Low-Carb Chicken, Spinach & Mushroom Bake

• 분량: 4

재료

. 1½ lb boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil, divided

• 8 oz mushrooms (cremini or button), sliced

• 3 cloves garlic, minced

• 4 cups fresh spinach

• ½ tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp onion powder

Creamy Sauce

• ¾ cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella (optional but great)

• 1 tsp Dijon mustard

• Optional: pinch of red pepper flakes

방향

1. Preheat oven

Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Season & sear chicken

Season chicken with salt, pepper, Italian seasoning, paprika, and onion powder.

Heat 1 tbsp olive oil in a skillet over medium-high heat.

Sear chicken 2–3 minutes per side until lightly golden (not cooked through).

Transfer to baking dish.

3. Cook vegetables

In the same skillet, add remaining olive oil.

Sauté mushrooms 5–7 minutes until browned.

Add garlic, cook 30 seconds.

Add spinach and cook just until wilted.

4. Make sauce

Lower heat. Stir in cream, chicken broth, Dijon, Parmesan, and red pepper flakes.

Simmer 2–3 minutes until slightly thickened.

5. Assemble & bake

Spoon mushroom-spinach mixture over chicken.

Sprinkle mozzarella on top if using.

Bake uncovered 25–30 minutes, until chicken is cooked through and bubbly.

6. Rest & serve

Rest 5 minutes before serving.

노트

✨ Pro Tips

• Chicken thighs = juicier, more forgiving

• Brown mushrooms well for deep flavor

• Add a splash of lemon at the end to brighten