Low Carb Chicken Casserole (Print)
Tender chicken baked with sun-dried tomatoes, spinach, and a rich creamy sauce with melted cheese.
# Ingredient List:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1 cup baby spinach, roughly chopped
03 - ½ cup sun-dried tomatoes, drained and sliced
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 cup heavy cream
06 - ½ cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
→ Seasonings
08 - 1 teaspoon Italian seasoning
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh basil, chopped (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Season chicken breasts with salt, pepper, and Italian seasoning. Arrange in a single layer in the prepared dish.
03 - In a medium bowl, whisk together heavy cream, Parmesan, garlic, and red pepper flakes. Pour mixture evenly over the chicken.
04 - Sprinkle sun-dried tomatoes and spinach around the chicken. Top with shredded mozzarella.
05 - Bake for 25-30 minutes, or until chicken is cooked through and cheese is golden and bubbly.
06 - Let rest for 5 minutes, garnish with fresh basil, and serve hot.
# Expert Suggestions:
01 -
- The creamy sauce comes together in seconds but tastes like it simmered all afternoon
- Everything bakes in one dish so cleanup is practically nonexistent
- Sun dried tomatoes add this burst of sweet intensity that balances the rich cream perfectly
02 -
- Searing the chicken first adds incredible flavor but I skip it on weeknights and it still tastes amazing
- The sauce will look thin going in but it thickens beautifully as it bakes so do not panic
- Sun dried tomatoes packed in oil work best but drain them well or your sauce might separate
03 -
- Pound your chicken breasts to an even thickness so they finish cooking at the same time
- Use freshly grated Parmesan instead of the stuff in the shaker can for way better melting