Description
A delicious low-carb oven-baked dish featuring tender chicken breasts cooked with sautéed spinach and mushrooms in a creamy garlic sauce, topped with melted mozzarella and Parmesan cheese. Perfect for a nutritious and satisfying meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Vegetables and Sauce
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
Cheese Topping
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it or setting it aside for the chicken and sauce.
- Cook Chicken: In a skillet over medium heat, warm the olive oil. Season the chicken breasts with salt and pepper, then cook them in the skillet until they turn golden brown on both sides, ensuring they are partially cooked but not fully done.
- Sauté Vegetables: Remove the chicken from the skillet and set aside. In the same skillet, sauté the minced garlic for about one minute until fragrant. Add the sliced mushrooms and cook until they soften. Stir in the chopped spinach and cook until it wilts.
- Make Cream Sauce: Pour in the heavy cream and chicken broth to the sautéed vegetables. Simmer the mixture until it thickens slightly, creating a rich and flavorful sauce.
- Combine and Assemble: Place the browned chicken breasts into the prepared baking dish. Pour the creamy vegetable sauce evenly over the chicken. Sprinkle the shredded mozzarella and grated Parmesan cheeses on top.
- Bake: Bake the assembled dish in the preheated oven for 15 to 20 minutes, or until the cheese is fully melted, bubbly, and lightly golden, and the chicken is cooked through.
Notes
- Use fresh spinach and mushrooms for the best flavor and texture.
- You can substitute chicken broth with vegetable broth for a slightly different taste.
- Ensure the chicken is cooked through by checking the internal temperature reaches 165°F (74°C).
- For a lower fat version, substitute heavy cream with half-and-half or a lighter cream, though the sauce will be less rich.
- Leftovers can be refrigerated and reheated for quick meals during the week.
