Description
A savory, low-carb one-pan wonder combining tender chicken, nutrient-rich spinach, and umami-packed mushrooms in a creamy, cheesy bake that’s perfect for keto and weeknight dinners.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 8 ounces cremini mushrooms, sliced
- 10 ounces fresh spinach
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon Italian herbs
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Cut chicken into 1-inch pieces, pat dry, and season with salt, pepper, and paprika.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Brown chicken pieces for 5 minutes, then remove and set aside.
- In the same skillet, add remaining oil. Cook onions for 2-3 minutes, then add mushrooms and cook 5 minutes until browned.
- Add garlic and cook 30 seconds. Stir in spinach in batches until wilted.
- Pour in heavy cream. Add Italian herbs, red pepper flakes, and adjust seasoning. Simmer 2-3 minutes until slightly thickened.
- Return chicken to the skillet and mix. Top with mozzarella and Parmesan cheeses. Bake for 15-20 minutes until chicken is cooked through and cheese is golden.
- Let rest 5 minutes before serving.
Notes
For dairy-free version, substitute with full-fat coconut milk and dairy-free cheese. Ensure mushrooms brown by not overcrowding the skillet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg