Ingredients
- 2 large boneless, skinless chicken breasts
- 2 cups fresh spinach
- 8 oz (225 g) mushrooms, sliced
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened
- ¼ cup heavy cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- ¼ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Set the oven to 375°F (190°C). Lightly grease a medium-sized baking dish with cooking spray or a little olive oil.
- Prepare the chicken: Slice the chicken breasts horizontally to create thinner pieces. Season both sides with paprika, Italian seasoning, salt, and black pepper.
- Cook the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 4–5 minutes until softened and lightly browned.
- Add spinach and garlic: Stir in the minced garlic and fresh spinach. Cook for 1–2 minutes, until the spinach wilts.
- Make the creamy sauce: Reduce the heat to low. Add the softened cream cheese and heavy cream. Stir until smooth and creamy. Mix in the Parmesan cheese and red pepper flakes if using.
- Assemble the dish: Place the seasoned chicken pieces in the prepared baking dish. Spoon the creamy spinach and mushroom mixture evenly over the chicken.
- Add cheese: Sprinkle the shredded mozzarella evenly over the top.
- Bake: Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is golden and bubbly.
- Rest and serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley.
Serving Suggestions
Serve this low-carb chicken dish with roasted broccoli, cauliflower rice, zucchini noodles, or a fresh green salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through.
