A creamy, comforting casserole that’s packed with protein and veggies! This easy oven dish is keto-friendly, gluten-free, and full of flavor—perfect for meal prep or a cozy weeknight dinner.

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Why You’ll Love This Recipe

✅ Under 5g net carbs per serving – Ideal for low-carb/keto diets
✅ One-pan wonder – Minimal cleanup
✅ Rich & creamy – Without heavy carbs
✅ Meal-prep friendly – Tastes even better as leftovers

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Ingredients (Serves 4)

Main Ingredients:

• 1.5 lbs (700g) boneless chicken thighs (or breasts), cubed
• 8 oz (225g) cremini mushrooms, sliced
• 3 cups fresh spinach
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil

Creamy Sauce:

• 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
• ½ cup (120ml) chicken broth
• 1 tsp Dijon mustard
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ cup (50g) grated Parmesan
• Salt & pepper to taste

Topping (Optional):

• ½ cup shredded mozzarella
• Fresh parsley

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Step-by-Step Instructions

1. Prep & Sear

• Preheat oven to 375°F (190°C)
• In an oven-safe skillet, heat oil and brown chicken (3-4 mins per side). Remove and set aside.

2. Sauté Veggies

• In the same pan, cook onion and mushrooms until soft (~5 mins).
• Add garlic and spinach, cooking until wilted.

3. Make the Sauce

• Pour in cream, broth, mustard, and spices. Simmer 2-3 mins.
• Stir in Parmesan until slightly thickened.

4. Bake

• Return chicken to the skillet. Top with mozzarella (if using).
• Bake 20-25 mins until bubbly and golden.

5. Garnish & Serve

• Sprinkle with fresh parsley.

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  Dietary Adjustments

  🌱 Dairy-free? Use coconut cream + nutritional yeast instead of cheese.
  🍗 Extra protein? Add cooked bacon or sausage.

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  Serving Ideas

  🍝 Over zucchini noodles – For a “pasta” feel
  🥗 With a crisp salad – For freshness
  🥑 With avocado – Adds healthy fats

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  Storage Tips

  ❄️ Fridge: Keeps for 3 days
  🔥 Reheat: In oven at 350°F (175°C) for 10-15 mins