Description
A hearty and healthy chicken dish featuring spinach and mushrooms, ideal for low-carb diets.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach (or frozen)
- 1 cup sliced mushrooms (button or cremini)
- 1 cup shredded mozzarella cheese (or dairy-free alternative)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Optional: fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat and add the minced garlic. Sauté for about a minute.
- Add the sliced mushrooms and cook until tender, about 5-7 minutes.
- Mix in the fresh spinach, cooking until wilted, about 2-3 minutes.
- Combine heavy cream, Italian seasoning, salt, and pepper in a bowl, then stir into the mushroom and spinach mix.
- Lay the chicken breasts in a baking dish and pour the creamy mixture over them.
- Sprinkle the shredded mozzarella cheese on top, adding red pepper flakes if desired.
- Bake for about 30 minutes, until the chicken reaches an internal temperature of 165°F.
- Let the dish sit for a few minutes before serving.
Notes
This dish is adaptable; substitute chicken with chickpeas for a vegetarian option. It’s inherently gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg