Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Chicken, Spinach & Mushroom Low-Carb Oven Dish
A delicious, healthy, and low-carb dish packed with flavour. Succulent chicken, vibrant spinach, and earthy mushrooms are baked in a creamy sauce and topped with melty mozzarella.
Ideal for a family meal or an easy weeknight dinner, this dish will leave you satisfied without feeling heavy.
Method
15m45m
- Preheat your oven to 200°C (180°C fan assisted).
- In a large pan, heat the olive oil over medium heat. Add the chicken cubes and cook until browned on all sides. Remove and set aside.
- In the same pan, add more oil if needed. Sauté the onions and garlic until traslucent.
- Add the mushrooms and continue cooking until they're tender.
- Add the spinach and cook until wilted.
- Mix in the heavy cream, chicken broth, Dijon mustard, Italian seasoning and paprika. Let simmer until it starts to thicken.
- Stir in the Parmesan cheese and season with salt and pepper.
- Add the cooked chicken back to the pan and mix well. Transfer everything into a baking dish.
- Top with shredded mozzarella and bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.
- Before serving, sprinkle with fresh parsley. Enjoy!
Ingredients
- 120ml Parmesan 50g grated
- Parsley Fresh
- 30ml Olive Oil
- 3ml Paprika
- 1 Onion diced small
- 720ml Spinach fresh
- 3 Garlic minced cloves
Notes
For a vegetarian alternative, replace the chicken with tofu or a plant-based protein.
For a gluten-free option, ensure that your chicken broth and Italian seasoning are certified gluten-free.
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