Description
This hearty Chicken, Spinach, and Mushroom Low Carb Oven Dish is a creamy, cheesy bake perfect for a nutritious weeknight dinner. Tender chicken thighs or breasts combine with sautéed mushrooms, onions, and fresh spinach in a rich parmesan and heavy cream sauce, topped with melted mozzarella cheese. This low carb, gluten-free casserole is flavorful, easy to prepare, and ideal for meal prepping.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 5 cups fresh spinach, roughly chopped
Seasonings and Dairy
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Onion: In a large skillet over medium heat, warm the olive oil and sauté the diced yellow onion for 3 to 4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5 minutes until the mushrooms become browned and tender.
- Cook Spinach: Add the roughly chopped fresh spinach to the skillet and cook until wilted. Season the mixture with salt, black pepper, dried thyme, and paprika, stirring to combine all flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet and cook for 5 to 6 minutes, stirring occasionally until the chicken is no longer pink on the outside.
- Make Cream Sauce: Pour in the heavy cream and sprinkle the Parmesan cheese over the mixture. Cook for an additional 2 to 3 minutes while stirring until the sauce thickens slightly.
- Transfer and Top: Transfer the entire mixture to a greased 9×13-inch baking dish. Evenly spread the shredded mozzarella cheese over the top.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Remove from the oven and let the casserole rest for 5 minutes before serving to allow flavors to meld and the dish to cool slightly.
Notes
- You can substitute the spinach with kale or Swiss chard for a different leafy green option.
- For a touch of heat, add a pinch of red pepper flakes while seasoning.
- This dish reheats well and is excellent for meal prep, making leftovers a convenient option.
