Smothered Chicken with Sauteed Mushrooms & Creamed 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.
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
Details
Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from baconbuttercheesegarlic.blogspot.com
Preparation
Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on either side 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 is 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’re browned or they won’t ever 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 every breast. Lay two slices of cheese over every bit of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is finished.