Chicken With Roasted Garlic Mushrooms And Spinach Recipes

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SPINACH AND MUSHROOM SMOTHERED CHICKEN



Spinach and Mushroom Smothered Chicken image

Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 teaspoons olive oil
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
3 cups fresh baby spinach
2 tablespoons chopped pecans
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Steps:

  • Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS



Smothered Chicken with Spinach, Potatoes, and Mushrooms image

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 19

½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon poultry seasoning
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into thick strips
1 tablespoon olive oil, or as needed
6 small red potatoes, quartered
1 tablespoon butter, or more as needed
1 (8 ounce) package sliced fresh mushrooms
3 green onions, diced
3 cloves garlic, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup sherry wine
1 (8 ounce) package fresh spinach
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  • Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  • Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  • Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  • Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN



Creamy Parmesan Garlic Mushroom Chicken image

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Provided by Alyssa Rivers

Categories     Dinner

Time 25m

Number Of Ingredients 14

4 boneless (skinless chicken breasts, thinly sliced)
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms
1/4 cup butter
2 garlic cloves (minced)
1 tablespoon flour
1/2 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt
1 cup spinach (chopped)

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 29 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 104 mg, Sodium 494 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY GARLIC MUSHROOM CHICKEN



Creamy Garlic Mushroom Chicken image

Tender and juicy chicken in the most amazing creamy and delicious garlic mushroom sauce! This makes one incredible 30 minute meal!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 11

1 1/2 pounds chicken thighs or breasts (boneless skinless )
2 Tablespoons olive oil
8 ounces sliced mushrooms
3 garlic cloves (minced or whole (whatever your preference is))
1 cup chicken broth
1/2 cup heavy cream
2 ounces cream cheese (softened)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon flour

Steps:

  • In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
  • To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

Nutrition Facts : Calories 290 kcal, Carbohydrate 4 g, Protein 27 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROASTED GARLIC, CHICKEN AND SPINACH WHITE PIZZA



Roasted Garlic, Chicken and Spinach White Pizza image

So amazingly cheesy with just the right amount of garlic. You can save the leftover garlic for later use!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil, divided
8 ounces boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cups chopped spinach
Pinch of crushed red pepper flakes, optional
1 cup ricotta cheese
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup yellow cornmeal
1 (13.8-ounce can) refrigerated classic pizza crust
8 (1-ounce slices) fresh mozzarella cheese
1 head garlic
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Preheat oven to 400 degrees F. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly. Place into oven and roast until cloves are golden brown and tender, about 35-40 minutes. Let cool before squeezing cloves from skin; reserve and mince 8 garlic cloves.* Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. Heat remaining 1 tablespoon olive oil in the skillet. Stir in spinach until wilted, about 2-3 minutes; season with red pepper flakes, salt and pepper. Set aside. In a small bowl, whisk together ricotta cheese, thyme, oregano, basil and reserved garlic cloves; season with salt and pepper, to taste. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Top with mozzarella, dollops of ricotta mixture, chicken and spinach. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.

CHICKEN WITH SPINACH AND MUSHROOMS



Chicken With Spinach and Mushrooms image

I felt creative one night and threw a little of this and that in a pan and came up with this really yummy recipe. Hope you enjoy it as much as we do! PLEASE let me know if you try this and what you think! 6 WW points plus

Provided by Mamas Kitchen Hope

Categories     One Dish Meal

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces boneless skinless chicken breasts
4 ounces mushrooms, quartered
2 green onions, sliced on diagonal
1 cup grape tomatoes
1/2 cup white wine
1/2 tablespoon lemon juice (use zest too)
3 garlic cloves, sliced
1 lb spinach, precleaned
2 teaspoons parmesan cheese, fresh grated
salt
pepper

Steps:

  • Season chicken breast with whatever seasoning you like. I use McCormick Grill Seasoning.
  • Spray nonstick pan and saute chicken until no longer pink. Remove and keep warm. Slice into strips if desired.
  • Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. (Tip- grate rind from lemon before cutting in half).
  • Add wine, lemon juice and enough water to equal one cup liquid. Deglaze pan and reduce to make a thin sauce.
  • Add fresh spinach and cook til wilted.
  • Season with fresh pepper and salt.
  • Plate veggie saute and place chicken on top.
  • Garnish with fresh parmesan on top!

Nutrition Facts : Calories 275.2, Fat 4.7, SaturatedFat 1.1, Cholesterol 74, Sodium 349.2, Carbohydrate 17.4, Fiber 7, Sugar 5.1, Protein 34.2

SHEET-PAN ROASTED MUSHROOMS AND SPINACH



Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories     weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
  • Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

ROASTED CAST IRON CHICKEN



Roasted Cast Iron Chicken image

When you're looking for a healthy low-carb or keto meal packed full of flavor, this Roasted Cast Iron Chicken paired with sauteed spinach & mushrooms is the perfect idea.

Provided by Eric Jones

Categories     Dinner

Time 48m

Yield 4

Number Of Ingredients 19

2 Whole Chicken Quarters
3 tbsp. Butter
1 tsp. Organic Ground Turmeric
1 tsp. Paprika
2 tsp. Himalayan Sea Salt
1 tsp. Organic Ground White Pepper
1/2 tsp. Minced Garlic
2 tbsp. Butter
1 tbsp. Minced Garlic
1/4 cup Sherry Cooking Wine
1/3 cup Chicken Stock
1 tsp. Organic Ground White Pepper
1/4 cup Heavy Whipping Cream
3 tbsp. Parmesan Cheese
1/4 tsp. Lemon Juice
3/4 tsp. Ground Thyme
4 oz. Fresh White Mushrooms
10 oz. Fresh Leaf Spinach
1/2 tsp. Garlic Powder

Steps:

  • Pre-heat oven to 400 degrees.
  • Heat cooking pan to medium heat and add 3 tbsp of butter.
  • Season chicken with sea salt, white pepper, turmeric, paprika, and add minced garlic to pan skillet. Add chicken quarters and brown the skin side for 7 minutes then the backside for 5 minutes. Once done, remove chicken from the stovetop and set it to the side.
  • Remove most of the excess liquid from the pan and add the other 2 tbsp of butter. Add minced garlic, sherry cooking wine, white pepper, and chicken stock. Cook for 2 minutes.
  • Add heavy whipping cream, Parmesan cheese, lemon juice, ground thyme, and mushrooms, and cook for 2 minutes. Add fresh spinach and garlic powder. Allow the spinach to cook for 2 additional minutes or until wilted.
  • Place the chicken quarters back into the pan with ingredients with the skin side up and remove from heat. Place pan into the oven and bake for 20 minutes.

Nutrition Facts : Calories 920 calories, Fat 25.1

ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES



Roasted Chicken with Fresh Garlic and Spinach Stuffed Under the Skin and Wild Mushroom Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

1/2 cup ground cumin
1/2 cup ground fennel
1/4 cup ground coriander
1/2 cup ground anise
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons salt
2 tablespoons white pepper
1 teaspoon olive oil
2 tablespoons sliced garlic
1 pound cleaned spinach
1 whole chicken
1 teaspoon kosher salt
1 teaspoon fresh black pepper
1 pound cooked potatoes dry and mashed
1 cup milk, heated
2 teaspoons whole butter
1 cup lightly cooked assorted wild mushrooms in a little whole butter and shallots, include shiitake, morels
2 tablespoons rich demi-glace

Steps:

  • Mix thoroughly and reserve for seasoning the chicken.
  • Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
  • While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE



Chicken and Mushrooms in a Garlic White Wine Sauce image

Chicken and Mushrooms in a Garlic White Wine Sauce is a great-tasting, 20-minute dish, perfect for busy weeknights! We like it served with brown rice, pasta, quinoa or farro on the side, or a serve it with roasted veggies and a salad.

Provided by Gina

Categories     Dinner

Time 20m

Number Of Ingredients 10

8 chicken tenderloins (16 oz total)
2 tsp butter
2 tsp olive oil
1/4 cup all-purpose flour* (use rice flour for gluten free, omit for paleo, w30)
3 cloves garlic (minced)
12 oz sliced mushrooms
1/4 cup white wine (omit for w30, paleo and add more broth)
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 200°F.
  • Season chicken with salt and pepper. Lightly dredge in flour.
  • Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil.
  • Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink.
  • Set aside in a warm oven.
  • Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
  • Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
  • Top the chicken with the mushroom sauce and serve.

Nutrition Facts : ServingSize 2 tenderloins with mushrooms, Calories 217 kcal, Carbohydrate 6 g, Protein 29.5 g, Fat 7.5 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 108.5 mg, Fiber 1.5 g, Sugar 2 g

MUSHROOM AND SPINACH STUFFED CHICKEN BREAST



Mushroom and Spinach Stuffed Chicken Breast image

Spinach Stuffed Chicken with mushrooms, feta and onion is a healthy chicken recipe and will keep your love for chicken alive.

Provided by Julia

Categories     Main Dishes

Time 45m

Number Of Ingredients 13

1 Tbsp avocado oil
4 large boneless skinless chicken breasts
1 tsp Sea salt
1/2 tsp Paprika
1/2 tsp Garlic Powder
¼ tsp black pepper
1 Tbsp avocado oil
1 medium-sized onion, finely chopped
16 ounces mushrooms, chopped
3 cloves garlic, minced
5 ounces baby spinach
6 ounces feta cheese
¼ tsp sea salt, to taste

Steps:

  • Add 1 tablespoon of avocado oil to a large non-stick skillet and heat to medium-high. Add the onion and stir well. Saute until the onion is very fragrant and begins to soften, about 3 to 5 minutes.
  • Add the chopped mushrooms and stir well. Cover the skillet with a lid and allow the onion and mushrooms to cook until the mushrooms begin to leach liquid, about 5 minutes.
  • Remove the lid and stir in the garlic and spinach. Cook, stirring constantly until the spinach has wilted. Stir in the feta cheese until combined.
  • Preheat the oven to 375 degrees F.
  • Place the chicken breasts on a cutting board and use a sharp knife to carefully cut a slit (or "pocket") into each breast.
  • Transfer the chicken breasts to an oiled or sprayed large casserole dish.
  • Drizzle each chicken breast with avocado oil, then sprinkle liberally with sea salt, paprika, garlic powder, and black pepper. Drizzle the chicken breasts again with a small amount of avocado oil and use your hands to spread around the oil and seasonings over the breasts.
  • Scoop the stuffing into each chicken breast, filling them up to your heart's desire.
  • If you have them, use toothpicks to secure the filling into the chicken breasts (no worries if you don't have them).
  • Bake for 30 to 35 minutes, or until the chicken breasts are completely cooked through.
  • Serve with your choice of sides and enjoy!

Nutrition Facts : Calories 399 calories, Carbohydrate 10 grams carbohydrates, Fat 15 grams fat, Fiber 3 grams fiber, Protein 61 grams protein, ServingSize 1 of 4, Sugar 3 grams sugar

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