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Smothered Chicken with Spinach and Mushrooms

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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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

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

Equipment

  • Wireless Meat Thermometer

Method
 

  1. Preheat oven to 400℉
  2. 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.
  3. While the chicken bakes in the oven, chop the mushrooms and onions and wash the spinach.
  4. 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.
  5. 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