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Low Carb Chicken Spinach Mushroom Bake

Close-up of a low carb chicken spinach mushroom bake in a cast iron skillet, bubbling with cheese.
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A creamy, cheesy, low carb chicken bake with spinach and mushrooms, perfect for a healthy weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 oz mushrooms, sliced
  • 5 oz fresh spinach
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from skillet and set aside.
  3. Add mushrooms to the same skillet and cook until softened, about 5-7 minutes.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
  6. Pour in heavy cream and bring to a simmer. Stir in salt and pepper.
  7. Return the cooked chicken to the skillet. Stir to combine with the spinach and mushroom mixture.
  8. Sprinkle cheddar and mozzarella cheeses evenly over the top.
  9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
  10. Let stand for 5 minutes before serving.

Notes

  • For a dairy-free option, use full-fat coconut milk instead of heavy cream and a dairy-free shredded cheese blend.
  • You can add other low carb vegetables like broccoli florets or bell peppers.
  • Serve with a side salad for a complete meal.

Nutrition

Find it online: https://mdlatdmm.com/low-carb-chicken-spinach-mushroom-bake/