Smothered Chicken with Spinach and Mushrooms

Juicy chicken breasts baked with oregano and cayenne pepper are topped with a rich and creamy mushroom sauce and melted cheese. Spinach and mushrooms on the side make this dish hearty and satisfying.

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Course: Dinner

Cuisine: American

Keyword: marinated mushrooms, smothered, spinach

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 195kcal

Equipment

Wireless Meat Thermometer

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

US Customary - Metric

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

Rotisserie Chicken Seasoning:

McCormick's has a nice one, or make your own

Nutrition