Creamy Low Carb Chicken Spinach Mushroom Bake

$- 2 large chicken breasts, cubed - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, sliced (cremini or button) - 1 cup cream cheese, softened - 1/2 cup shredded mozzarella cheese - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional, for heat) - 2 tablespoons olive oil - Salt to taste Using fresh ingredients makes a big difference. Fresh spinach has a bright taste. It also adds nutrients. Fresh mushrooms give a nice texture. They soak up flavors well. The chicken should be fresh for the best taste. Fresh ingredients enhance the dish’s overall appeal. They can also make it healthier. This dish is simple, but fresh ingredients bring it to life. Chicken is a great source of protein. It helps build muscles and keeps you full. Spinach is rich in vitamins A and C. It also has iron, which is good for your blood. Mushrooms add fiber and are low in calories. Cream cheese adds creaminess but keep an eye on portions. Mozzarella cheese gives calcium, which is good for bones. The spices add flavor without extra calories. Overall, this dish is tasty and healthy. {{ingredient_image_1}} Start by cubing the chicken breasts into bite-sized pieces. This helps it cook evenly. Next, chop the fresh spinach roughly. You want it to mix well but keep some texture. Slice the mushrooms thinly. Cremini or button mushrooms both work great. Gather all your ingredients. It makes cooking easier. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the cubed chicken to the hot oil. Season it with salt, garlic powder, onion powder, and black pepper. Cook the chicken for 6 to 8 minutes. It should not be pink inside. Then, add the sliced mushrooms to the skillet. Cook for another 4 to 5 minutes. The mushrooms should become tender and release their juices. Once the chicken and mushrooms are ready, stir in the chopped spinach. Cook until the spinach wilts, which takes about 2 minutes. Take the skillet off the heat. In a separate bowl, mix the softened cream cheese and shredded mozzarella cheese together. Make sure they are well combined. Gently fold the cheese mixture into the skillet with the chicken, mushrooms, and spinach. Ensure everything gets coated nicely. Transfer the mixed ingredients into a baking dish. Spread it out evenly. If you like, sprinkle extra mozzarella cheese on top for a cheesy finish. Preheat your oven to 375°F (190°C). Bake the dish for 20 to 25 minutes. It should become bubbly and lightly golden on top. Once done, remove it from the oven and let it cool for a few minutes before serving. Enjoy your low carb chicken spinach mushroom bake! To get that rich, creamy texture, use softened cream cheese. It blends better with the other ingredients. Mix it well with shredded mozzarella before adding it to the skillet. This helps avoid clumps and ensures every bite is smooth. If you want even more creaminess, try adding a splash of heavy cream. This little tip makes a big difference! Seasoning makes or breaks this dish. Start with the recommended amounts, but feel free to adjust. If you like it spicy, add more red pepper flakes. If you prefer it milder, skip them altogether. Taste as you go. This way, you can find the flavor that you love the most. Don’t forget to add salt slowly; you can always add more later. Cooking chicken just right is key. Cut the chicken into even cubes for even cooking. Cook it until no longer pink, but don’t overcook it. This keeps the chicken juicy and tender. The mushrooms will add moisture too. Let the chicken rest for a few minutes after baking. This helps keep it juicy when you serve it. Pro Tips Use Fresh Ingredients: Fresh spinach and mushrooms enhance the flavor and texture of the dish. Opt for organic produce if available for the best taste. Customize the Heat: Adjust the amount of red pepper flakes according to your spice preference. For a milder version, omit the flakes or reduce the amount. Cheese Variations: Experiment with different types of cheese like cream cheese or Gruyere for unique flavor profiles. Just ensure they melt well! Let it Rest: Allow the dish to cool for a few minutes after baking. This helps the flavors meld and makes it easier to serve. {{image_2}} If you want a lighter option, use Greek yogurt instead of cream cheese. It still gives creaminess but adds protein. You can also try cottage cheese for a different taste. For a dairy-free choice, nut-based cream cheese works well. These swaps keep the dish rich and tasty. Feel free to add more veggies to boost nutrition. Zucchini, bell peppers, or broccoli are great choices. You can mix them in while cooking the chicken. Not only will they add color, but they also enhance the dish’s flavor. Just ensure they are cut small to cook evenly. Switching cheeses can change the flavor profile. Try sharp cheddar for a bold taste. Feta cheese adds a tangy kick, while gouda gives a smoky note. You can also mix different cheeses for added depth. Just remember to adjust the amount based on your cheese choice. To store your low carb chicken spinach mushroom bake, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. When you store it this way, the flavors stay fresh, and it’s easy to enjoy later. When you are ready to eat the leftovers, reheat in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the dish in the oven for about 15-20 minutes. You can also microwave it for 2-3 minutes. Just make sure it is hot all the way through before you eat. If you want to freeze the dish, it works well! Let it cool completely first. Then, wrap it tightly in plastic wrap and foil. You can freeze it for up to three months. When you want to eat it, thaw in the fridge overnight before reheating. This way, you maintain the taste and texture. Yes, you can prepare this dish in advance. Cook the chicken and veggies, then mix with cheese. Place it in a baking dish and cover it. Store it in the fridge for up to two days. When ready, just bake it. This saves time during busy days. Absolutely! This chicken spinach mushroom bake works well for meal prep. You can divide it into portions. Store them in airtight containers. It keeps well in the fridge for up to four days. Reheat for a quick and tasty meal during the week. This dish pairs nicely with simple sides. Consider serving it with: - Cauliflower rice - Zucchini noodles - A fresh green salad These sides add lightness and balance the richness of the bake. To make it dairy-free, swap cream cheese and mozzarella with dairy-free alternatives. Look for brands that offer cashew or almond-based cream cheese. Nutritional yeast can add a cheesy flavor. Always check labels for hidden dairy ingredients. Yes, you can switch the chicken for other meats. Turkey works well for a lean option. Lean pork or beef can also be used. Just ensure the meat is cooked through. Adjust cooking times as needed for different meats. This blog post covered all the details for making a tasty dish. We explored fresh ingredients, important cooking steps, and helpful tips for the best results. I shared how to store leftovers and answered common questions, like making it dairy-free and using different meats. With these insights, you can enjoy a delicious meal tailored to your taste. Remember, cooking is fun! Try new flavors and have a great time in the kitchen.$

Creamy Low Carb Chicken Spinach Mushroom Bake

A delicious and creamy low-carb dish featuring chicken, spinach, and mushrooms.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

2 large chicken breasts, cubed
2 cups fresh spinach, roughly chopped
1 cup mushrooms, sliced (cremini or button)
1 cup cream cheese, softened
1 2 shredded mozzarella cheese
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.25 teaspoon black pepper
0.25 teaspoon red pepper flakes (optional, for heat)
2 tablespoons olive oil
to taste salt

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt, garlic powder, onion powder, and black pepper. Cook until the chicken is no longer pink, about 6-8 minutes.
Add the sliced mushrooms to the skillet with the chicken and cook for an additional 4-5 minutes until the mushrooms are tender.
Stir in the chopped spinach and cook until just wilted, about 2 minutes. Remove the skillet from heat.
In a separate bowl, mix the softened cream cheese and shredded mozzarella until well combined.
Fold the cheese mixture into the skillet with the chicken, mushrooms, and spinach. Ensure everything is evenly coated.
Transfer the mixture to a baking dish and spread it out evenly. Sprinkle additional mozzarella cheese on top if desired.
Bake in the preheated oven for 20-25 minutes or until the top is bubbly and lightly golden.
Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve hot in individual ramekins or on a large platter. Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese for added flavor and visual appeal.

Keyword bake, chicken, low carb, mushroom, spinach