Here’s a low-carb, oven-baked Chicken Spinach & Mushroom dish—simple, filling, and keto-friendly.
Ingredients (3–4 servings)
- 4 boneless, skinless chicken breasts or thighs
- 8–10 oz mushrooms, sliced (cremini or button)
- 4–5 cups fresh spinach
- 3 cloves garlic, minced
- 2 tbsp olive oil or butter
- ½ tsp paprika
- ½ tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- ½ cup chicken broth or heavy cream (both are low-carb)
- ¼ cup grated Parmesan or mozzarella (optional)
Instructions
- Preheat oven
Set oven to 375°F (190°C). - Season chicken
Season chicken with salt, pepper, paprika, and thyme. - Assemble
Lightly grease a baking dish.
Spread mushrooms and garlic evenly in the dish.
Place chicken on top.
Pour broth or cream around (not over) the chicken. - Bake
Cover loosely with foil and bake for 25 minutes. - Add spinach
Remove foil, scatter spinach over the top (it will look like a lot).
Sprinkle with cheese if using.
Return to oven uncovered and bake 10–15 minutes, until chicken reaches 165°F (74°C) and spinach is wilted. - Serve
Spoon the mushrooms and juices over the chicken.
Low-Carb Tips
- Use thighs for extra juiciness and fat (great for keto)
- Add a splash of lemon juice or garlic butter at the end
- Serve with cauliflower rice, zucchini noodles, or eat as-is
If you want, I can adjust this for keto macros, make it dairy-free, or add extra flavor (cream-garlic or Tuscan style).
