Chicken Spinach and mushroom low carb oven dish
Cheesy Spinach Mushroom Chicken Bake is an all-time favorite of our low-carb chicken recipes. It is a super yummy and easy dinner recipe that is kid-friendly, yes even with the mushrooms.
Just don’t tell them it is good for them! Even though it is a healthy chicken recipe, you won’t believe how simple the ingredients are….Earlier this week, I was preparing a favorite salad recipe, Strawberry Spinach Salad with Grilled Chicken.
The salad portion was all prepped and had the chicken on the grill.
At the same time, I was also trying to get the kids in their swimsuits and sun-screened so we could hit the pool. I got everyone ready and we jumped in the van, completely forgetting about the chicken on the grill. We returned home 2 hours later.
Luckily, the grill ran out of gas or these charcoal chicken briquets would have ignited and I would have had another fire disaster on my hands.
After the grilled chicken disaster, everyone was a bit hesitant when I pulled more chicken out of the freezer the next day, but the result was a landmark recipe in the Jones household.
Oh my was this cheesy spinach and the mushroom chicken was delicious. My 13-year-old son turned up his nose when he saw it come out of the oven but immediately admitted how amazing it was once he tasted it.
This easy chicken recipe is on repeat at the Jones house from now on.
6 thin-sliced chicken breasts
1 container green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 Large package of sliced mushrooms
1 small bag of fresh baby spinach
1 dash Weber Herb and Garlic Seasoning
1 dash pepper
8 oz shredded mozzarella cheese
In a 9×13 pan, lay out the chicken in a single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top.
Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay a piece of foil over the top but do not seal.
Bake at 375°F for 20 minutes remove foil and bake uncovered for another 20-25 minutes, then sprinkle Motz Cheese on top and Bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.