Chicken Spinach and Mushroom Low Carb Oven Dish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Season the chicken pieces with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4 to 5 minutes until lightly golden, but not fully cooked. Transfer to the prepared baking dish.
4. In the same skillet, sauté the mushrooms for 4 to 5 minutes until tender. Add minced garlic and cook for 30 seconds until fragrant. Stir in the spinach and cook until wilted.
5. Reduce the heat to low and stir in the heavy cream, cream cheese, and chicken broth. Simmer for 3 to 4 minutes until smooth and slightly thickened.
6. Pour the creamy mushroom and spinach mixture evenly over the chicken.
7. Sprinkle mozzarella and Parmesan over the top.
8. Bake for 20 to 25 minutes, until the cheese is bubbly and golden and the chicken reaches an internal temperature of 165°F (74°C).

Variations :

• Add crispy bacon bits for smoky depth.
• Stir in sun-dried tomatoes for a tangy contrast.
• Substitute Gruyère for mozzarella for a richer flavor profile.

Tips :

• Do not overcrowd the skillet when searing the chicken to ensure proper browning.
• Allow the dish to rest for 5 minutes after baking so the sauce thickens slightly.
• For even more flavor without extra carbs, add a pinch of Italian seasoning before baking.