Description
This Chicken Spinach Mushroom Low Carb Oven Dish is a flavorful and nutritious meal featuring tender chicken breast pieces seasoned with aromatic spices, sautéed mushrooms and spinach, and topped with melted mozzarella and Parmesan cheeses. Baked to perfection, it delivers a satisfying, low-carb option perfect for a wholesome dinner.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach, chopped
- 2 cups mushrooms, sliced
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
Cheeses
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the dish evenly.
- Sauté Mushrooms: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they soften and develop a nice brown color, enhancing their flavor.
- Add Spinach: Add the chopped spinach to the skillet with the mushrooms and cook for 2-3 minutes more until the spinach wilts. Then remove from heat and set aside.
- Season Chicken: In a mixing bowl, combine the chicken pieces with garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Mix well to evenly coat the chicken with the spices for maximum flavor.
- Assemble Dish: Spread the seasoned chicken evenly in a large baking dish. Layer the sautéed spinach and mushrooms on top of the chicken.
- Add Cheese: Sprinkle shredded mozzarella cheese evenly over the spinach and mushrooms, then top with grated Parmesan cheese. If you like a bit of heat, sprinkle the red pepper flakes over the top.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
- Brown Cheese: Remove the foil and bake uncovered for an additional 5-10 minutes to allow the cheese to bubble and turn golden brown.
- Rest and Serve: Take the dish out of the oven and let it rest for a few minutes before serving. Enjoy this delicious, low-carb chicken bake!
Notes
- You can substitute fresh spinach with frozen spinach; just be sure to thaw and drain it well before using.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce before baking.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is fully cooked for safety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish works great with other low-carb vegetables such as zucchini or bell peppers if you want to vary flavors.
