Weight Watchers Recipes
Chicken spinach and mushroom low carb oven dish
![412847603 345145648239714 6779983121236234529 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2023/12/412847603_345145648239714_6779983121236234529_n.jpg?resize=640%2C470&ssl=1)
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, washed and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with garlic powder, onion powder, salt, pepper, oregano, thyme, and paprika. Rub the seasoning evenly on both sides of each chicken breast.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for 2-3 minutes on each side, or until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and cook for 2-3 minutes until they start to brown.
- Add the chopped spinach to the skillet and cook until it wilts, stirring frequently.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet. Allow the broth to simmer for 2-3 minutes.
- Place the seared chicken breasts back into the skillet, nestling them among the mushrooms and spinach.
- Sprinkle mozzarella and Parmesan cheese over the chicken breasts.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
- Garnish with fresh parsley, if desired, and serve hot.