Low-Carb Chicken with Spinach and Mushrooms

I know--it's been over two years since I posted here. If you read my other blog, you may have some inkling why. But hey, that's not the point of this post. I dropped in to share a recipe, not rehash the last two years of my life. So here you go: my husband found this one in a friend's feed on Facebook, and we tried it tonight. It was a hit! I am sharing the original recipe plus the modifications I made.

Yummy Low-Carb Chicken

6 thin-sliced chicken breasts
1 container of green onion cream cheese
1/4 cup olive oil
1/2 cup chicken broth
1 large package of sliced mushrooms
1 small bag fresh baby spinach
Sprinkle of Weber Herb and Garlic Seasoning
Sprinkle of pepper
8 oz shredded mozzarella cheese

In a 9x13 pan lay out chicken in single layer, top with spinach and mushrooms. Then sprinkle the seasonings over the top. Soften cream cheese and whisk in olive oil and chicken broth. Pour over mixture. Lay piece of foil over the top but do not seal. Bake at 375 for 20 minutes; remove foil and bake uncovered for another 20-25 minutes; then sprinkle cheese on top and bake uncovered for another 10 minutes or until starting to brown. Let cool for 10 minutes and serve.

Here are my modifications: I did not have green onion cream cheese so used plain. Then I chopped up about half an onion and sprinkled that on top of the mushrooms and spinach. I used 9, not 6, scallopini cut chicken breasts. I did not have Weber seasoning so improvised that with some garlic powder and some poultry seasoning. When I tasted the sauce it was a little too heavy on the olive oil flavor, so I added some sour cream to the mixture, which also helped extend it to cover the additional chicken breasts.  I'm not sure what a "large" package of mushrooms and a "small" bag of spinach equal, so I just covered the chicken with a layer of each, and after the pan came out of the oven I wished I had piled on even more because of how much the spinach, especially, cooks down.

 Recipe and photo credit: Anna Marie.