Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 10 oz fresh spinach, roughly chopped
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
- Step 2: In a large bowl, toss the chicken cubes with 1 tablespoon of olive oil, thyme, salt, and pepper.
- Step 3: Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the mushrooms and garlic and cook for another 3-5 minutes, until mushrooms are tender.
- Step 4: Add the cooked onion and mushroom mixture to the baking dish. Spread evenly. Top with the seasoned chicken cubes.
- Step 5: Pour the chicken broth and heavy cream over the chicken and vegetables. Stir gently to combine.
- Step 6: Bake for 25-30 minutes, or until the chicken is cooked through and the liquid has slightly reduced. Stir in the spinach during the last 5 minutes of baking, allowing it to wilt. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven, adding a splash of broth if needed to prevent dryness.
- Serve this hearty dish alongside a side of roasted asparagus or a simple green salad for a complete and balanced low-carb meal.
- For extra flavor, marinate the chicken in a mixture of olive oil, thyme, and garlic for at least 30 minutes before cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American