Description
This low-carb oven-baked dish combines tender chicken breast pieces with sautéed spinach and mushrooms, enriched with creamy heavy cream and topped with a golden blend of mozzarella and Parmesan cheeses. It’s a hearty, healthy, and flavorful meal perfect for anyone looking for a delicious, protein-packed dinner that’s easy to prepare.
Ingredients
Scale
Chicken and Vegetables
- 2 large chicken breasts, cut into bite-sized pieces
- 3 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
Dairy
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the ideal temperature while you prepare the ingredients.
- Sauté onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until they become translucent and fragrant.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they soften and develop a light brown color.
- Add spinach: Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Remove the skillet from heat to stop the cooking process.
- Combine chicken and vegetables: In a large mixing bowl, combine the bite-sized chicken breast pieces with the sautéed vegetables. Season the mixture with dried oregano, dried thyme, salt, and pepper to enhance the flavors.
- Add cream and cheese: Pour in the heavy cream and add half of the shredded mozzarella cheese. Gently mix everything together to ensure all ingredients are well coated and combined.
- Prepare for baking: Transfer the combined mixture into a greased baking dish. Spread it evenly and then sprinkle the remaining mozzarella cheese along with the grated Parmesan cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes. Bake until the chicken is fully cooked through and the cheeses have melted into a bubbly, golden brown topping.
Notes
- Use boneless, skinless chicken breasts for easier cutting and even cooking.
- Sauté the vegetables well to reduce excess moisture, which helps keep the dish from becoming watery.
- If you prefer a spicier dish, add a pinch of red pepper flakes during seasoning.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
- For a richer sauce, you can substitute half-and-half for heavy cream, but the texture may be lighter.
