Ingredients
- Chicken breasts, boneless and skinless: 2 large (about 1.5 lbs)
- Fresh spinach: 5 ounces
- Mushrooms, sliced: 8 ounces
- Heavy cream: 1/2 cup
- Cream cheese: 4 ounces, softened
- Garlic, minced: 2 cloves
- Olive oil: 1 tablespoon
- Salt and pepper: to taste
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat.
- Step 4: In a bowl, combine the heavy cream and softened cream cheese. Stir until smooth. Season with salt and pepper.
- Step 5: Place the chicken breasts in the prepared baking dish. Season with salt and pepper. Spoon the spinach and mushroom mixture over the chicken breasts.
- Step 6: Pour the cream cheese mixture evenly over the spinach and mushrooms. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the sauce is bubbly and lightly browned.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions gently in the microwave, stirring occasionally to maintain the creamy texture.
- Serve this dish with a side of cauliflower rice or zucchini noodles for a complete low-carb meal.
- For extra flavor, try browning the chicken breasts in the skillet before adding the spinach and mushroom mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American