Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream or coconut milk for dairy-free options
- 2 tablespoons cream cheese
- 1 cup cooked spinach or kale
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
- Additional low-carb vegetables like broccoli or cauliflower (optional)
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt, pepper, and paprika. Sear in a skillet until golden, about 3-4 minutes per side. Set aside.
- In the same skillet, cook minced garlic until fragrant. Stir in cream cheese, heavy cream, and shredded cheese until melted and smooth. Mix in cooked spinach or kale.
- Place seared chicken breasts into a baking dish. Pour the cheesy sauce over the chicken, adding vegetables if desired.
- Bake uncovered for 20-25 minutes, until chicken is cooked through and cheese bubbles. Garnish with parsley before serving.
Notes
- You can substitute coconut milk or almond milk in place of heavy cream for dairy-free options.
- Feel free to add more low-carb vegetables like broccoli or cauliflower for variety.
- This casserole pairs well with steamed vegetables or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Keto, Low Carb
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg