Description
A simple and delicious low-carb chicken bake with spinach and mushrooms.
Ingredients
Scale
- 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