Creamy Low Carb Chicken (Printable Version)
Tender chicken baked with spinach, sun-dried tomatoes, and creamy cheese for a flavorful low-carb dish.
# What You'll Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 cup baby spinach, roughly chopped
03 - ½ cup sun-dried tomatoes, drained and sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
→ Seasonings
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh basil, chopped (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and Italian seasoning. Place chicken in a single layer in the prepared baking dish.
03 - In a medium bowl, whisk together heavy cream, grated Parmesan, minced garlic, and crushed red pepper flakes until well combined.
04 - Pour the cream mixture evenly over the chicken breasts. Scatter sun-dried tomatoes and chopped spinach around and between the chicken pieces. Sprinkle shredded mozzarella cheese over the top.
05 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and cheese is melted and golden brown. Baste once halfway through cooking if desired.
06 - Remove from oven and let casserole rest for 5 minutes to allow sauces to settle. Garnish with fresh chopped basil if using. Serve hot directly from the baking dish.
# Expert Hints:
01 -
- The rich sauce feels indulgent but keeps you completely on track with low-carb goals
- Everything bakes in one dish so cleanup is literally five minutes
02 -
- Sear the chicken in a hot skillet for two minutes per side before baking for restaurant-quality flavor
- The sauce continues thickening as it rests so dont panic if it looks thin right out of the oven
03 -
- Pat the chicken completely dry before seasoning for better browning
- Use freshly grated Parmesan instead of the pre-grated stuff in a tub