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Backed Chicken Spinach And Mushroom Low Carb Oven Dish

Backed Chicken Spinach And Mushroom Low Carb Oven Dish

Chicken Spinach And Mushroom Low Carb Oven Dish

This Chicken Spinach And Mushroom is a meal that is easy to make but packs a lot of flavors. The spinach is what I love about cooking with spinach… it adds both color and flavor to the dish. Along with the delicious sautéed mushrooms, you have a low-carb chicken recipe that is worthy of serving both at home or when guests are over… my husband said this was one of his favorites that I have made since being on the Keto diet!

  • 6 thin-sliced chicken breasts
  • 1 Large package of sliced mushrooms
  • 1 small bag of fresh baby spinach
  • 1 container green onion
  • 1/2 cup chicken broth
  • 1 dash pepper
  • cream cheese
  • 1/4 cup olive oil
  • 1 dash Weber Herb and Garlic Seasoning
  • 8 oz shredded mozzarella cheese
  1. Arrange the chicken in a single layer in a 9×13 pan, then cover with spinach and mushrooms. Then, on top of that, sprinkle the seasonings.
  2. Soften cream cheese and combine with olive oil and chicken broth in a mixing bowl. Pour the liquid over the mixture. Cover the top with a sheet of foil but don’t seal it.
  3. Bake at 375°F for 20 minutes, then remove foil and bake uncovered for another 20-25 minutes, then top with Motz Cheese and bake for another 10 minutes, or until golden brown. Allow to cool for 10 minutes before serving.
  4. Enjoy.