Tender baked chicken breasts smothered in a creamy garlic sauce with sautéed mushrooms and fresh spinach. This low-carb, high-protein dish is comforting, flavorful, and great for keto or anti-inflammatory eating.
Ingredients (Serves 4)
-
4 boneless, skinless chicken breasts
-
2 cups mushrooms, sliced
-
3 cups fresh spinach
-
1 cup heavy cream (or coconut cream for dairy-free)
-
½ cup grated Parmesan cheese
-
3 cloves garlic, minced
-
2 tbsp olive oil
-
1 tsp Italian seasoning
-
½ tsp paprika
-
Salt & black pepper to taste
Instructions
-
Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
-
Season chicken with salt, pepper, paprika, and Italian seasoning. Place in the dish.
-
Sauté mushrooms in olive oil until golden; add garlic and cook 30 seconds.
-
Add spinach and cook just until wilted. Stir in cream and Parmesan.
-
Pour sauce over chicken, cover with foil, and bake 25–30 minutes.
-
Uncover and bake 5–10 minutes more until bubbly and golden.
Low-Carb Tips
-
Serve with cauliflower rice or zucchini noodles
-
Use full-fat cream for keto
-
Add red pepper flakes for heat
Q & A
Q: Can I use chicken thighs?
A: Yes, boneless thighs work great and stay extra juicy.
Q: Is this freezer-friendly?
A: Yes, freeze after baking for up to 2 months.
Q: Can I make it dairy-free?
A: Swap cream for coconut cream and skip Parmesan.
