Chicken, Spinach, and Mushroom Low-Carb Oven Dish: A Hearty, Healthy Meal

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Cook the Chicken:

Season the chicken breasts with salt, pepper, thyme, and basil. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until they are golden brown. They don’t need to be fully cooked at this stage, as they will finish cooking in the oven. Remove the chicken and set it aside.
Sauté the Vegetables:

In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic for 1 minute, then add the sliced mushrooms. Cook for about 5 minutes until the mushrooms release their moisture and begin to brown. Add the chopped spinach and cook for another 2-3 minutes until the spinach is wilted. Season with salt and pepper.
Prepare the Sauce:

Add the heavy cream to the skillet and bring it to a simmer. Let it cook for 2-3 minutes until the sauce thickens slightly. Stir in the mozzarella and Parmesan cheese, allowing them to melt into the sauce. Taste and adjust seasoning with salt and pepper.
Assemble the Dish:

Place the seared chicken breasts in the prepared baking dish. Pour the creamy spinach and mushroom mixture over the top of the chicken, ensuring it’s evenly covered.
Bake:

Bake the dish in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling and golden.
Serve:

Garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately.
Serving and Storage Tips: