Description
A chicken spinach and mushroom low carb oven dish that comes together in one pan so you can skip the cleanup. Everything bakes together until the chicken stays juicy, the spinach wilts down, and the mushrooms release their flavors right into the sauce that coats it all.
Ingredients
Scale
Protein Base:
- 6 thin-sliced chicken breasts
- 8 ounces shredded mozzarella cheese
- 1 container green onion cream cheese
Vegetables:
- 1 large package sliced mushrooms
- 1 small bag fresh baby spinach
Cooking Liquid and Seasonings:
- 1/4 cup olive oil
- 1/2 cup chicken broth
- Weber herb and garlic seasoning to taste
- pepper to taste
Instructions
- Set your oven to 375°F and grease a 9×13 inch baking dish so nothing sticks during cooking.
- Arrange 6 thin-sliced chicken breasts flat across the bottom of your prepared dish in a single layer.
- Distribute 1 small bag of fresh baby spinach evenly over your chicken.
- Scatter 1 large package of sliced mushrooms across the spinach layer.
- Season your vegetables and chicken with Weber Herb and Garlic Seasoning to taste, then add pepper to taste.
- Soften 1 container of green onion cream cheese in a microwave-safe bowl for about 30 seconds at medium power.
- Whisk 1/4 cup of olive oil and 1/2 cup of chicken broth into your softened cream cheese until the mixture reaches a smooth, pourable consistency.
- Pour your cream sauce evenly over everything in the baking dish, spreading it gently if needed to coat all layers.
- Cover the dish loosely with foil and bake for 20 minutes at 375°F until the chicken cooks through.
- Uncover your dish and sprinkle 8 oz of shredded mozzarella cheese over the top.
- Return the uncovered dish to the oven at 375°F for 10 more minutes until your cheese melts and develops light brown spots.
- Let your finished dish rest for 10 minutes before serving so the flavors settle and everything stays moist.
Notes
- Slice your chicken breasts thin so they cook through evenly in the time the dish bakes without drying out.
- Squeeze excess moisture from your spinach before layering it, since fresh greens release water during cooking and can make the dish watery.
- Don’t skip the foil covering for the first 20 minutes, as it traps steam and keeps your chicken moist while everything cooks together.
- If dairy isn’t part of your diet, swap the cream cheese and mozzarella for dairy-free alternatives that melt well, and your casserole stays just as creamy and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 335 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg