Chicken Spinach and Mushroom Low Carb Oven Dish
A comforting, low-carb favorite combining tender chicken, creamy green onion cream cheese, and nutritious spinach, all topped with golden, bubbly mozzarella. Perfect for busy weeknights and picky eaters alike.
Ingredients
- 1 small bag fresh baby spinach approx. 5–6 oz
- Dash of freshly ground pepper
- Dash of herb and garlic seasoning
- 8 oz mozzarella cheese freshly shredded
- 6 thin-sliced chicken breasts about 1.5 lbs total
- 1 container 8 oz green onion cream cheese
- 1/4 cup olive oil extra virgin preferred
- 1/2 cup low-sodium chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat.
- Sear chicken breasts for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add baby spinach and cook for 2–3 minutes until wilted.
- Add green onion cream cheese in spoonfuls and stir until melted and smooth.
- Season with pepper and herb and garlic seasoning.
- Pour in chicken broth and stir to combine into a creamy sauce.
- Return chicken to skillet, nestling into the spinach mixture.
- Top evenly with shredded mozzarella.
- Bake in preheated oven for 15–20 minutes, until cheese is bubbly and chicken reaches 165°F (74°C).
- Optional: Broil for 1 minute to brown the cheese topping.
- Let rest for 5 minutes before serving.
Notes
Bring cream cheese to room temperature for easier blending. Substitute frozen spinach if needed—thaw and squeeze out excess moisture. Use regular cream cheese with chopped green onions if green onion cream cheese is unavailable. Pairs well with cauliflower rice, zoodles, or a side salad. Reheats well; store leftovers for up to 3 days. Optional add-ins: sun-dried tomatoes, lemon juice, red pepper flakes, or grated parmesan for variation.
