🍗 Low-Carb Chicken, Spinach & Mushroom Bake
🧾 Ingredients:
- 2 large chicken breasts (cut into bite-size pieces)
- 2 cups fresh spinach (or 1 cup frozen, drained)
- 1½ cups mushrooms (sliced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup cream cheese (softened)
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt & black pepper (to taste)
👩🍳 Instructions:
1. Preheat Oven
- Preheat to 180°C (350°F).
2. Cook Chicken
- Heat olive oil in a pan.
- Add chicken pieces, season with salt & pepper.
- Cook 5–6 minutes until lightly golden (not fully cooked).
3. Sauté Veggies
- In the same pan, add mushrooms and cook until soft.
- Add garlic and spinach, cook until wilted.
4. Make Creamy Sauce
- Lower heat and add cream cheese + heavy cream.
- Stir until smooth and creamy.
- Add Italian seasoning.
5. Combine
- Mix chicken back into the pan.
- Transfer everything into a baking dish.
6. Add Cheese & Bake
- Sprinkle mozzarella and Parmesan on top.
- Bake for 20–25 minutes until bubbly and golden.
🍽️ Serve:
- Serve hot with a side salad or steamed veggies.
- Perfect for keto and low-carb diets.
💡 Tips:
- Use chicken thighs for extra juiciness.
- Add chili flakes for a spicy kick.
- Don’t overbake—chicken can dry out.
❓ Q&A:
Q: Is this recipe keto-friendly?
Yes! It’s low in carbs and high in healthy fats.
Q: Can I use frozen spinach?
Yes, just thaw and squeeze out excess water.
Q: Can I replace heavy cream?
You can use half-and-half, but it may be less creamy.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Q: Can I freeze it?
Yes, but the texture may slightly change due to the cream.
Q: What can I serve with it?
Cauliflower rice, zucchini noodles, or a fresh salad.
