Description
A comforting and creamy low carb dish filled with chicken thighs, spinach, and mushrooms, perfect for fall feasts.
Ingredients
- 4 boneless, skinless chicken thighs
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (cremini or button mushrooms work well)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Optional: Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the olive oil and minced garlic in a large oven-safe skillet over medium heat.
- Add the sliced mushrooms and cook until tender and golden brown.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Prepare the chicken thighs by seasoning with salt, pepper, and Italian seasoning. Nestle them into the skillet.
- Whisk together the heavy cream and grated Parmesan cheese in a separate bowl, then pour over the chicken and vegetables.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven and let cool for a few minutes, then garnish with fresh parsley and serve.
Notes
For a thicker sauce, stir in cream cheese. Chicken breasts can be used but adjust cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American