Chicken, Spinach, and Mushroom Low Carb Oven Dish (Print version)

A creamy low-carb chicken bake with spinach, mushrooms, cream cheese, mozzarella, and parmesan.

# Ingredients:

For the chicken

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, sliced into thin cutlets
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon Italian seasoning
05 - 1/2 teaspoon smoked paprika

For the spinach and mushrooms

06 - 1 tablespoon olive oil
07 - 10 oz (285 g) cremini mushrooms, sliced
08 - 3 cloves garlic, minced
09 - 5 oz (140 g) fresh baby spinach

For the creamy topping

10 - 6 oz (170 g) cream cheese, softened
11 - 1/2 cup (120 ml) low-sodium chicken broth, warmed
12 - 1/4 cup (60 ml) heavy cream
13 - 1 teaspoon Dijon mustard
14 - 1/2 cup (50 g) grated parmesan cheese
15 - 1 cup (115 g) shredded mozzarella cheese
16 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Heat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Pat the chicken dry. Season both sides with salt, pepper, Italian seasoning, and smoked paprika, then arrange the pieces in a single layer in the baking dish.
03 - Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 6-8 minutes until browned and their liquid has mostly evaporated.
04 - Add garlic and cook for 30 seconds. Add spinach and stir just until wilted, about 1-2 minutes. Spoon the mixture evenly over the chicken.
05 - Whisk softened cream cheese with warm broth, heavy cream, Dijon, and parmesan until mostly smooth. Pour the sauce over the chicken, spinach, and mushrooms.
06 - Cover loosely with foil and bake for 20 minutes. Uncover, sprinkle with mozzarella, and bake 12-18 minutes more until the sauce bubbles and the chicken reaches 165°F.
07 - Let the dish rest for 8-10 minutes. Sprinkle with parsley and spoon the creamy sauce over each serving.

# Good to know:

01 - Use thin chicken cutlets for even baking.
02 - Let the dish rest before serving so the sauce thickens.
03 - Check poultry with a thermometer and cook to 165°F.

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