Creamy Mushroom Spinach Chicken
Low carb • Sugar-free creamy mushroom spinach chicken — 25 minutes, four plates
This is creamy mushroom spinach chicken, not a flour-thickened skillet. Seared chicken sits in a cream sauce with spinach and sliced mushrooms, finished with melted cheese and a rosemary sprig, like the photo. Twenty-five minutes. No sugar, no wheat flour.
Four plates. Sear the chicken first so the crust stays golden.
Why you'll love this chicken
- 42g protein per plate — chicken breast
- 5g net carbs — cream and mushrooms, not flour
- About 25 minutes, one skillet
- Golden crust, melted cheese, spinach, mushrooms, rosemary, like the photo
- No boxed mix, no sugar
- The sauce coats the plate if you do not boil it
Health notes
- Protein: Chicken breast carries the plate.
- Lower carb than creamy pasta: No flour thickener. Close to keto at 5g net.
- Four plates: Macros are per chicken breast with sauce.
- Flour, milk, or sweet sauce will jump the carbs. Keep the cream measured.
Key element — sear, then sauce
A pale breast skipped the sear. Brown the chicken, build the mushroom cream sauce, then melt cheese on top so the plate looks like the photo.
Diabetic-Friendly
Creamy Mushroom Spinach Chicken
- Prep8 min
- Cook17 min
- Total25 min
- Servings4 servings
- Calories480 kcal
Ingredients
Instructions
- Season. Pat the chicken dry. Season with salt, pepper, garlic powder, and Italian seasoning.
- Sear. Heat oil in a skillet. Sear 5 to 6 minutes per side until golden. Set aside.
- Mushrooms. Add butter, mushrooms, and garlic. Cook 4 minutes until browned.
- Sauce. Stir in cream, broth, and parmesan. Fold in spinach until it wilts. Do not boil.
- Finish. Nestle the chicken in the sauce. Top with mozzarella and cover 2 minutes until it melts. Add rosemary, like the photo. One breast is one serving.
Notes & Tips
- Dry chicken browns. Wet chicken steams.
- Do not boil the cream or the sauce splits.
- Spinach wilts in under a minute. Add it last.
- Cover only long enough to melt the cheese.
- A rosemary sprig matches the plate in the photo.
Variations & serving ideas
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups fresh spinach
- 3/4 cup heavy cream
- 1/4 cup chicken broth
- 2 Tbsp grated parmesan
- 1 Tbsp butter
- Salt and pepper, to taste
- Thighs: Same seasoning. Cook 2 minutes longer.
- Baby kale: Swap for spinach.
- Flour or sweet sauce: Skip them. That is how carbs jump.
- Garlic: Add one extra clove to the mushrooms.
- Bacon: Stir in 2 Tbsp cooked bacon bits. Recheck sodium.
- Thighs: Use boneless thighs and cook 2 minutes longer.
- No cheese: Skip the mozzarella. The cream sauce still coats the plate.
Storage
- Refrigerator: Up to 3 days (Covered)
- Freezer: Up to 1 month (Sauce may thin)
- Reheat: Skillet, low (Add a splash of broth)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 480 kcal |
| Total fat | 30 g |
| Sodium | 720 mg |
| Total carbohydrate | 7 g |
| Fibre | 2 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this chicken keto-friendly?
Yes. About 5g net per plate with cream, mushrooms, and spinach.
Why did the sauce split?
The cream boiled. Keep the heat low after it goes in.
Can I thicken it with flour?
Flour adds carbs. Parmesan and a short simmer keep each plate at about 5g net.
Why sear before the sauce?
The crust stays golden. A pale breast does not match the photo.
Can I use frozen spinach?
Yes. Thaw and squeeze it dry so the sauce does not thin.
How do I store leftovers?
Fridge up to 3 days. Reheat on low with a splash of broth.
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