Okay, let’s be real – sometimes you just CRAVE something warm, cheesy, and comforting without, you know, all the carbs. That’s where this Easy Low-Carb Chicken Spinach Mushroom Bake comes in. Seriously, it’s a lifesaver! It feels like such a treat, but it won’t derail your low-carb goals. Score!
I remember when I first started exploring low-carb eating. It felt so restrictive! Like, goodbye pasta, hello… sad lettuce? But then I discovered the magic of adapting my favorite comfort foods. This chicken bake is a direct result of that. It’s packed with flavor, super simple to throw together, and totally satisfies that craving for something hearty. Trust me, even my non-low-carb friends devour it! You’re gonna love how easy it is to get a delish and healthy meal on the table.
Why You’ll Love This Easy Low-Carb Chicken Spinach Mushroom Bake
Quick and Easy Dinner
Seriously, who has hours to spend in the kitchen? Not me! This recipe is ready in under an hour. That’s dinner sorted with minimal effort!
Delicious and Flavorful
The creamy sauce, earthy mushrooms, and tender chicken? It’s a match made in heaven! Plus, all that spinach makes you feel like you’re being healthy (even if there’s plenty of cheese involved!).
Perfect for Low-Carb Diets
Trying to keep those carbs in check? This dish fits right in! It’s packed with protein and healthy fats, keeping you full and satisfied without the carb crash.
Ingredients for Your Easy Low-Carb Chicken Spinach Mushroom Bake
Okay, let’s gather our goodies! You’ll want 1.5 lbs of boneless, skinless chicken breasts – cut them into bite-sized, 1-inch pieces. Then grab 1 tbsp of olive oil for sautéing. For veggies, we need 8 oz of sliced mushrooms and 5 oz of fresh spinach. The creamy part? That’s 4 oz of softened cream cheese and 1/2 cup of heavy cream. Cheese lovers, get ready: 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan. Finally, spices! You’ll need 1 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste. Easy peasy!
How to Prepare Easy Low-Carb Chicken Spinach Mushroom Bake
Step-by-Step Instructions
Alright, let’s get cooking! First things first, preheat your oven to 375°F (190°C). This is super important, so don’t skip it! While that’s heating up, grab a large skillet and drizzle in about a tablespoon of olive oil. Crank that burner to medium-high heat. Once the oil is shimmering, toss in your chicken pieces. You’ll want to cook them until they’re browned on all sides, but don’t worry about cooking them all the way through just yet – they’ll finish in the oven.
Next, add your sliced mushrooms to the skillet. Cook them until they’re nice and softened – they’ll release some liquid, that’s totally normal! Now, throw in your fresh spinach. It’ll look like a mountain at first, but it wilts down super fast. Cook it until it’s all nice and tender.
Okay, creamy sauce time! In a separate bowl, combine your softened cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mix it all together until it’s smooth and dreamy. Then, pour this luscious mixture over the chicken and veggies in the skillet. Finally, sprinkle that glorious mozzarella and Parmesan cheese all over the top. Pop the whole thing in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the chicken is cooked through. Let it stand for a few minutes before serving – patience is a virtue!
Tips for Success
Don’t overcrowd the skillet when you’re browning the chicken. If you do, it’ll steam instead of brown. Work in batches if you need to! Also, don’t be shy with the seasoning. Taste as you go and adjust the salt and pepper to your liking. And hey, careful pulling that skillet out of the oven – it’s hot!
Ingredient Notes and Substitutions for Your Easy Low-Carb Chicken Spinach Mushroom Bake
Okay, so let’s talk ingredients! Fresh spinach is my go-to, but frozen works in a pinch. Just make sure you thaw it completely and squeeze out ALL that extra water – nobody wants a watery bake! As for cheese, mozzarella and Parmesan are classic, but feel free to experiment! A little provolone or even some shredded cheddar would be yummy. Oh, and veggies? Don’t be afraid to get creative. Bell peppers, zucchini, broccoli… they’d all be delicious additions. Just toss ’em in with the mushrooms!
Variations on This Easy Low-Carb Chicken Spinach Mushroom Bake
Want to shake things up? I hear ya! Okay, so how about adding a pinch of red pepper flakes for a little kick? Ooh, or some Italian seasoning for a more herby vibe? You could even toss in some sun-dried tomatoes for a burst of flavor. Seriously, the possibilities are endless! Different veggies? Asparagus would be amazing! Don’t be afraid to play around and make it your own. That’s the fun part, right?
Serving Suggestions for Easy Low-Carb Chicken Spinach Mushroom Bake
Okay, so you’ve got this amazing, cheesy bake… now what? Well, I’m a big fan of keeping it simple! A fresh side salad is always a winner – think crisp greens and a light vinaigrette. Or, if you’re feeling something warm, some steamed broccoli or green beans would be perfect. Honestly, this Easy Low-Carb Chicken Spinach Mushroom Bake is so satisfying, you don’t need much else!
Storing and Reheating Your Easy Low-Carb Chicken Spinach Mushroom Bake
Got leftovers? Lucky you! This Easy Low-Carb Chicken Spinach Mushroom Bake keeps great. Just pop it in an airtight container and stick it in the fridge – it’ll be good for about 3-4 days. When you’re ready to reheat, the microwave works just fine, but honestly, the oven is best. Just warm it up at 350°F (175°C) until it’s heated through. Yum!
Nutritional Information Disclaimer
Okay, a quick note: the nutrition info is just an estimate! It’ll change depending on the brands you use and how big your servings are. So, just keep that in mind!
Frequently Asked Questions About Easy Low-Carb Chicken Spinach Mushroom Bake
Can I use frozen spinach in this recipe?
Absolutely! Frozen spinach is a great shortcut. Just remember to thaw it completely and squeeze out as much water as you possibly can before adding it to the skillet. Seriously, squeeze it like you mean it! Otherwise, your Easy Low-Carb Chicken Spinach Mushroom Bake might end up a bit watery. Nobody wants that!
What other vegetables can I add?
Oh, the possibilities! Bell peppers are always a good choice – they add a nice sweetness and crunch. Zucchini, broccoli, or even some chopped asparagus would also be delicious. Just toss ’em in with the mushrooms and spinach. Get creative and use what you have on hand!
Is this recipe keto-friendly?
Yep, it sure is! This Easy Low-Carb Chicken Spinach Mushroom Bake is packed with protein and healthy fats, and it’s super low in carbs. Just double-check the labels on your ingredients to be extra sure, but as long as you’re using full-fat cream cheese and heavy cream, you should be good to go!
Enjoy Your Easy Low-Carb Chicken Spinach Mushroom Bake!
Alright, dig in and enjoy! And hey, if you loved this Easy Low-Carb Chicken Spinach Mushroom Bake as much as I do, leave a comment below! Rate the recipe, share it with your friends… you know the drill!
Print
Easy Low-Carb Chicken Bake: Conquer Cravings in 1 Hour
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A simple and delicious low-carb chicken bake with spinach and mushrooms.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 5 oz fresh spinach
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides.
- Add mushrooms to the skillet and cook until softened.
- Stir in spinach and cook until wilted.
- In a bowl, combine cream cheese, heavy cream, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour cream cheese mixture over the chicken and vegetables in the skillet.
- Sprinkle with mozzarella and Parmesan cheese.
- Bake in preheated oven for 20-25 minutes, or until cheese is melted and bubbly and chicken is cooked through.
- Let stand for a few minutes before serving.
Notes
- You can use frozen spinach, but make sure to thaw it and squeeze out any excess water before adding it to the skillet.
- Feel free to add other vegetables to this dish, such as bell peppers or zucchini.
- For a spicier dish, add a pinch of red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
