Smothered Chicken With Spinach And Mushrooms

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I have tried quite a few recipes for smothered chicken with spinach and mushrooms since I love having them both separately sometimes but never together.

I’m always trying to find new recipes for dinners. I love to try new things. I came across a recipe for Smothered Chicken and thought I’d give it a try. It turned out pretty good and my family enjoyed it as well and asked me to make it again.

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms

Smothered Chicken with Creamed Spinach, Bacon, Mushrooms – a delicious way to cook boneless, skinless chicken breasts! Your chicken is guaranteed to be moist and tender.

Comfort food and healthy ingredients all in one dish!  This smothered chicken recipe is gluten free, low carb, packed with protein and vegetables.

Smothered Chicken with Creamed Spinach, Bacon, Mushroom in a white casserole dish

If you love stuffed chicken breasts, you’ll love this easier “smothered” version of the stuffed chicken. The assembly is really easy: just put the creamed spinach, bacon, mushrooms and Pepper Jack cheese on top of seasoned chicken breasts and bake everything uncovered to perfection.  This chicken dinner recipe is anything but boring!

Smothered Chicken with Creamed Spinach, Bacon, Mushroom (close-up photo of a single chicken breast)

How to make smothered chicken:

Generously season the chicken breasts on both sides with salt, lemon pepper seasoning and a small amount of paprika. Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F:

4 chicken breasts in a white casserole dish are seasoned with spices

In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt. Remove from heat. Add minced garlic and half and half. Bring to boil. Add shredded mozzarella cheese and keep stirring, on high heat, until mozzarella cheese starts to melt – about 30 seconds. Reduce heat to simmer and keep stirring until you have a nice, smooth creamed spinach – about 30 seconds or 1 more minute. Season with salt to your taste. Remove from heat.

creamed spinach in a stainless steel skillet

In a separate pan, heat 1 tablespoon vegetable oil. Add sliced mushrooms and cook on high-medium heat for 1-2 minutes until mushroom caramelize. Do not salt mushrooms or it will prevent the caramelization.

cooked mushrooms in a stainless steel skillet

Remove the chicken breasts from the oven (you baked them for 15-20 minutes). Top (or smother) each chicken breast with the creamed spinach:

4 chicken breasts topped with creamed spinach

Continue smothering the chicken with cooked and chopped bacon on top of chicken (make sure to cook the bacon in advance – I cooked it in the oven):

4 chicken breasts topped with creamed spinach, and chopped cooked bacon

Add cooked mushrooms on top:

4 chicken breasts topped with creamed spinach, chopped cooked bacon, and cooked mushrooms

Add broken slices of pepper jack cheese (Monterey Jack cheese with Jalapenos):

4 chicken breasts topped with creamed spinach, chopped cooked bacon, cooked mushrooms and cheese

Bake the chicken in the oven, uncovered for 15-20 more minutes, until chicken is cooked through, no longer pink in the center, and the juices run clear. Broil for the last 2-4 minutes, if desired, being careful not to burn the cheese on top.

SMOTHERED CHICKEN WITH MUSHROOMS & SPINACH

Chicken with sautéed mushrooms and creamed spinach – a full meal! If you get everything prepped ahead of time, this recipe comes together REALLY fast.

Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…

Smothered Chicken Recipe

Smothered Chicken Recipe

Servings 4 | Preparation time 30mins | Cooking time 40mins

INGREDIENTS

CREAMED SPINACH:

1 large bag of spinach leaves

1/2 (8-ounce) package cream cheese

1/4 cup shredded Parmesan cheese

2 cloves garlic, minced

3 tablespoons red onion, minced

2 tablespoons olive oil

Salt and pepper, to taste

SAUTEED MUSHROOMS:

8-ounce package mushrooms, sliced

1/2 stick butter

2 tablespoons olive oil

1/2 cup white wine

2 cloves garlic, minced

Salt and pepper, to taste

CHICKEN:

4 to 5 boneless chicken breasts

8 to 10 slices Mozzarella cheese, cut into 1/8 inch slices

1 tablespoon garlic powder

1 tablespoon seasoned salt, like Lawry’s

1 teaspoon pepper

Directions:

Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.

Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it’s cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat.

For the mushrooms, melt butter, and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.

Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

Creamed Spinach and Mushroom Smothered Chicken

Creamed Spinach and Mushroom Smothered Chicken. Baked boneless chicken breasts are completely covered with creamed spinach, flavorful sauteed mushrooms, and a whole lot of gooey, melted mozzarella cheese. If you’re a fan of creamed spinach, you must try this recipe. It is pure comfort food.

Creamed Spinach and Mushroom Smothered Chicken

The boneless chicken breasts are baked by themselves for 18 minutes. To reduce the time needed to make this recipe, prepare the mushrooms and creamed spinach while the chicken breasts are in the oven.

The mushrooms get sauteed in butter flavored with garlic powder and Worcestershire sauce. Cook them until they are golden brown for the best flavor.

Creamed Spinach and Mushroom Smothered Chicken recipe

The creamed spinach comes together quickly and you can make it in a separate pan while the mushrooms are browning.

Wilt the spinach in a butter/oil combo that has been used to saute a little onion. Then stir in some Parmesan cheese and cream cheese until they melt. Add a few crushed red pepper flakes if you want some heat in this Creamed Spinach and Mushroom Smothered Chicken.

Once the chicken has baked for 15 minutes, remove it from the oven and top with spinach, mushrooms, and some sliced mozzarella cheese. Return it to the oven for another 16 to 18 minutes to fully cook the chicken.

Creamed Spinach and Mushroom Smothered Chicken. This baked chicken dish is made with boneless chicken breasts.

Creamed Cheese and Mushroom Smothered Chicken

Baked boneless chicken breasts are completely covered with creamed spinach, flavorful sauteed mushrooms, and a whole lot of gooey, melted mozzarella cheese. 

PREP: 10 mins

COOK: 31 mins

TOTAL: 41 mins

 SERVINGS: 41x2x3xSave

Ingredients

Mushrooms

  • ▢4 tablespoons butter
  • ▢1 tablespoon olive oil or vegetable oil
  • ▢12 ounces sliced mushrooms
  • ▢1/2 teaspoon garlic powder
  • ▢1 teaspoon Worcestershire sauce
  • ▢salt and pepper

Chicken

  • ▢4 boneless, skinless chicken breasts
  • ▢1/2 teaspoon seasoned salt
  • ▢1/4 teaspoon black pepper
  • ▢1/4 teaspoon garlic powder

Creamed Spinach

  • ▢1 tablespoon butter
  • ▢1 tablespoon vegetable oil
  • ▢1/4 cup finely chopped onion
  • ▢12 ounces fresh spinach leaves
  • ▢1/4 teaspoon seasoned salt
  • ▢4 ounces cream cheese, cut into cubes and softened
  • ▢1/4 cup freshly grated Parmesan cheese
  • ▢1/4 to 1/2 teaspoon crushed red pepper flakes, optional
  • ▢4 mozzarella cheese slices

Instructions

  • Preheat oven to 350 degrees and lightly grease a baking dish that’s big enough to hold 4 chicken breasts.
  • Make mushrooms. Heat butter and oil in a large pan over medium-high heat. Add mushooms and cook until water has evaporated and they are golden brown. 
  • Add garlic powder and Worcestershire sauce. Season to taste with salt and pepper. Remove mushrooms from pan and set aside.
  • Sprinkle seasoned salt, pepper, and garlic powder on both sides of chicken breasts and place in prepared baking dish. Bake for 15 minutes.
  • While chicken bakes, make creamed spinach. Heat butter and oil over medium heat in the same pan you cooked the mushrooms in. Add onion and cook until soft.
  • Add spinach a few handfuls at a time, adding more as it wilts down. Once wilted, add seasoned salt, cream cheese, Parmesan cheese, and red pepper flakes. Turn heat to low and stir until cheese is melted. Remove from heat.
  • Once chicken has baked for 15 minutes, remove from oven and flip chicken over. Top with spinach, mushrooms and mozzarella slices.
  • Place chicken back in oven and bake for 16 to 18 minutes, or until chicken is cooked through.

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