⏱ Time
- Prep: 15 minutes
- Bake: 25–30 minutes
- Total: ~45 minutes
🍽 Servings
4 servings
🛒 Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 3 cups fresh spinach (or 1½ cups frozen, squeezed dry)
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Preheat
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
2️⃣ Sear the chicken (optional but recommended)
Season chicken with salt, pepper, paprika, and Italian seasoning.
Heat olive oil in a skillet over medium-high heat and sear chicken 2–3 minutes per side until lightly golden (not fully cooked). Set aside.
3️⃣ Cook vegetables
In the same skillet:
- Sauté mushrooms 5–6 minutes until softened.
- Add garlic and cook 30 seconds.
- Stir in spinach and cook until wilted. Remove from heat.
4️⃣ Make the creamy sauce
In a bowl, mix:
- Cream cheese
- Sour cream
- Heavy cream
- Half of the mozzarella
- Parmesan
Stir in the cooked mushroom-spinach mixture.
5️⃣ Assemble
Place chicken in baking dish.
Spread creamy spinach-mushroom mixture evenly over the top.
Sprinkle remaining mozzarella over everything.
6️⃣ Bake
Bake 25–30 minutes, until chicken reaches 165°F (74°C) internally and cheese is bubbly and lightly golden.
7️⃣ Rest & Serve
Let rest 5 minutes before serving.
📊 Approximate Macros (Per Serving)
- Calories: ~480
- Fat: 35g
- Protein: 38g
- Net Carbs: ~5g
🥦 Serving Ideas (Low-Carb)
- Cauliflower rice
- Zucchini noodles
- Roasted broccoli
- Simple side salad
🧊 Meal Prep Tips
- Stores in fridge up to 4 days.
- Freezes well (up to 2 months).
- Reheat covered in oven at 325°F to keep it creamy.
If you’d like, I can also provide:
- A dairy-free version
- A lighter version (lower fat)
- An air fryer adaptation
- Or a one-pan skillet-only version 😊
