Creamy Low Carb Chicken

The name alone made my skeptical husband actually text me from work asking what smelled so good when he walked through the door. That first bite, with the tangy sun-dried tomatoes cutting through all that creamy goodness, stopped our conversation cold.

I made this for my book club last winter on a particularly dreary Tuesday, and three people immediately asked for the recipe before dessert was even served. Theres something about bubbling cheese and comfort food that makes people lean in closer.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same rate
• 1 cup baby spinach: Fresh wilts beautifully into the sauce without getting mushy like frozen
• ½ cup sun-dried tomatoes: The oil-packed ones have better flavor than dry versions
• 2 cloves garlic: Fresh minced makes all the difference in the cream sauce
• 1 cup heavy cream: This creates the luxurious velvety texture that makes the dish special
• ½ cup grated Parmesan cheese: Adds that salty umami depth that ties everything together
• 1 cup shredded mozzarella cheese: Creates that irresistible golden crust on top
• 1 teaspoon Italian seasoning: Use a blend with plenty of oregano and basil
• ½ teaspoon crushed red pepper flakes: Just enough warmth to cut through the cream
• ½ teaspoon salt and ¼ teaspoon black pepper: Season generously since the sauce needs proper balance
• 2 tablespoons fresh basil: The bright finish that makes everything taste fresh

Instructions

Get your oven ready:

Preheat to 400°F and give a 9x13 baking dish a quick coating of oil or cooking spray

Season the chicken:

Rub each breast with salt, pepper, and Italian seasoning then lay them in a single layer without overcrowding

Make the creamy sauce:

Whisk together the heavy cream, Parmesan, garlic, and red pepper flakes until completely smooth

Assemble everything:

Pour that luscious cream mixture over the chicken then scatter the sun-dried tomatoes and spinach around the pieces

Add the cheesy topping:

Sprinkle the mozzarella evenly across the entire dish so every bite gets that golden crust

Bake until bubbly:

Let it go for 25 to 30 minutes until the chicken is cooked through and the cheese is turning golden brown

Give it a rest:

Wait five minutes before serving so the sauce has time to thicken slightly then top with fresh basil

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My sister now makes this every Sunday for meal prep and says it saves her entire week. Something about having dinner already made waiting in the fridge feels like a hug after a long day.

Making It Your Own

Kale works beautifully if spinach feels too delicate or you want something with more bite. Provolone gives the dish a sharper more sophisticated flavor profile than mozzarella.

Perfect Pairings

Cauliflower rice soaks up that incredible sauce without adding extra carbs. A crisp green salad with bright vinaigrette cuts through all the richness perfectly.

Storage And Reheating

This keeps beautifully for four days in the fridge and actually tastes even better on day two. Reheat covered at 350°F until warm throughout and bubbly again.

• Portion into individual containers before refrigerating for easy grab and go lunches
• Add a splash of cream when reheating if the sauce seems too thick
• The freezer works for up to three months if you wrap it tightly

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Now you understand why this recipe has its romantic reputation and a permanent spot in my weekly rotation.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the casserole in advance and refrigerate it for up to 24 hours before baking to save time.

→ What substitutions can I make for spinach?

Kale or Swiss chard work well as alternatives, providing a similar texture and nutrient profile.

→ Is it necessary to use both Parmesan and mozzarella cheese?

Parmesan adds a sharp flavor, while mozzarella delivers creaminess. You can substitute provolone or use one cheese based on preference.

→ How can I increase the dish’s spiciness?

Adjust the amount of crushed red pepper flakes to add more heat according to your taste.

→ What sides pair well with this chicken bake?

Cauliflower rice or a fresh side salad complement the dish nicely, keeping it low in carbohydrates.