Keto Chicken Spinach & Mushroom

Why You’ll Love This Recipe

I love this recipe because it’s satisfying, ultra-creamy, and naturally keto without feeling heavy or complicated. The chicken cooks quickly, the sauce is flavorful and rich thanks to the cream and cheeses, and the vegetables add both nutrition and texture. I also appreciate that this dish stores well, making it ideal for meal prep or make-ahead dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 chicken breasts

• 2 cups spinach

• 1 cup mushrooms

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1 cup mozzarella cheese

• 1/4 cup Parmesan cheese

• 3 garlic cloves

• 2 tablespoons olive oil

• 1 tsp dried Italian seasoning

• 1/2 tsp paprika

• Salt and pepper

Directions

1. I begin by heating the oven to 375°F (190°C).

2. I season the chicken fillets with salt, pepper, paprika, and Italian seasoning.

3. In a skillet over medium heat, I add olive oil and sear the chicken for about 3 minutes per side, then transfer the chicken to a plate.

4. Using the same skillet, I sauté the garlic and mushrooms for about 4 minutes.

5. I add the spinach and cook for another 2 minutes until it wilts.

6. I pour in the heavy cream and chicken broth, letting the mixture simmer for about 4 minutes.

7. I return the chicken to the skillet and spoon some of the creamy sauce over the top.

8. I transfer everything to a baking dish, sprinkle mozzarella and Parmesan cheese on top, and bake for 25 minutes or until bubbly and cooked through.

Servings and timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Approximate Calories: 365 kcal per serving

Variations

• I replace mushrooms with zucchini when I want a lighter flavor.

• I use chicken thighs instead of breasts for extra juiciness.

• I add red pepper flakes for a little heat.

• I use a blend of mozzarella, provolone, and Parmesan for a deeper cheesy flavor.

• I mix in sun-dried tomatoes for a tangy twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. For long-term storage, I freeze the dish in a sealed container for up to 3 months. To reheat, I warm it in the oven or microwave until hot, adding a splash of cream if the sauce thickens too much.

FAQs

Can I make this dish with chicken thighs?

Yes, I often use chicken thighs for a richer taste. I adjust the cooking time slightly since thighs take a bit longer to cook.

Can I prepare this dish ahead of time?

Yes, I assemble it in advance and bake it later, or I store leftovers for easy meal prep.

What can I use instead of heavy cream?

I use coconut cream as a dairy-free keto alternative, and it still produces a rich sauce.

What can I substitute for mushrooms?

I like replacing mushrooms with zucchini or extra spinach.

How do I keep the chicken from drying out?

I avoid overcooking and sear the chicken just until golden, then finish it in the sauce so it stays juicy.

Conclusion

I find this keto chicken spinach and mushroom dish to be the perfect combination of creamy, comforting, and nutritious. It’s simple to prepare, full of flavor, and ideal for weeknight dinners or meal prepping. Whether I serve it with cauliflower rice or enjoy it as a standalone dish, it always turns out satisfying and delicious.