Description
A cozy, creamy casserole that combines tender chicken, garlicky mushrooms, and a rich, cheesy sauce without the carbs — perfect for weeknights or a simple dinner with friends.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning
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Instructions
- 1. Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- 2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and sliced mushrooms, sauté for 5–7 minutes, then season with salt and pepper.
- 3. Add fresh spinach to the skillet and cook until wilted for 1–2 minutes. Remove from heat.
- 4. Place chicken breasts in the prepared baking dish and season with salt, pepper, and dried thyme or Italian seasoning.
- 5. In a bowl, whisk together heavy cream, shredded cheese, salt, pepper, and thyme. Adjust seasoning to taste.
- 6. Spread the garlic-mushroom-spinach mixture over the chicken, then pour the cream-and-cheese mixture over the top.
- 7. Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is bubbly. Broil for 1–2 minutes if a browned top is desired.
- 8. Let the casserole rest for 5 minutes before serving.