Ingredients
- Chicken breasts (boneless, skinless) – 2 large
- Fresh spinach – 5 ounces
- Mushrooms (sliced) – 8 ounces
- Heavy cream – 1/2 cup
- Parmesan cheese (grated) – 1/4 cup
- Garlic (minced) – 2 cloves
- Olive oil – 2 tablespoons
- 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 skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add sliced mushrooms and cook until softened, about 5-7 minutes.
- Step 3: Stir in fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Step 4: Place chicken breasts in the prepared baking dish. Season with salt and pepper.
- Step 5: Spoon the spinach and mushroom mixture over the chicken breasts. Pour heavy cream over the mixture and sprinkle with parmesan cheese.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and cheese is melted and golden brown. Let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions gently in the microwave, covered, to prevent the chicken from drying out.
- Serve this dish with a side of cauliflower rice or zucchini noodles to keep it low-carb.
- For extra flavor, try browning the chicken breasts in the skillet before baking to get a nice sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American