Go Back
Plated low carb chicken casserole with spinach

Plated low carb chicken casserole with spinach

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breasts boneless, skinless
  • 8 oz Cremini Mushrooms sliced
  • 6 cups Fresh Baby Spinach
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • Salt and Pepper to taste
  • 1/4 cup Feta Cheese optional garnish

Method
 

  1. Preheat: Set oven to 400°F (200°C).
  2. Season: Pat chicken dry. Rub with 1 tbsp olive oil and the dried herbs, salt, and pepper.
  3. Sauté: In a large oven-safe skillet, sauté mushrooms in 1 tbsp olive oil until browned. Add garlic and spinach; cook until spinach wilts.
  4. Assemble: Move vegetables to the side (or bottom of a baking dish). Place chicken on top. Drizzle with remaining olive oil.
  5. Bake: Bake for 20–25 minutes until chicken is cooked through (165°F).
  6. Serve: Garnish with feta and serve immediately.

Notes

  • Dry the Protein: Always pat chicken dry with paper towels before seasoning; this ensures the herbs stick and prevents the meat from steaming rather than roasting.
  • Deglaze the Pan: After sautéing mushrooms, add a splash of lemon juice or dry white wine to scrape up the "fond" (brown bits) for an instant flavor boost.
  • Spinach Management: Fresh spinach is preferred. If using frozen, you must thaw and squeeze it dry in a kitchen towel to prevent a watery dish.
  • Don't Overcook: Remove chicken from the oven exactly at 165°F (74°C). It will continue to cook slightly while resting.
  • Resting Period: Let the dish sit for 5 minutes before slicing the chicken. This allows the juices to redistribute, keeping the meat succulent.
  • Dairy-Free Swap: Omit the feta and top with toasted pine nuts for a similar salty, textured finish without the lactose.