A creamy, cheesy, protein-packed chicken bake made with tender chicken breasts, sautéed mushrooms, fresh spinach, garlic, and a rich cream sauce.
Low-carb, keto-friendly, and unbelievably delicious — the kind of recipe that tastes like restaurant food but takes almost no effort.
🧾 Ingredients
For the chicken:
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3–4 chicken breasts
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1 tsp paprika
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1 tsp Italian seasoning
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1/2 tsp garlic powder
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Salt & pepper to taste
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1 tbsp olive oil
For the creamy topping:
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1 tbsp butter
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8 oz (2 cups) mushrooms, sliced
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2 cups fresh spinach
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3 garlic cloves, minced
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1/2 cup cream cheese (softened)
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1/2 cup heavy cream
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1/4 cup grated Parmesan
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1 cup shredded mozzarella
👩🍳 Instructions
1️⃣ Prep the Chicken
Season chicken breasts with paprika, Italian seasoning, garlic powder, salt & pepper.
Place in a greased baking dish.
2️⃣ Sauté the Mushrooms & Spinach
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Heat butter in a pan.
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Add mushrooms and cook until golden.
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Add garlic and sauté 30 seconds.
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Add spinach and cook until wilted.
Set aside.
3️⃣ Make the Creamy Mixture
In a bowl, mix:
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Cream cheese
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Heavy cream
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Parmesan
Stir until smooth.
4️⃣ Assemble
Spread the creamy mixture over the chicken.
Top with the sautéed mushroom-spinach mix.
Sprinkle mozzarella on top.
5️⃣ Bake
Bake at 400°F / 200°C for 25–30 minutes
(or until chicken is fully cooked and cheese is golden).
🍽 Serve With
✔ Steamed broccoli
✔ Cauliflower rice
✔ A simple green salad
✔ Zoodles (zucchini noodles)
❓ Q/A
Q: Can I use chicken thighs?
Yes — boneless thighs work perfectly and stay extra juicy.
Q: Substitute for heavy cream?
Use half-and-half, evaporated milk, or coconut cream for dairy-free.
Q: Can I add more veggies?
Yes — bell peppers, cherry tomatoes, or asparagus work great.
