Creamy, cheesy, and packed with protein — this dish is the ultimate weeknight winner! 😍
Tender chicken breasts baked with sautéed mushrooms, spinach, mozzarella, and Parmesan, all smothered in a rich keto cream sauce.
Servings: 4 | WW Points: ~6 points per serving | Net Carbs: 4g
Ingredients Highlights:
- 4 thin chicken breasts
- 2 cups fresh spinach
- 1 cup mushrooms
- 1 cup mozzarella + ¼ cup Parmesan
- 1 cup heavy cream + ½ cup chicken broth
- Garlic, olive oil & Italian seasoning
Instructions (Quick Version):
- Preheat oven to 375°F. Season chicken & sear 3 min per side.
- Sauté garlic & mushrooms 4 min, add spinach 2 min.
- Pour in cream & broth, simmer 4 min. Add chicken back, coat with sauce.
- Transfer to baking dish, sprinkle cheeses, bake 25 min until golden.
Serving Suggestions:
- With roasted asparagus or zucchini noodles 🍴
- Or cauliflower rice for extra low-carb goodness
- Garnish with parsley or basil for a fresh touch 🌿
💡 Tips:
- Pound chicken for even cooking
- Don’t overcook — keep it juicy!
- Swap heavy cream for coconut cream to make it dairy-free
- Use chicken thighs or zucchini instead of mushrooms if you like
Storage:
- Fridge: 4 days
- Freezer: 3 months
