Perfectly combining juicy chicken, creamy spinach, and earthy mushrooms, this dish is a fantastic addition to your collection of keto chicken recipes. Ideal for low-carb diets, this one-pan meal is not just easy to prepare but also satisfying and flavorful.
Preheat your oven to 375°F (190°C). In a shallow dish, mix the Parmesan cheese, garlic powder, onion powder, salt, and pepper. Coat each chicken breast with the mixture, pressing down firmly to ensure an even crust is formed.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 4-5 minutes on each side, or until they are golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds. Then add the sliced mushrooms and cook for 3-4 minutes until tender.
Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Next, pour in the chicken broth and heavy cream, stirring well to combine. Season with nutmeg, salt, and pepper. Allow the sauce to simmer for about 5 minutes.
Return the chicken breasts to the skillet, spooning the creamy spinach and mushroom sauce over them. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
Remove the skillet from the oven and let it rest for a few minutes before serving.
