Ingredients
Scale
- 1 pound Boneless, skinless chicken breasts (cut into bite-sized pieces)
- 8 ounces Cremini mushrooms (or baby bella/shiitake)
- 6 ounces Fresh baby spinach (or frozen, drained well)
- 2 cloves Garlic (minced)
- 1 cup Heavy cream (or half-and-half/evaporated milk)
- 1 cup Chicken broth (low-sodium recommended)
- 1/2 cup Parmesan cheese (shredded; blending mozzarella is optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Paprika (or red pepper flakes for heat)
- to taste Salt and pepper
Instructions
- Preheat the oven to 375°F (190°C). Pat chicken pieces dry and season lightly with salt, pepper, paprika, and half the Italian seasoning.
- Heat a skillet over medium-high heat with a splash of oil. Sear chicken in batches until golden, about 2–3 minutes per side. Transfer chicken to a plate.
- In the same skillet, add mushrooms and a pinch of salt. Sauté until they release moisture and brown, about 5–7 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds. Stir in baby spinach and cook until wilted.
- Pour in chicken broth and heavy cream, scraping browned bits from the pan. Bring to a gentle simmer and adjust seasoning.
- Return chicken to the skillet, nestling pieces into the sauce. Sprinkle Parmesan evenly over the top.
- Transfer to a baking dish if needed. Bake until the sauce is set at the edges and cheese is lightly golden, about 20–25 minutes.
- Remove from oven and let rest for five minutes before serving warm.
Notes
For lower fat, use half-and-half or evaporated milk. Swap chicken with firm tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low-Carb, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg