Easy Baked Mozzarella Chicken with Mushrooms and Tomato Sauce is a simple one-pan dinner!  This low-carb and KETO friendly recipe is made without breadcrumbs. Easy and quick meal that a whole family will love! Chicken Breasts are smothered in marinara sauce with melted Mozzarella cheese on top.

Chicken and Mozzarella make such a great combination!  Take a look at pesto mozzarella chicken bake!

This baked chicken with tomato sauce is juicy, cheesy, and bursting with flavors!  And, it’s easy to make.  Only 10 minutes of prep and 30 minutes of baking.  It’s the best recipe for busy weekdays!  The saucy chicken topped with melted Mozzarella cheese will add a variety to your family dinner menu!

Mozzarella Chicken – Low Carb and KETO friendly

• Easy cooking technique. Making this cheesy chicken bake could not be easier!  Throw everything in a casserole dish and bake!
• Flavorful and moist chicken. This is the best recipe for cooking the juicy and saucy mozzarella chicken ever!
• Flexible recipe. Make your own marinara sauce or use a store-bought one. Use Mozzarella or Parmesan or Asiago Cheese.  You can use skinless boneless chicken breasts or chicken thighs.
• Low-carb dinner. The recipe uses ingredients that are low in carbs. Chicken breasts, Mozzarella cheese, and mushrooms are all low-carb.  This baked Mozzarella chicken is made without breadcrumbs.
• High in protein. This recipe is packed with protein (chicken).

Easy Mozzarella Baked Chicken

Why is this an easy recipe? Here are 3 reasons:

• Quick cooking time. 10-minute prep, 30 minutes cooking time.
• One-pan meal. Everything is baked in one baking dish. Use a deep baking dish or casserole pan. Only one pan to clean!
• Only 4 ingredients. All you need are chicken breasts, tomato sauce, mushrooms, and Mozzarella cheese.  Plus seasonings: Italian seasoning + salt. These simple ingredients make the best mozzarella chicken bake ever!

Melted Mozzarella

• The best part of this recipe is a bubbly melted Mozzarella cheese on top of the baked chicken.
• Broil the chicken with marinara sauce and cheese during the last 3-4 minutes of baking. Broiling will make Mozzarella cheese bubble.   It will create a beautifully crisp, cheesy golden crust over the baked chicken.

Variations

• This recipe works with either skinless boneless chicken breasts or chicken thighs.
• Use homemade tomato sauce or store-bought marinara sauce.
• Any of these cheeses will work: shredded Mozzarella, Parmesan, Asiago, or Pecorino Romano cheese.
• This recipe uses regular button mushrooms. You can also try shiitake mushrooms or oyster mushrooms.

Cooking Tips

• Use 4 thin chicken breasts. Or, use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
• The total cooking time depends on the thickness of the chicken breasts. The thicker the chicken breasts, the longer the baking time.

Side Dishes

Here are some ideas for side dishes to serve with baked chicken with tomato sauce and Mozzarella:

• Spaghetti, linguine, or fettuccine.
• Jasmine rice or flavored rice.
• Cauliflower rice.
• Cooked spaghetti squash.
• Roasted asparagus.
• Roasted broccoli.

How to make Mozzarella Chicken

Below are step-by-step photos and instructions.

1) Preheat oven to 375 F.
2) Add skinless, boneless chicken breasts to the casserole dish. Season the chicken with Italian seasoning and salt.

3) Top each chicken breast with sliced mushrooms.

4) Pour marinara sauce over the chicken breasts.

5) Top with shredded Mozzarella cheese.

6) Bake, uncovered, for 25-30 minutes, until the mozzarella chicken with marinara sauce is cooked through.  Then, broil for the last 4 minutes if desired.

Mozzarella Chicken Recipes

• Chicken Mozzarella Pasta with Sun-Dried Tomatoes
• Pepperoni Chicken with Mozzarella and Basil Pesto Tomato Sauce
• Tomato Basil Artichoke Chicken Bake with Mozzarella

Keto Baked Chicken Recipes

• Asparagus Chicken with Bacon and Ranch
• Cajun Chicken with Bell Peppers
• Bacon Cream Cheese Chicken

Easy Mozzarella Chicken with Marinara Sauce and Mushrooms

Easy Baked Mozzarella Chicken with Mushrooms and Tomato Sauce is a simple one-pan dinner! This low-carb and KETO friendly recipe is made without breadcrumbs. Only 4 ingredients + seasonings, 10 minutes of prep, and 30 minutes of baking time. Chicken is smothered in marinara sauce with melted Mozzarella cheese on top!

• 4 chicken breasts (, skinless, boneless)
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon salt
• 1/2 cup mushrooms (, sliced)
• 1 cup marinara sauce
• 1 cup Mozzarella cheese (, shredded)

1. Preheat oven to 375 F.
2. Add chicken breasts to the casserole dish.
3. Season chicken breasts with Italian seasoning and salt.
4. Top each chicken breast with sliced mushrooms.
5. Pour marinara sauce evenly over the chicken.
6. Top with shredded Mozzarella cheese.
7. Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

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Garlicky Lamb Chops with Cranberry Balsamic Reduction, Pomegranate Seeds, and Pecans. This luxurious meal will impress your family and friends. Simple lamb chops marinade is made of olive oil, lemon juice, garlic, salt and pepper. The lamb chops are pan-seared on the stove top.

What does lamb taste like?

• Lamb has a very distinctive taste.  Earthy, rich, sophisticated.  Lamb’s strong flavor has to be matched by the right accompaniment, such as the balsamic reduction or other sauce for lamb.  An excellent combination is lamb chops with mustard-thyme sauce.
• To bring out the best in lamb, it has to be cooked right.  When cooked properly, lamb meat is juicy, rich, and bursting with flavor.  The best way to bring out all those flavors is to pan sear lamb chops on the stove top.

Pan-seared lamb chops

• What is pan-searing?  Pan-searing is a cooking technique.   Pan-seared meat is cooked at high temperature until golden brown crust forms.  The lamb in moist and juicy.  That’s exactly what we want to make the best lamb chops that a whole family will love!
• Marinade. The lamb chops are marinated in a simple marinade: olive oil, lemon juice, garlic, salt and pepper.  Marinate for 30 minutes before cooking or overnight, covered, in the refrigerator.  You’ll have a delicious garlicky lamb bursting with flavors!
• Balsamic reduction is made by combining honey, balsamic vinegar, dried cranberries, and pomegranates. You can also add chopped pecans.
• Easy and quick.  Prep time is 20 minutes. Cooking time is only 30 minutes.
• Stovetop cooking.  The lamb is cooked on stove top.  Perfect dish to make at home.
• Nutrition. Lamb is an excellent source of protein.  Great meat to bring more variety to your family dinners.

What is the best seasoning for lamb chops?

Lamb has such rich flavor, it doesn’t need much seasoning.  Below are some ideas for you to mix and match!

• Minced garlic, salt and pepper.
• Fresh or dried thyme, oregano, or rosemary.
• Dried cumin, coriander, paprika, red pepper flakes, cayenne pepper, chili powder.

Lamb chops marinade

1. Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, 1/2 teaspoon ground black pepper in a small bowl. Stir to combine.
2. Arrange lamb chops on a plate. Pour the marinade over the lamb chops, rubbing it in.
3. Marinade for half an hour.  The longer you marinate, the richer the flavor.  For more flavor, marinate in a covered container overnight in the refrigerator.

Which pan to use for cooking lamb chops?

• Stainless steel pan
• Cast iron pan
• Grill pan.

Substitutions

• This recipe will work with both lamb chops and lamb rib chops.
• Don’t like cranberries?  Use pitted dried cherries or blueberries.
• Don’t have honey?  Use maple syrup.
• Don’t have balsamic vinegar?  Use regular red wine vinegar.

Cooking tips

• Allow lamb chops rest at room temperature for 30 minutes before cooking. Don’t cook the lamb chops straight out of the refrigerator.
• First, sear the lamb chops on both sides.  Then, cover the pan with the lid and allow the chops rest off heat or on lower heat for about 5 minutes or more until they are done.
• Lamb chops internal temperature should reach 145 F for medium.  The internal temperature should register 165 F for well-done meat.

How to cook lamb chops on the stove

1) Heat 1 tablespoon olive oil in a large skillet until hot.

2) Add lamb chops and sear on medium-high heat about 3 minutes on each side.

3) Reduce the heat to low. Cook them on low heat for about 5 more minutes.

4) Remove the skillet from heat, cover with lid.  Allow the lamb chops rest in the skillet, off heat, covered for about 10 minutes.

How to make a balsamic reduction

1. Combine honey, balsamic vinegar, and dried cranberries in a small saucepan.
2. Bring the mixture to a brief boil, constantly stirring.
3. Reduce heat to low and simmer for 1 minute.  Keep stirring, until the sauce reduces just a bit, and the cranberries puff up.
4. Stir in pomegranate seeds.

What to serve with lamb chops

• Sauteed vegetables. Quicky stir fry bell peppers, zucchini, or broccoli. Make cooked spinach or sauteed Swiss chard. Roast potatoes, make green beans or serve roasted asparagus.
• Mushrooms.  Use shiitake, or cook oyster mushrooms.  Or, make easy and quick sauteed mushrooms.
• Creamy side dishes.  Make creamy Polenta, creamy mashed potatoes, or cauliflower puree.  Also, try colorful butternut squash puree.

What vegetables go well with lamb chops

• Cooked spinach
• Roasted potatoes
• Sauteed Swiss chard
• Eggplant
• Creamy mashed potatoes
• Mashed cauliflower
• Roasted asparagus
• Stir-fried bell peppers

Other lamb recipes

• Lamb Chops with Mustard Sauce
• Lamb Loin Chops with Garlic
• Pistachio Crusted Rack of Lamb
• Lagman (One-Pot Lamb and Vegetable Noodle Stew)
• Lamb Shoulder Chops with Mushrooms and Swiss Chard

Garlicky Lamb Chops with Cranberry Balsamic Reduction

Garlicky Lamb Chops with Cranberry Balsamic Reduction, Pomegranate Seeds, and Pecans. The lamb chops are first marinated in olive oil, lemon juice, garlic, salt and pepper. Then, they are pan-seared until golden crust forms. Serving the lamb chops with balsamic reduction is a sure way to impress your family!

Marinade

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 5 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Balsamic reduction

• 1/2 cup honey
• 1/4 cup balsamic vinegar
• 1/2 cup dried cranberries
• 1/3 cup pomegranate seeds
• 1/2 cup pecans chopped

Lamb Chops

• 1 tablespoon olive oil
• 4 lamb chops

How to make the marinade

1. Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper in a small bowl.
2. Stir.
3. Arrange lamb chops on a plate. Pour the marinade over the lamb chops, rubbing it in. Marinate for 30 minutes.

How to make a balsamic reduction

1. In a small saucepan or skillet, add honey, balsamic vinegar, and dried cranberries.
2. Bring this mixture to a brief boil, constantly stirring. Then reduce heat to low and simmer for 1 minute. Keep stirring, until the sauce reduces just a bit, and the cranberries puff up.
3. Stir in pomegranate seeds.

How to pan sear lamb chops

1. Allow lamb chops rest on the counter at room temperature for 30 minutes before cooking. In other words, take them out of refrigerator 30 minutes prior to cooking.

2. Heat 1 tablespoon olive oil in a large skillet (use stainless steel skillet or cast iron skillet) until hot.

3. Add lamb chops and sear on medium-high heat about 3 minutes on one side.

4. Turn the lamb chops over and cook for 3 minutes on the other side on medium-high heat. Use a splatter screen, if needed.

5. Then, reduce the heat to low and flip the lamb chops back to the other side.  Cook them on low heat for about 5 more minutes.

6. Remove the skillet from heat, cover with lid. Allow the lamb chops rest in the skillet, off heat, covered for about 10 minutes.

7. After 10 minutes, check the lamb loin chops for doneness. The internal temperature of chops should register at 145 F.  The lamb should have a pink color when cut in the center (not raw). If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.

Assembly

1. Spoon the balsamic reduction over and around the lamb chops. Top with chopped pecans.

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This easy Asparagus Chicken Bake with Bacon is low-carb, high protein, KETO friendly weeknight dinner. Only 5 ingredients and 30 minutes of cooking time.  The cleanup is minimal!  Chicken covered with Ranch dressing and Cheddar cheese is moist and flavorful!

Low-carb and KETO friendly chicken bake

• This Asparagus Bacon Ranch Chicken Bake is just like stuffed chicken but much easier.  Just arrange all ingredients in a casserole dish and bake!  What you get is a flavorful and creamy chicken bake with a nice cheesy crust on the outside.
• This dish is packed with protein (chicken) and fiber (asparagus).  It’s a low-carb, KETO friendly meal like this delicious chicken zucchini.
• Baked chicken and asparagus is gluten-free just like Hasselback chicken with cream cheese and bacon.  Note: make sure the Ranch dressing you use is gluten-free.

Why make this recipe

• You only need 5 ingredients.  Chicken breasts, asparagus, bacon, Ranch dressing, Cheddar cheese. That’s it!  So easy and simple.
• This is not a boring chicken breast recipe.  The chicken is smothered with bacon, Cheddar cheese, and Ranch dressing.  This creamy and cheesy asparagus chicken bake has lots of flavors.
• One-pan recipe. Just throw everything in a casserole dish and bake in the oven! Easy and quick.  Minimal clean-up.
• Perfect for meal preps, lunch or dinner.
• Moist and flavorful chicken.  Because the chicken and asparagus are all covered with Ranch dressing and Cheddar cheese, they cook to perfection.
• KETO friendly chicken recipe.  This chicken bake is low in carbs and high in protein.

Substitutions

• Use skinless boneless chicken breasts or skinless boneless chicken thighs.
• Use Cheddar, Mozzarella, Colby, or Monterey Jack cheese.
• Don’t have asparagus?  Use broccoli or green beans.  You can also use sliced zucchini.

Side Dishes

This creamy baked chicken and asparagus will match perfectly with these sides:

• Roasted potatoes or mashed potatoes
• Rice
• Cauliflower rice
• Mashed cauliflower
• Quinoa
• Angel hair pasta or spaghetti

Cooking tips

• Use a medium-size casserole dish.  I used the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
• Use 4 thin chicken breasts. Or, use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
• The total baking time will depend on the thickness of your chicken breasts.  Thinly sliced chicken breasts will cook faster.  Total baking time should be about 20-30 minutes in the preheated oven at 375 F.
• There is no need to add salt.  The baked chicken and asparagus get all the salt from the bacon, the ranch dressing, and the cheddar cheese.

How to bake chicken and asparagus

Step-by-step photos follow below to show how to bake chicken and asparagus in a casserole dish.

1) Preheat oven to 375 F.
2) Add chicken breasts to the casserole dish.

3) Add chopped asparagus.

4) Add chopped cooked bacon.

5) Spread Ranch dressing over the chicken breasts.

6) Top with shredded Cheddar cheese.

7) Bake, uncovered, for 25-30 minutes, until the chicken is cooked through.

8) Broil for the last 4 minutes if desired.

Main dish recipes with asparagus and chicken

• Tomato Asparagus Chicken Pasta
• Creamy Chicken, Asparagus, and Bacon Tortellini
• One-Pan Pesto Chicken with Asparagus and Tomatoes
• Pesto Chicken Tortellini with Asparagus and Tomatoes

More easy chicken bake recipes

• Cajun Chicken with Bell Peppers
• Pepperoni Chicken Bake with Mozzarella
• Baked Ranch Chicken with Broccoli and Bacon

One-Pan Asparagus Chicken Bake with Bacon and Ranch

One-Pan Asparagus Chicken Bake with Bacon, Ranch Dressing, and Cheddar Cheese.   Low-carb, high protein, KETO friendly weeknight dinner.  Only 5 ingredients and 30 minutes of cooking time.  The chicken covered with Ranch dressing and Cheddar is moist and flavorful. This comfort food meal will become your family favorite!

• 4 chicken breasts
• 1/2 pound asparagus (chopped into thirds (2-inch slices))
• 6 strips bacon (cooked, chopped)
• 1/2 cup Ranch dressing
• 1 cup Cheddar cheese (shredded)

1. Preheat oven to 375 F.
2. Add chicken breasts to the casserole dish.

3. Add chopped asparagus all around and on top of the chicken.

4. Add chopped cooked bacon around and on top of the chicken.
5. Spread Ranch dressing over the chicken breasts.
6. Top with shredded Cheddar cheese.
7. Bake, uncovered, for 25-30 minutes, until the chicken is cooked through. Broil for the last 4 minutes if desired.

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Scallop Spaghetti in Creamy White Wine Butter Garlic Sauce – a gourmet meal that’s easy to make!  Scallops are first seared and then smothered in creamy butter garlic pasta sauce with capers.  You’ll love this Italian pasta.  Scallops are moist and full of flavor!

Looking to introduce something new into your weeknight dinner menu?  Then, make this scallop spaghetti with white wine sauce!  Your family will love it!  This Italian style pasta looks fancy and presentable like an entree from a gourmet restaurant.  But it’s easy to make.

What do scallops taste like?  Scallops have a mild, buttery, almost sweet taste.

What to serve with scallops? They taste amazing on their own like these seared scallops with bacon in lemon cream sauce.   You can serve them roasted asparagus or green beans. Scallops are also fantastic with creamy pasta and garlic.  Take a look at this delicious scallop pasta with creamy Mozzarella sauce.

What makes this recipe special

• The simple alfredo sauce is made with white wine!  Wine adds so much dimension to a regular pasta sauce.  Use Chardonnay, Pinot Grigio, or Sauvignon Blanc.
• The scallops and pasta absorb the creamy white wine sauce with garlic.  You get the creamy deliciousness with every bite!

Scallop Spaghetti

• Scallops are pan-seared in the skillet with olive oil until crispy.  They acquire a beautiful golden crust that will make your dinner look very gourmet and appetizing.
• Pan-seared scallops and pasta are then combined with easy-to-make white wine garlic sauce.  Because the sauce uses butter, Parmesan cheese, and heavy cream, you can call this dish scallop pasta alfredo.
• Creamy white wine butter garlic sauce also features capers.  They provide a sharp and salty taste to the scallops and pasta.

Why make this recipe

• Because the scallops are smothered in a creamy sauce, they are moist and flavorful.  You don’t have to worry about overcooked scallops when you combine them with creamy pasta.  White wine butter garlic sauce will make scallops taste creamy and soft.
• What’s great about scallop pasta recipes is that you don’t have to worry about a side dish.  You get a complete meal in a single dinner.
• The scallop pasta in white wine sauce looks very gourmet, but it’s easy to make.

Best scallops to use for pasta

• Use sea scallops.  They are big size scallops that are usually about 1.5 to 2 inches in diameter.
• Because of their large size, sea scallops are easy to sear.  Using them will make it easy to get that nice golden crust on your scallops.

How to thaw frozen scallops

• Thaw frozen scallops in the fridge overnight.
• Do not use a microwave oven.  Don’t thaw on the kitchen counter.
• After thawing and right before cooking, pat dry scallops with paper towels.

White wine butter garlic sauce

• First, cook butter, olive oil, and minced garlic on medium heat for about 1 minute, until garlic softens. Then add white wine and bring to boil.  Boil for several minutes until the wine reduces in half.
• Next, add heavy cream and Parmesan cheese. Simmer and stir for several minutes until the sauce thickens.
• Remove from heat.
• Stir in drained capers and freshly squeezed lemon juice.  Season with salt and pepper.

Tips for searing scallops

• Use a large skillet. This will give you more surface for searing more scallops. It’s important not to overcrowd scallops. If you use a small or medium-size skillet, you might have to sear scallops in 2 batches.
• Use a stainless steel skillet or cast iron skillet.  These skillets work best for searing and creating a golden crust.
• Make sure the scallops are completely thawed. Pat dry scallops with paper towels.
  

Variations

Scallops and pasta in white wine sauce might look like a gourmet meal, but there are many variations you can make to this recipe:

• Use any type of pasta with long strands.  Use spaghetti, fettuccine, pappardelle, or linguine pasta.
• To make creamy alfredo sauce you can use any of these cheeses: Parmesan, Mozzarella, Pecorino Romano, or Asiago.
• Best wines to use for white wine sauce: Chardonnay, Sauvignon Blanc, Pinot Grigio.

Delicious gourmet scallop recipes

If you enjoyed this scallop spaghetti, take a look at other delicious recipes:

• Scallop Pasta with Creamy Mozzarella Sauce
• Seared Scallops with Bacon in Lemon Butter Sauce
• Seared Scallops with Creamy Lemon Caper Sauce

Scallop Spaghetti in White Wine Sauce

Scallop Spaghetti in White Wine Butter Garlic Sauce is a gourmet meal that you can easily make at home.   Scallops in white wine butter sauce are moist and full of flavor!  Pasta with creamy garlic sauce works great with scallops!

White Wine Sauce

• 1  tablespoon  butter
• 1  tablespoon  olive oil
• 4  cloves garlic (minced)
• 1 cup white wine
• 1  cup  heavy cream
• 1/4 cup Parmesan cheese (shredded)
• 2  tablespoons  capers  (drained)
• 1  teaspoon  lemon juice ( freshly squeezed)
• salt to taste

Pasta

• 8 oz spaghetti

Seared Scallops

• 1  pound  scallops  (medium size, about 12-14 scallops, thawed completely if frozen)
• 1/4  teaspoon  salt
• 2  tablespoons  olive oil

How to make white wine sauce

1. In a medium skillet, heat butter, olive oil and minced garlic on medium heat.
2. Cook for about a minute, until garlic softens.
3. Add wine.  Bring to boil.  Boil for several minutes until the amount of wine reduces approximately to half.

4. Add heavy cream and Parmesan cheese.  Bring to boil, and immediately reduce to simmer.   Simmer for a couple of minutes, stirring at all times, until the sauce thickens a bit.

5. Remove from heat.  Stir in drained capers and freshly squeezed lemon juice.  Season with salt and pepper.  Taste, add more lemon juice, salt and and pepper if needed. Keep covered.

Pasta

1. Cook spaghetti according to package instructions until al dente. Drain.  Add to the sauce, stir to combine.

How to sear scallops

1. If using frozen scallops, make sure the scallops are thawed completely.
2. Blot each scallop with paper towels to remove extra water.
3. Season scallops with salt
4. Heat 2 tablespoons olive oil in a large skillet on high heat until hot but not smoking. Oil should not be smoking, just rolling easily around the skillet.
5. Add scallops without overcrowding the pan.
6. Sear on one side for about 4 minutes until the scallops are a golden color. Don’t move the scallops around the pan in the beginning.
7. Turn the scallops to the other side and cook for 2 or 3 more minutes.
8. Remove from heat and transfer the scallops to the plate immediately.
9. Don’t allow the scallops rest in the hot skillet, off heat.  That will make them steam and lose their crust.
10. Add cooked scallops to the spaghetti with the creamy white wine sauce and reheat gently. Serve.

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This easy and delicious Hasselback Chicken is stuffed with Spinach, Parmesan, Mozzarella, Cream Cheese, and Bacon! Low-carb, gluten-free, KETO friendly meal! One-pan family meal made in a casserole dish.

Do you enjoy delicious and flavorful low-carb and KETO recipes?   Then, this Hasselback chicken with cream cheese, bacon, and spinach is what you’re looking for!  It’s packed with protein, low in carbs and perfect for KETO diet.  You will also enjoy bacon cream cheese chicken and baked Ranch chicken with broccoli and bacon!

Hasselback Chicken

• What is the origin of the term Hasselback? Usually, we use it in reference to Hasselback potatoes – a traditional Swedish side dish.  How is it made? The potato is sliced about halfway through into thin slices.  Then it’s topped with butter and other toppings and baked until crispy.  Hasselback potatoes originated from Hasselbacken Restaurant in Stockholm.
• What is Hasselback chicken? The chicken breasts are slit halfway through into thin slices that are still connected at the base.  Do not cut all the way through the chicken.  The slits are then stuffed with the delicious toppings.  And, the chicken is baked!

What to stuff chicken with

• What is the best chicken stuffing? The spinach dip and bacon! Cream cheese, Parmesan, Mozzarella, and Spinach goodness is stuffed into the slits of Hasselback chicken.
• You can also stuff the chicken with just cream cheese slices and cooked bacon.
• What you get is a creamy cheesy chicken with lots of savory flavors! The chicken breast is tender and moist thanks to the stuffing.

Why you will love this recipe

• Quick and easy! Just carefully make the slits in the large chicken breasts. Then, stuff the chicken!
• You get the spinach cream cheese dip + bacon with every bite!
• Versatile! Make your own spinach dip or you store-bought one! Or, use any other cheese dip. This recipe is also great if you want to use up any leftover spinach dip or other kinds of cheese dip.
• This Hasselback chicken is gluten-free, low-carb, KETO friendly recipe.
• It’s a one-pan meal! Made in a casserole dish! Only one pan to clean.

Side Dishes

• Asiago Cheese Broccoli
• Oven-Roasted Asparagus with Asiago Cheese and Bacon
• Green Beans and Bacon

How to make Hasselback chicken

1) Preheat oven to 375 F.
2) Use large chicken breasts. They are easier to handle when making slits.

3) Slice the top of each chicken breast.  Make about 6 slits on top of each chicken breast, going 3/4 way down, without cutting it through.

4) Add chicken breasts to the casserole dish.

5) Mix spinach dip ingredients together: cream cheese, Mozzarella, Parmesan, spinach, minced garlic.
6) Fill the slits with the spinach dip.  You will only use half of the dip.

7) Slice cooked bacon horizontally into shorter slices.  Slide them into slits.  Or, just place them on top of chicken.  They will pop out anyway when cooking.

8) Cook at 375 F for 20-30 minutes until the Hasselback chicken is cooked through.

Tips and Tricks

• Use large chicken breasts. They are easier to use for Hasselback chicken.
• Make about 6 slits on top of each chicken breast.  The slits should be made halfway through or 3/4 way down and still connected at the base.  Do not cut all the way through the chicken.
• Use cooked and drained bacon slices.
• Stuff the chicken in the casserole dish to minimize the mess.

Other low-carb chicken recipes

• Chicken Zucchini Bake with Bacon
• Ham and Cheese Chicken Bake
• Buffalo Chicken Bake with Bacon

Hasselback Chicken with Bacon, Cream Cheese, and Spinach

Hasselback Chicken with Bacon, Cream Cheese, and Spinach is a delicious one-pan meal made in a casserole dish! The chicken is stuffed with Spinach Dip made with Parmesan, Mozzarella, and Cream Cheese.  High in protein, low in carbs.  Gluten free, KETO friendly recipe.

Spinach Dip

• 8 oz cream cheese (softened)
• 1/3 cup Mozzarella cheese
• 1/3 cup Parmesan cheese
• 3 cloves garlic (minced)
• 5 ounces frozen spinach (chopped, thawed)
• salt to taste

Hasselback Chicken

• 4 chicken breasts
• 6 strips bacon (cooked, drained)

1. Preheat oven to 375 F.
2. Mix spinach dip ingredients together. Add salt to taste.
3. Slice the top of each chicken breast.  Make about 6 slits on top of each chicken breast, going 3/4 way down, without cutting it through.
4. Add chicken breasts to the casserole dish.
5. Fill the slits with the spinach dip.  You will only use half of the dip.
6. Slice cooked bacon horizontally into shorter slices.  Slide them into slits.  Or, just place them on top of chicken.  They will pop out anyway when cooking.

7. Cook at 375 F for 20-30 minutes until the chicken is cooked through.

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Baked Chicken Zucchini with Bacon is a low carb dinner packed with protein and veggies!  Chicken breasts are smothered with Mozzarella and Parmesan cheeses.  Everything is baked in a casserole dish.  This easy and quick family-friendly meal is gluten-free and KETO friendly.

Chicken and zucchini make the best combination!  Take a look at family favorite chicken zucchini pasta.

This baked chicken and zucchini with Parmesan & Mozzarella is made in a casserole dish.  It’s a delicious one-pan meal with only one dish to clean!   The chicken is seasoned with dry Ranch seasoning mix.  The chicken breasts are moist and tender.   They are baked with lots of Parmesan and Mozzarella cheese in a casserole dish.  This is a great recipe if you’re looking to incorporate more veggies into your recipes.

Low-carb chicken zucchini recipe

• Chicken adds a good amount of protein to your dinner.
• Zucchini is low in calories and a good source of dietary fiber.
• All the ingredients used in this recipe have a low-carb count: chicken, zucchini, bacon, Parmesan, Mozzarella, bacon.
• Baked chicken and zucchini is a KETO friendly meal.
• Want more delicious low-carb chicken bakes?  Try this cream cheese chicken or buffalo chicken bake.

Why you will love this recipe

• Everything is baked in a casserole dish.  The clean up is minimal!  One pan to clean.
• It’s a great recipe if you want to add veggies to your dinner in a delicious way.
• Baked chicken with zucchini is a low-carb, gluten-free recipe, packed with protein!
• Because there is so much protein in this recipe, it will keep you full and satisfied for a long time!  Miss carbs? Pair this chicken zucchini with easy-to-make four cheese pasta (use store-bought cheese mix) or mushroom pasta.
• The flavors are amazing!  Zucchini, crispy bacon, Mozzarella, and Parmesan.  All that on top of chicken breasts seasoned with Ranch mix!
• Everyone in your family will love this recipe!  After all, it has bacon!

Side dishes

Serve this chicken zucchini with roasted veggies, such as asparagus or broccoli. If you want to add carbs to your dinner, serve this over plain or flavored rice. You can also serve the chicken with angel hair pasta or spaghetti.  Here are more ideas:

• Garlic Green Beans and Bacon
• Spinach Mushroom Pasta
• Asiago Cheese Tortellini

How to make chicken zucchini

1) Heat oven to 375 F.
2) Add 4 chicken breasts to casserole dish.

3) Sprinkle the chicken with dry Ranch seasoning.

4) Top with sliced zucchini.

5) Top with chopped cooked bacon.

6) Top with shredded Parmesan and Mozzarella cheeses.

7) Bake uncovered for about 20 minutes.
8) Broil for the last 2-3 minutes (optional).
9) Remove from the oven.

10) Allow the chicken zucchini rest in the casserole dish for 5-10 minutes. It will continue cooking as it rests.

Other chicken bake recipes with veggies

• Italian Chicken Bake
• Chicken Florentine Bake
• Cajun Chicken Bake with Bell Peppers

Main dishes with zucchini

• Parmesan Zucchini Spaghetti Squash with Pine Nuts
• Thai Zucchini Noodles
• Parmesan Zucchini Chicken Pasta

Chicken Zucchini Bake with Bacon

One-pan Chicken Zucchini with Bacon smothered with Mozzarella and Parmesan cheeses!   Your family will love this low carb dinner packed with protein and veggies!   It takes only 30 minutes to make! This quick and easy family-friendly meal is gluten-free and KETO friendly.  Everything is baked in a casserole dish!

• 4 chicken breasts
• 0.5 oz dry Ranch seasoning ((1/2 packet))
• 1 zucchini (thinly sliced)
• 6 strips bacon (cooked, drained, chopped)
• 1/2 cup Mozzarella cheese (shredded)
• 1/2 cup Parmesan cheese (shredded)

1. Heat oven to 375 F.
2. Add 4 chicken breasts to casserole dish.

3. Sprinkle the chicken with dry Ranch seasoning mix.

4. Top with sliced zucchini and chopped cooked bacon.

5. Top with shredded Parmesan and Mozzarella cheeses.
6. Bake uncovered for about 20 minutes.
7. Broil for the last 2-3 minutes (optional).
8. Remove from the oven.
9. Allow the chicken rest in the casserole dish.  It will continue cooking as it rests for 5-10 minutes.

• Use regular chicken breasts or thinly sliced chicken breasts.  If your chicken breasts are large, slice each one in half horizontally.  By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.
• The chicken should be cooked through in about 20 minutes.  The actual time depends on your oven.   All ovens are different.  It also depends on the thickness of your chicken breasts.  Thin chicken breasts will cook faster. 
• The chicken is cooked through when it’s no longer pink in the center.
• When broiling, check often.  Make sure the cheese doesn’t burn too much on top of the chicken.  

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This healthy Mediterranean Chickpea Salad with Avocado, Tomato, Cucumber is vegan and gluten-free!  Low in fat and high in protein.  Quick and easy to make.  Delicious Spring/Summer chickpea salad that uses lots of fresh vegetables.

Why you will love this salad

• This beautiful, vibrant chickpea salad has huge Greek and Mediterranean influences.  It’s made with fresh vegetables.   The salad dressing is very simple: olive oil combined with lemon juice.
• The chickpeas (same thing as garbanzo beans) provide protein to this recipe and make it a complete meal!
• It’s gluten-free, vegan, low in fat and healthy.
• The simplest of recipes are truly the best!  It takes only 20 minutes to make it.

This vegetarian chickpea salad reminds me of my other favorite: tomato cucumber avocado salad.  Both salads are packed with fresh veggies and healthy ingredients.

If you want to pair it with a delicious gluten-free main course, try my chicken with sun-dried tomatoes.  If you crave a meal with more carbs, you will be impressed with these easy Italian ravioli.  But, what’s amazing about this meatless chickpea salad is that you don’t even need a main course.  This salad will keep you full thanks to the protein in chickpeas.

It’s a perfect Spring/Summer recipe.  Just take a look at the chickpea salad: so vibrant and colorful!  A great way to enjoy lots of healthy vegetables.   Perfect for picnics, potlucks, and barbecues.  It stores well, refrigerated, up to 3 days.

Make this chickpea salad spicy by adding red pepper flakes and/or minced garlic!

Variations

• Use any kind of fresh tomatoes. Roma tomatoes, cherry tomatoes, or grape tomatoes will all work!
• Use fresh herbs of your choice. Basil, parsley, cilantro.
• Don’t have red onions? Use chopped green onions.  Or yellow/white onions.  You can even add a small amount of minced garlic!
• Add olives or capers. They add even more Mediterranean touch to the chickpea salad.
• Add marinated artichokes.
• Use Feta cheese.
• Make the chickpea salad spicy by adding red pepper flakes or a touch of Cayenne pepper!

Chickpea salad ingredients

• 2 medium tomatoes, diced
• 1 avocado, diced
• 1 cucumber, diced
• 1/4 cup red onion, sliced
• 1 can chickpeas, drained (15 oz)

Salad Dressing

The simple dressing is made with olive oil and lemon juice tossed with chopped fresh herbs, salt, and pepper!
Salad dressing ingredients:

• 1/4 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1/4 cup parsley, fresh, chopped
• 1/4 cup basil, fresh, chopped
• salt and pepper

Easy to make:
In a medium bowl, stir together olive oil, lemon juice, chopped fresh parsley, and chopped fresh basil.

How to make chickpea salad

• In a large bowl combine diced tomatoes, diced cucumber, sliced red onions, and drained chickpeas.  Add diced avocado.
• In a medium bowl, prepare a simple salad dressing.  Combine olive oil with lemon juice, and chopped fresh herbs (basil and parsley).
• Pour the dressing over the salad.  Toss gently.  Season with salt and pepper.

Other Mediterranean salads

• Greek Pasta Salad with Spinach
• Tomato Avocado Mozzarella Salad
• Greek Tortellini Salad

Recommended Main Courses

• Garlic Lamb Loin Chops
• Lamb Chops with Mustard-Thyme Sauce
• Pesto Chicken and Veggies
• Tomato Basil Artichoke Baked Chicken

Chickpea Salad with Avocado, Tomato, and Cucumber

Simple Chickpea Salad with Avocado, Tomato, and Cucumber.  This healthy Mediterranean salad is packed with protein, low in fat, is vegan and gluten-free.  Colorful, vibrant, with lots of veggies!  

Chickpea salad

• 2 tomatoes (medium,  diced)
• 1 avocado (diced)
• 1 cucumber (diced)
• 1/4 cup red onion (sliced)
• 15 oz chickpeas (from the can, drained)

Dressing

• 1/4 cup olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1/4 cup parsley (fresh, chopped)
• 1/4 cup basil (fresh, chopped)
• salt and pepper

1. In a large bowl combine salad ingredients: diced avocado, diced tomatoes, diced cucumber, sliced red onions, and drained chickpeas.
2. In a medium bowl, combine salad dressing ingredients: olive oil, lemon juice, chopped fresh parsley, and basil.  Stir to combine.

3. Pour the dressing over the salad.  Toss to combine. Season with salt and pepper.

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