Low Carb Creamy Mushroom and Spinach Chicken

I don’t care if you low carb or not, save this recipe because it’s just that dang good!

Plus, it’s simple, and if you follow me, you know that is a requirement—we all have too much to do than spend a bunch of time in the kitchen.

The full, written recipe is in the caption of this video.

How to Make It:

1. Sear the Chicken: Season 4 chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet and sear the chicken for 3 minutes on each side. It will finish cooking in the oven later.

2. Sauté the Veggies: In the same skillet, melt butter and add sliced mushrooms. Cook until tender, then toss in the spinach and let it begin to wilt.

3. Make the Cream Sauce: Add chicken broth, heavy whipping cream, cream cheese, and grated parmesan cheese. Stir until everything is smooth and melted.

4. Assemble & Bake: Pour the creamy mushroom and spinach sauce over the chicken in a greased casserole dish. Sprinkle shredded mozzarella cheese on top.

5. Bake at 350°F for 20 minutes.

This was sooo good and satisfying—maybe even in my top 10 recipes!

Ingredients:

• 4 chicken breasts

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 tbsp Italian seasoning

• 1 tbsp dried thyme (optional)

• 2 tbsp butter

• 8 oz sliced portabella mushrooms

• 3 cups fresh spinach

• ½ cup chicken broth

• ½ cup heavy whipping cream

• 8 oz cream cheese (use low fat if you want to cut calories)

• ½ cup grated parmesan cheese

• 1 cup shredded mozzarella cheese

  
  

Macros Per Serving (4 Servings):

• Calories: ~762 kcal

• Fat: ~61.8g

• Carbs: ~5.5g

• Fiber: ~1.25g

• Net Carbs: ~4.25g

• Protein: ~49.25g

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