why make this recipe
This Low-Carb Chicken Bake is a fantastic choice for anyone looking to enjoy a comforting meal without all the carbs. It’s perfect for those following a low-carb or ketogenic diet, or simply those who want to eat healthier. The combination of tender chicken, savory mushrooms, fresh spinach, and creamy cheeses creates a rich flavor that will satisfy your taste buds. Additionally, it is an easy one-dish meal that saves time on both cooking and cleaning!
Whether you are hosting a family dinner, meal-prepping for the week, or simply craving a delicious chicken dish, this Low-Carb Chicken Bake has got you covered. Plus, it’s packed with nutrients and low in carbs, making it a great option for any time of the year.
how to make Low-Carb Chicken Bake
Ingredients:
- 4 chicken breasts
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Directions:
Preheat the Oven: Start by preheating your oven to 375°F (190°C). While the oven heats, prepare your baking dish by greasing it lightly with oil or non-stick spray.
Season the Chicken: Take the chicken breasts and season both sides with salt and pepper. This adds flavor to the chicken and enhances the overall taste of the dish.
Prepare the Mushroom and Spinach Mixture: In a large skillet, heat the olive oil over medium heat. Once it’s hot, add the minced garlic and sliced mushrooms. Sauté them together until the mushrooms become tender. This usually takes about 5-7 minutes.
Add the Spinach: Once the mushrooms are tender, add the fresh spinach to the skillet. Cook until the spinach wilts down, which should only take a couple of minutes. Remove the pan from the heat once done.
Assemble the Bake: Place the seasoned chicken breasts in the greased baking dish. Spoon the cooked mushroom and spinach mixture on top of the chicken, spreading it evenly over the breasts.
Add the Cream and Cheese: Pour the heavy cream over the chicken and vegetables. Then, sprinkle the mozzarella and Parmesan cheese generously across the top.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is golden and bubbly. You can check the chicken’s doneness by ensuring it reaches an internal temperature of 165°F (75°C).
Serve and Enjoy: Once the dish is baked, remove it from the oven and let it sit for a few minutes before serving. This allows the juices to settle and makes serving easier.
how to serve Low-Carb Chicken Bake
Serving this Low-Carb Chicken Bake is simple. Scoop a generous portion onto a plate and serve it hot. This dish pairs well with a fresh green salad or steamed vegetables, enhancing the meal’s nutritious profile. You can also serve it alongside cauliflower rice or zucchini noodles for an extra low-carb side option.
Feel free to sprinkle some fresh herbs like parsley or basil on top for additional flavor and freshness. This dish is versatile and works well with a variety of sides, so think of your favorites!
how to store Low-Carb Chicken Bake
Leftovers of the Low-Carb Chicken Bake can be stored easily. Allow the dish to cool fully before covering it with plastic wrap or transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
If you want to store it for a longer time, you can freeze it. Portion out the leftovers into freezer-safe containers and keep them in the freezer for up to 2-3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until warmed through.
tips to make Low-Carb Chicken Bake
Chicken Breasts: For juicy chicken, consider using thighs instead of breasts. Chicken thighs have a bit more fat and stay tender during cooking, especially in creamy dishes.
Adjust Creaminess: If you prefer a richer flavor, feel free to substitute some of the heavy cream with cream cheese. This will add a thicker texture and more cheesy taste.
Flavor Boost: Consider adding herbs and spices, like Italian seasoning, thyme, or paprika, to the mushroom and spinach mixture for extra flavor.
Veggie Variations: You can add other low-carb vegetables like bell peppers, zucchini, or broccoli to the mix if you want more variety and nutrition.
Cheese Options: If you prefer a different type of cheese, feel free to swap out mozzarella and Parmesan for other favorites like cheddar or gouda.
variation
One tasty variation of this Low-Carb Chicken Bake is to make it a Mediterranean-style dish by adding sun-dried tomatoes, olives, and feta cheese. This brings a whole new flavor profile to the bake and makes it even more exciting. You can also change up the greens; kale or Swiss chard can be great substitutes for spinach.
Another option is to make it spicy by adding diced jalapeños or other chili peppers into the mushroom and spinach mixture. This will elevate the heat level and add a nice kick to the dish.
FAQs
1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts; however, you will need to increase the cooking time. Make sure the chicken is cooked to an internal temperature of 165°F (75°C) before serving.
2. What can I use instead of heavy cream?
If you want to lighten the dish, you can use half-and-half or a mixture of Greek yogurt and chicken broth as a substitute. Just keep in mind that it will change the texture a bit.
3. Is this recipe suitable for meal prep?
Absolutely! This Low-Carb Chicken Bake is perfect for meal prep. You can make a large batch and divide it into individual portions for lunches or dinners throughout the week.
4. Can I make this dish dairy-free?
Yes! You can use coconut cream instead of heavy cream and dairy-free cheese options for a delicious dairy-free version. Just check the labels to ensure they fit within your dietary needs.
5. How long does this dish last in the fridge?
Properly stored, the dish can last for 3-4 days in the refrigerator. Always ensure it’s covered tightly to maintain freshness.
With its simple preparation, rich flavor, and low-carb benefits, this Low-Carb Chicken Bake is sure to become a new favorite in your home cooking routine! Enjoy making and sharing this delicious dish with family and friends.
Print
Low-Carb Chicken Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low-Carb
Description
A comforting, low-carb chicken dish with mushrooms, spinach, and creamy cheeses, perfect for meal prep or family dinners.
Ingredients
- 4 chicken breasts
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Season chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium heat, add minced garlic and mushrooms, and sauté until tender (5-7 minutes).
- Add fresh spinach to the skillet and cook until wilted, then remove from heat.
- Place seasoned chicken in the baking dish, top with the mushroom and spinach mixture.
- Pour heavy cream over the chicken and sprinkle with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the chicken reaches 165°F (75°C) internally.
- Let sit for a few minutes before serving.
Notes
For a richer flavor, consider substituting some heavy cream with cream cheese or adding herbs and spices. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg