Description
This creamy keto chicken spinach & mushroom dish is rich, cheesy, and packed with flavor. A low-carb, high-protein dinner ready in under an hour—perfect for busy weeknights!
Ingredients
4 chicken breasts (thin fillets)
2 cups spinach (fresh preferred)
1 cup mushrooms (cremini or white button)
1 cup heavy cream
1/2 cup chicken broth
1 cup mozzarella cheese
1/4 cup Parmesan cheese
3 garlic cloves, minced
2 tbsp olive oil
1 tsp dried Italian seasoning
1/2 tsp paprika
Salt and pepper, to taste
Instructions
Preheat oven to 375°F (190°C).
Season chicken fillets with salt, pepper, Italian seasoning, and paprika.
Heat olive oil in a skillet over medium heat. Sear chicken for 3 minutes per side. Remove and set aside.
In the same pan, sauté garlic and mushrooms for 4 minutes. Add spinach and cook 2 minutes more.
Stir in heavy cream and chicken broth. Simmer for 4 minutes.
Return chicken to skillet, spoon sauce over the top.
Transfer mixture to a baking dish. Sprinkle with mozzarella and Parmesan cheese.
Bake for 25 minutes until cheese is melted and bubbly.
Garnish with parsley or basil before serving.
Notes
Pound chicken fillets to ensure even cooking.
Don’t overcook the chicken to keep it juicy.
Substitute chicken thighs for chicken breasts (adjust cooking time).
Use coconut cream instead of heavy cream for a dairy-free option.
Zucchini can replace mushrooms if preferred.
Combine multiple cheeses (cheddar, gouda, etc.) for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Skillet + Baked
- Cuisine: American
