Keto Chicken Spinach & Mushroom
A creamy, cheesy keto chicken spinach and mushroom skillet dish packed with protein and low in carbs—perfect for meal prep or weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet + Baking
- Cuisine: American
Ingredients
Main Ingredients
4 chicken breasts (thin fillets)
Salt and pepper, to taste
1 tsp dried Italian seasoning
½ tsp paprika
2 tbsp olive oil
3 garlic cloves, minced
1 cup mushrooms (cremini or white button), sliced
2 cups fresh spinach (or thawed and drained frozen spinach)
1 cup heavy cream
½ cup chicken broth
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Season Chicken: Season the chicken fillets on both sides with salt, pepper, paprika, and Italian seasoning.
Sear Chicken: Heat olive oil in a large skillet over medium heat. Sear the chicken for 3 minutes per side, then set aside.
Sauté Veggies: In the same skillet, sauté garlic and mushrooms for about 4 minutes until softened. Add spinach and cook for an additional 2 minutes.
Make Cream Sauce: Pour in the heavy cream and chicken broth. Simmer for 4 minutes, stirring occasionally.
Combine: Return the chicken to the skillet and spoon the sauce over each piece to coat well.
Bake: Transfer everything to a baking dish. Sprinkle mozzarella and Parmesan cheese over the top. Bake uncovered for 25 minutes, until the cheese is bubbly and slightly golden.
Serve: Garnish with fresh parsley or basil if desired.
Notes
Pound chicken fillets evenly for uniform cooking.
Use a meat thermometer to ensure internal temperature reaches 165°F.
Coconut cream can be substituted for heavy cream for a dairy-free version.
Zucchini or asparagus can replace mushrooms for variation.
Find it online: http://elladishes.com/keto-chicken-spinach-mushroom/
