Can I substitute ingredients in this recipe?

Yes, you can easily substitute ingredients in this Chicken, Spinach, and Mushroom Low Carb Oven Dish. For example, Greek yogurt can be used in place of cream cheese to lighten the dish further. You can also swap chicken for turkey or even use plant-based meat alternatives for a vegetarian version.

How do I store leftovers?

Leftover dish can be stored in an airtight container and kept in the refrigerator for up to 3 days. To reheat, simply place it back in the oven until warm throughout. You may also use the microwave if you are in a hurry, keeping it covered to avoid drying out.

What can I serve with this dish?

This Chicken, Spinach, and Mushroom Low Carb Oven Dish pairs wonderfully with steamed vegetables like broccoli or cauliflower rice. It also goes well with a fresh side salad for additional crunch and nutrients. If desired, serve with low-carb bread to scoff up the delicious sauce.

Can I make this dish ahead of time?

Absolutely! You can prepare this dish ahead of time and store it in the refrigerator, then bake it when ready to serve. Just let it come to room temperature before placing it in the oven, ensuring even cooking. This makes it a great option for meal prep.

Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep. It maintains its flavor and texture when stored properly, making it an excellent choice for a week's worth of healthy lunches or dinners. Portion them out in individual containers for grab-and-go meals during busy days.

Chicken, Spinach, And Mushroom Low Carb Oven Dish: A Creamy Delight

Ingredients

Units Scale

4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tsp salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
4 cups fresh spinach
8 oz mushrooms (button or cremini)
2 tbsp butter
4 oz cream cheese
1 cup heavy cream
1/2 cup Parmesan cheese, grated
1/2 cup chicken broth

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Instructions

Preheat your oven to 375°F (190°C). Season both sides of your chicken breasts with salt, black pepper, and dried herbs.
Heat olive oil in a large oven-safe skillet over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until golden. Remove and set aside.
Melt butter in the same skillet, add mushrooms and garlic, and sauté for 5-7 minutes until tender. Stir in fresh spinach until wilted.
In a bowl, whisk together cream cheese, heavy cream, Parmesan, and chicken broth until smooth. Pour over the chicken and veggies in the skillet.
Bake uncovered for 20-25 minutes until chicken reaches 165°F (74°C). Broil if desired for a golden top, then let rest for 5 minutes before serving.

Notes

Feel free to substitute cream cheese with Greek yogurt for a lighter alternative. Variations include adding mozzarella, bell peppers, or red pepper flakes for added spice.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main course
Method: Baking
Cuisine: American
Diet: High Protein, Low Carb

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 32g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 35g
Cholesterol: 90mg