Chicken Spinach Mushroom Oven Dish (Print Version)
Tender chicken, spinach, and mushrooms baked with creamy cheese in a satisfying low-carb oven dish.
# Ingredients:
→ Main
01 -
6 thinly sliced chicken breasts
02 -
1 small bag (approx. 120 g) fresh baby spinach
03 -
1 large package (approx. 300 g) sliced mushrooms
→ Dairy
04 -
8 oz (225 g) shredded mozzarella cheese
05 -
1 container (approx. 227 g) green onion cream cheese
→ Seasonings
06 -
1 dash freshly ground black pepper
07 -
1 dash herb and garlic seasoning blend
→ Liquids
08 -
1/4 cup (60 ml) extra virgin olive oil
09 -
1/2 cup (120 ml) chicken broth
# Instructions:
01 -
Arrange the sliced chicken breasts in a single layer in a 23x33 cm ovenproof dish. Evenly distribute the baby spinach and sliced mushrooms over the chicken. Sprinkle with black pepper and herb and garlic seasoning.
02 -
Soften the green onion cream cheese until workable. Whisk together the cream cheese, olive oil, and chicken broth until smooth. Pour the mixture evenly over the layered chicken and vegetables. Cover loosely with a sheet of aluminium foil (do not seal).
03 -
Transfer to an oven preheated to 190°C. Bake covered for 20 minutes.
04 -
Remove the foil and continue baking uncovered for 20–25 minutes, allowing the chicken to cook through and mushrooms to soften.
05 -
Evenly scatter the shredded mozzarella cheese on top. Return to the oven and bake uncovered for an additional 10 minutes, until the cheese is melted and golden brown.
06 -
Remove the dish from the oven and allow it to rest for 10 minutes before serving.
# Notes:
01 -
Allowing the dish to rest after baking improves slicing and flavour melding.