’t end up with extra liquid.
Mushrooms: Both white button and cremini mushrooms will work great. If you want to switch it up, try using baby portobello mushrooms or even a mix of wild mushrooms for an earthy flavor.
Cheese: I love mozzarella for its melting quality, but you can use any cheese you prefer! Cheddar or Monterey Jack are also great choices. For a lower-fat option, go for reduced-fat cheese.
Heavy Cream: Full-fat coconut milk is a great alternative for dairy-free diets. You can also use half-and-half or a lower-fat cream if you’re looking to cut calories.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken just right is essential to prevent dryness. Here are some tips to help you achieve that juicy, tender chicken.
- Use a meat thermometer: Aim for an internal temperature of 165°F (74°C).
- Don’t overcrowd the pan: If necessary, cook chicken in batches to ensure even cooking.
- Let it rest: Allowing the chicken to sit for about 5 minutes after baking helps the juices redistribute.
By following these steps, you’ll enjoy a wonderfully moist and delicious bake every time!
Low-Carb Chicken Spinach Mushroom Bake
Ingredients You’ll Need:
For the Bake:
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (white button or cremini)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Sauce:
- 1 cup heavy cream or full-fat coconut milk
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons olive oil or butter
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious Low-Carb Chicken Spinach Mushroom Bake takes about 15 minutes to prepare and 30 minutes to cook. So, in total, you’re looking at around 45 minutes from start to finish!
Step-by-Step Instructions:
1. Preheating the Oven:
First things first, preheat your oven to 375°F (190°C). This way, your oven will be ready to bake your dish to perfection.
2. Sautéing the Veggies:
In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until they smell wonderful and the onion is translucent.
3. Cooking the Mushrooms:
Now, it’s time to add the sliced mushrooms to the skillet. Cook them for about 5 minutes until they are nice and soft and slightly browned.
4. Adding the Spinach:
Next, stir in the chopped spinach. Cook for about 2 minutes or until the spinach is wilted. Don’t forget to season with salt, pepper, and the Italian seasoning to give it a lovely flavor.
5. Preparing the Chicken:
In a baking dish, lay the chicken breasts in a single layer. Sprinkle salt and pepper over both sides of the chicken for seasoning.
6. Combining Ingredients:
Evenly pour the spinach and mushroom mixture over the chicken breasts. It’s all about layering those great flavors!
7. Making the Creamy Sauce:
In another bowl, combine the heavy cream (or coconut milk) with half of the grated Parmesan cheese. Mix it well, then pour this luscious sauce over the chicken and vegetables.
8. Adding Cheese:
Now, sprinkle the shredded mozzarella and the remaining Parmesan cheese on top to create a cheesy, golden crust when baked.
9. Baking to Perfection:
Place the baking dish into your preheated oven and bake uncovered for 25-30 minutes. The chicken should be cooked through (165°F or 74°C), and the cheese should be beautifully melted and golden.
10. Serving the Dish:
Once it’s done, let it rest for about 5 minutes before serving. This allows the juices to settle! Then dig in and enjoy your delicious low-carb chicken spinach mushroom bake!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken but make sure to thaw it completely before starting. The best way to thaw chicken is by placing it in the fridge overnight or using the cold water method by sealing it in a plastic bag and submerging it in cold water.
Is There a Dairy-Free Option for This Bake?
Absolutely! You can substitute the heavy cream with full-fat coconut milk for a dairy-free alternative. Just ensure that you use dairy-free cheese for the topping as well, if needed!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and veggie mix a day in advance and assemble it in the baking dish. Just cover it and store it in the refrigerator. When you’re ready to cook, allow it to come to room temperature before baking for the best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or warm it up in the oven until heated through.
