I love every thing in this dish, but the flavor when they all come together is a beauty. And it’s easy. This Smothered Chicken with Spinach and Mushrooms recipe is a mouthwatering and easy dish that you can make in one pan.
Featuring juicy chicken breasts topped with a creamy and cheesy sauce, loaded with spinach and mushrooms.
It’s a low-carb and gluten-free meal that is perfect for a busy weeknight or a cozy weekend.
This dish is all about the chicken, which is seasoned with a simple but flavorful rotisserie chicken seasoning and then grilled or broiled until juicy and tender.
Then, the chicken is topped with a creamy and cheesy mushroom sauce that is packed with umami and richness. Finally, the chicken is sprinkled with fresh spinach and crunchy pecans for some extra freshness and texture.
Perfect for a weeknight meal, in fact, it can be made in less than 30 minutes with minimal ingredients and equipment. You only need a grill or a broiler, a skillet, a pot and a baking sheet to make this dish. You can also make some mashed potatoes and roasted carrots on the side for a complete and balanced meal.
It is also great for leftovers, as it reheats well in the microwave or the oven. You can enjoy it for lunch or dinner the next day, or even freeze it for later use. Just make sure to store it in an airtight container in the refrigerator or freezer.
Pecans are an optional but recommended topping for this dish, as they add a crunchy and nutty element that complements the soft and savory chicken and mushrooms.
Why Smothered Chicken with Spinach and Mushrooms works:
- You only need chicken, cream cheese, Italian dressing mix, spinach, mushrooms, onion, and cheese to make this delicious dish. You can also add some garlic, salt, pepper, and parsley for extra flavor and freshness.
- Because it is a quick and easy dish that you can make in less than 30 minutes. You just need to brown the chicken in a large skillet, then make the sauce with the cream cheese and the dressing mix. Next, you add the spinach and mushrooms, and simmer until they are wilted and tender. Finally, you sprinkle the cheese on top, and bake until it is melted and bubbly.
Smothered Chicken with Spinach and Mushrooms Tips and Tricks:
- To make Smothered Chicken with Spinach and Mushrooms, you need to use boneless and skinless chicken breasts, which are lean and tender. You can also use chicken thighs, which are more flavorful and juicy, but have more fat and calories. You need to season the chicken well with salt and pepper, and brown it on both sides in some oil, until it is golden and cooked through. You can use a meat thermometer to check that the internal temperature of the chicken is 165°F.
- Use cream cheese and Italian dressing mix to make the sauce. You can use regular or light cream cheese, depending on your preference and diet. You can also use a packet of dry Italian dressing mix, or make your own with some garlic powder, onion powder, oregano, basil, thyme, and salt. You need to whisk the cream cheese and the dressing mix with some water in a small bowl, until smooth and creamy.
- You need to use fresh spinach and mushrooms, which add more flavor and texture to the dish. You can use any kind of mushrooms, such as white, cremini, or portobello, and slice them thinly. You can also use a bag of pre-washed baby spinach, or chop some fresh spinach leaves. You need to sauté the onion and garlic in the same skillet as the chicken, until soft and fragrant. Then, you add the spinach and mushrooms, and cook until they release their juices and shrink in size.
Smothered Chicken with Spinach and Mushrooms
Equipment
Ingredients
- 3 cups fresh baby spinach
- 1.75 cups sliced fresh mushrooms
- 3 green onions sliced on diagonal
- 2 Tbsp chopped pecans
- 1.5 tsp olive oil
- 12 oz boneless skinless chicken breast halves 4 ounces each
- 1/2 tsp Rotisserie Chicken Seasoning In Notes
- 2 slices provolone cheese halved
Instructions
- Preheat oven to 400℉
- Sprinkle salt over the chicken and arrange it on a baking tray. Cook it in the oven for about 10 minutes or until it reaches an internal temperature of 170℉. Oven temperatures may differ, so it is advisable to use an oven thermometer.
- While the chicken bakes in the oven, chop the mushrooms and onions and wash the spinach.
- In a large skillet, heat oil over medium heat. Cook mushrooms and onions, stirring occasionally, until mushrooms are tender and no liquid remains, about 10 minutes. Stir in pecans and cook for another 2 minutes. Add spinach and toss to wilt, about 2 minutes. Keep the mixture warm on a platter.
- For the final step, take the chicken out of the oven and cover it with the cheese and mushroom mix. Next, put it on the top shelf of the oven and set it to broil at 450℉ until the cheese bubbles. This will take around 3 to 5 minutes, but keep an eye on it so it doesn't burn.
Notes
Nutrition
Smothered Chicken Breast with Spinach and Mushrooms Pairs well with:
