Why You’ll Love This Recipe
Incredible Cheesy Garlic Sauce: A rich blend of heavy cream, cream cheese, mozzarella, and parmesan creates an ultra-velvety, decadent sauce.
Low-Carb & High-Protein: Packed with lean chicken breasts and nutrient-dense spinach and mushrooms, making it deeply satisfying without the carbs.
Easy One-Pan Casserole: Sear your chicken and aromatics, assemble right in your baking dish, and let the oven work its magic!
Essential Kitchen Equipment
9×13-Inch Baking Dish: Perfect for holding the chicken cutlets and rich sauce without overflowing.
Large Skillet or Cast Iron Pan: For searing the chicken and building the creamy garlic sauce.
Ingredients
Chicken & Seasoning:
2 lbs Boneless, skinless chicken breasts
1 tbsp Olive oil
1 tsp Salt
1/2 tsp Black pepper
1 tsp Garlic powder
1 tsp Paprika
Veggies & Aromatics:
2 cups Fresh spinach, chopped
2 cups Mushrooms, sliced
1 small Onion, diced (optional)
3 cloves Garlic, minced
Creamy Garlic Sauce & Cheese:
1 cup Heavy cream (light or standard)
1/2 cup Low-sodium chicken broth
4 oz Light cream cheese, softened
1 tsp Italian seasoning
1 cup Shredded low-fat mozzarella cheese
1/2 cup Grated parmesan cheese
Step-by-Step Instructions
1. Prep Oven & Season Chicken: Preheat your oven to 375°F (190°C). Season both sides of the boneless, skinless chicken breasts with salt, black pepper, garlic powder, and paprika.
2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3 to 4 minutes per side until golden brown on the outside (they will finish cooking in the oven). Transfer the chicken to your 9×13-inch baking dish.
3. Sauté Mushrooms & Aromatics: In the same skillet, add the sliced mushrooms and optional diced onion. Sauté for 4 to 5 minutes until tender and browned. Add the minced garlic and chopped spinach, cooking for 1 to 2 minutes until the spinach is wilted. Scatter the vegetable mixture over and around the chicken in the baking dish.
4. Make the Creamy Garlic Sauce: In a saucepan over medium heat, whisk together the heavy cream, chicken broth, softened cream cheese, and Italian seasoning. Whisk continuously until the cream cheese melts completely and the sauce is smooth and simmering. Stir in the grated parmesan cheese until melted.
5. Pour & Top: Pour the warm garlic-parmesan sauce evenly over the chicken and vegetables in the baking dish. Sprinkle the shredded mozzarella cheese generously all over the top.
6. Bake to Golden Perfection: Bake uncovered at 375°F (190°C) for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the cheese on top is bubbling and golden-brown.
7. Rest & Serve: Let rest for 5 minutes before serving hot, spooning the rich garlic cream sauce from the pan right over the top!
Chef’s Tips
Broil at the End: If you want an extra-crispy, golden cheese crust, switch your oven to broil for the final 2 minutes of baking—just keep a close eye so it doesn’t burn!
Cutlets for Even Cooking: If your chicken breasts are very thick, slice them horizontally into thin cutlets so they bake evenly and soak up maximum sauce flavor.
Nutritional Breakdown (Per Serving / Yields 6 Servings)
Servings: 6 servings
Calories: ~410 kcal
Protein: 38g
Net Carbs: 6g
Fat: 25g
Frequently Asked Questions (FAQ)
Can I use pre-cooked shredded chicken for this recipe?
Yes! If you are short on time, you can use 3 to 4 cups of shredded rotisserie chicken tossed directly into the sauce and vegetables for an even faster casserole dinne