Description
A rich and creamy keto dish featuring tender chicken, earthy mushrooms, and fresh spinach, all enveloped in a luscious sauce.
Ingredients
Scale
- 4 Boneless, Skinless Chicken Breasts (approximately 1.3 lbs)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 2 tablespoons Olive Oil
- 8 ounces Cremini or White Mushrooms, sliced
- 3 cups Fresh Spinach
- 3 cloves Garlic, minced
- 1 cup Heavy Cream
- 2 ounces Cream Cheese, softened
- 1/3 cup Grated Parmesan Cheese
- 1/4 teaspoon Ground Nutmeg (optional)
- 1/4 teaspoon Red Pepper Flakes (optional)
- Fresh Parsley, chopped (optional)
Instructions
- Start by patting the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Carefully place the chicken breasts in the heated skillet, cooking for about 5-6 minutes per side.
- Transfer the chicken to a plate and cover loosely with foil to keep it warm.
- Toss in the sliced mushrooms and sauté for about 4-5 minutes until they soften.
- Add the minced garlic, stirring for about 30 seconds until fragrant.
- Pour in the heavy cream, cream cheese, and Parmesan. Stir until the cream cheese melts.
- Sprinkle in nutmeg and red pepper flakes, simmering for about 2-3 minutes.
- Fold in the fresh spinach, mixing until it wilts.
- Return the chicken to the skillet, spooning the sauce over the top.
- Garnish with freshly chopped parsley if desired, then serve hot.
Notes
For a dairy-free option, substitute coconut cream and nutritional yeast. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 600mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg