Chicken Spinach and Mushroom Low Carb Oven Dish

Ingredients:

6 thin-sliced chicken breasts
1 small bag fresh baby spinach
1 large package sliced mushrooms
1 container green onion cream cheese (about 8 oz)
8 oz shredded mozzarella cheese
1/4 cup olive oil
1/2 cup chicken broth
1 dash pepper (to taste)
1 dash Herb & Garlic seasoning (or Italian seasoning)

Directions:

Preheat your oven to 375°F (190°C).

Lightly season chicken breasts with pepper and herb & garlic seasoning.

Heat a skillet with olive oil over medium-high heat.

Sear chicken breasts for about 2–3 minutes per side until lightly golden (they don’t need to be fully cooked yet). Remove and set aside.

In the same skillet, sauté mushrooms until browned and tender (about 5–7 minutes).

Add spinach and cook until just wilted. Remove from heat.

In a small saucepan, combine the green onion cream cheese and chicken broth.

Heat gently and stir until smooth and creamy.

Lightly grease a 9×13 baking dish.

Spread the spinach and mushroom mixture evenly across the bottom.

Place seared chicken breasts on top.

Pour the cream cheese mixture evenly over the chicken.

Sprinkle shredded mozzarella cheese generously over the top.

Place dish in the preheated oven and bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and cheese is golden and bubbly.

Let it rest for 5 minutes before serving.

Perfect on its own for a low-carb meal, or with a side salad!