Spinach And Mushroom Smothered Grilled Chicken Recipe 455

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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

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 AND MUSHROOMS



Smothered Chicken With Spinach and Mushrooms image

Make and share this Smothered Chicken With Spinach and Mushrooms recipe from Food.com.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 50m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
8 ounces neufchatel cheese
17 g zesty Italian salad dressing mix
8 ounces fresh spinach
8 ounces fresh mushrooms, sliced
1 large onion, sliced lengthwise
1 1/2 cups shredded mozzarella provolone parmesan blend cheese
1 teaspoon salt, to taste
1 teaspoon pepper, to taste

Steps:

  • Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
  • Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
  • In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
  • Place the chicken breasts in bottom of 9 x 13" pan.
  • Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
  • Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
  • Evenly distribute the onion and mushroom mixture over the top of the spinach.
  • Add salt and pepper to taste.
  • Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
  • Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
  • Serve with a nice risotto or rice pilaf.

Nutrition Facts : Calories 462.5, Fat 26.9, SaturatedFat 14.5, Cholesterol 144.7, Sodium 1371.3, Carbohydrate 13.7, Fiber 2.8, Sugar 4.9, Protein 42.7

SMOTHERED CHICKEN WITH MUSHROOMS AND SPINACH RECIPE - (4.4/5)



Smothered Chicken with Mushrooms and Spinach Recipe - (4.4/5) image

Provided by á-46478

Number Of Ingredients 15

5 boneless chicken breasts 8
10 slices Mozzarella cheese, cut into 1/8 inch slices 1 T garlic powder 1 T seasoned salt, like Lawry's 1 teaspoon pepper
creamed spinach
1 large bag of spinach leaves
4 oz cream cheese
1/4 c shredded parmesan
2 cloves garlic
2 t olive oil
3 t red onion
Mushrooms
8oz pkg mushrooms
1/2 stick butter
2 t olive oil
1/2 c white wine(I used red wine vinegarette)
2 cloves garlic

Steps:

  • Directions Preheat the oven to 350 degrees. 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 T 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 T 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. 1 packet Hidden Valley Ranch dip mix Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder. Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer. Mix yeast and water in a stand mixer. Let sit about five minutes. Mix in remaining ingredients until it forms into a ball. Only add the extra flour if the dough seems sticky. Place in a greased bowl and cover. Let rise in a really warm place for about 1 hour. *Tip: I preheat the oven to 200 and turn it off. Open the door. When you can touch the racks without burning yourself, you can put the dough in and shut the door to rise. After an hour, turn dough out onto a board. Roll out into a 9 x 13 rectangle. Cut into eight strips. Move the strips to a sheet pan as you shape into a heart. Gather the ends together and tuck in. Slightly pinch the ends to form the point of the heart. Let rise another 20 minutes in a really warm place. Preheat the oven to 375. Cook the breadsticks 15 minutes. Mix melted butter and garlic powder together. Brush over the tops of the breadsticks and cook another five minutes. does the recipe only serve two? I want to make it for my family tonight Thank you for asking! I actually cooked it for my family of four and it was plenty. If you need to feed more than that, just make additional chicken breasts. The sides made plenty too. I hope you enjoy it! Ellie, thank you for asking! They are boneless and skinless breasts. I just laid them flat on a sheet pan, seasoned one side, and then turned them over and seasoned the other side. When the first 16 minutes' cooking time was done, I turned the breasts over with tongs and laid them flat again, piled on the spinach mixture, mushrooms, and slices of cheese. Then I returned them to the oven and finished cooking them. Either side can be cooked first or last. I hope this helps! Good question! Although the word "bacon" is in my title, I don't always use it in every dish. I usually use at least one of the four and sometimes all of the four. However, now that you mention it, some crispy bacon would be a nice addition to the top of this chicken. Great idea! Thank for sharing! This was awesome!!! I cheated and used already diced garlic, but other than that I did it all! This is one of the first recipes I have ever tried that wasn't a family recipe and was so much fun to make and sooo delicious!! My boyfriend was really impressed! Thank you so much for sharing!! We are keeping this one on file! Hi - I made this last night - WOW, I always think what could I do to make a dish better, well, the chicken was perfect. I would change a thing except make more of it. My partner loved it as well. Great recipe and I can't wait to make it again. I also made the asparagus, that was great as well. I didn't make the potatoes as had them the night before and I had some nice french bread so passed on the bread sticks (loved the idea of making them into a heart though). Fantastic!! Now, what do I make this evening to top that? :-) Cheers, Jeffrey from VA HI - sorry if this gets posted twice - made the chicken last night and we LOVED it. I typically say, what can I do to make a dish better.....well, in this case, just make more of it to have as leftovers. :-) Can't wait to make more of your recipes. My partner LOVED this as well. We made the asparagus and that was great also. Skipped the bread and potatoes as had made potatoes the night before and had some french bread I wanted to use up. LOVED the heart idea for the breadsticks - will totally do that for V-Day next year. :-) Yum! I made the chicken last night for dinner guests. It was a hit! Thank you! Next time, I may just add some bacon. ;) Thank you! I've seen some pictures where people have made this and did add the bacon. I will absolutely add bacon next time! We did the smothered chicken tonight and it was amazing. It's added to our list of meals to repeat. Made the smothered chicken tonight and it was amazing! We've added it to our list of repeatable meals. I don't have red potatoes on hand, I'm thinking of taking a chance and making the smashed fried potatoes with russet potatoes. Not sure how it's going to work out since I will have to cut them in quarters after boiling them. I think I'll start by frying the cut side of the potatoes hoping this will seal them and keeps them from falling apart.Then after I fry the cut side, I'll attempt to smash them ever so slightly. Wish me luck, Lol! I made this late last week and it was phenomenal!! We loved it so much, I decided to make it into a hand pie. I shredded the chicken breast, used shredded mozerella instead of sliced and drained the spinach really well. Sealed it between two 4 inch pie crust circles and froze, then bake whenever I want a little taste of smothered chicken awesomeness! I'm sorry I don't have any nutritional value for you. However, please use my recipes more as a guideline. Use lowfat cheese, butter substitutes, reduced fat cream cheese, etc. Cooking with olive oil is very heart healthy since it doesn't clog the arteries. It's still fattening, but it's a good fat. The bread can be made with whole wheat flour. I'm sure that most of the recipe can be adapted for a healthier diet. Thank you for the comment! I hope this helps. Hi, thanks for sharing; I will be trying this tomorrow. It looks delicious! I do have one question..is the "T" teaspoon or tablespoon? Just want to make sure I do it right. Thanks!! Sounds great! I always treat a recipe as a guideline. I almost never follow them exactly and change things to put my spin on them. Please feel free to use my recipes that way too. Make it your own. Thank you for the comment! You can use chicken stock in place of the wine or leave it out altogether. It's more for flavor. Thank you for asking! Thank you so much! I love improvisation, and I think the heavy cream will work. However, may I suggest that you sprinkle a tablespoon or so of flour over the spinach before adding the cream, and then add 1/4 to 1/2 C cream to the spinach. I think this will help the sauce thicken up quite nicely. Let me know how it turns out! I couldn't get the reply button to work for me... but we enjoyed this recipe. It was a bit peppery. I will probably cut back on that next time, but other than that, even without the mushrooms, it was a hit. It is way out of my box...as far as what I usually make, but it was good. I could see the chicken being really good over pasta... the possibilities are endless! I may start checking out your blog. I follow a few regularly, but enjoy recipes--and being able to see the pics also. Made this for dinner tonight. My husband and I thoroughly enjoyed it. I definitely will make this again! I would like to make your chicken recipe but I do not cook with wine. Would it be a big deal to omit it? Will it throw off the taste? If so, is there something I can use instead? Thank you so much for the comments. I am very familiar with the traditional Southern smothered chicken/pork chops recipes, since I am from the South, and I do love those old family favorites. Sometimes I do things the old fashioned way, but sometimes I like to mix things up and put a new spin on them. I just like to go in the kitchen and create, whether it's remaking an old recipe or inventing a new one. You're welcome! Glad I could make you hungry! I am a vegetarian and thought you might like to hear that we tried the chicken recipe tonight with Quorn (company that makes meat substitutes) chicken cutlets and it turned out great! My husband loves spinach so I knew it was worth a try. He helped by making the mushrooms, and made green beans in the skillet he had made the mushrooms in. Yum! Thank you for the great recipe! Made this tonight...it was well worth the effort. My husband (actually my whole family) loves everything I make, his comment when he bit into this chicken was "Wow sweetie, this is restaurant quality." I did make a minor change with the chicken, I dredged it in sour cream then coated it with a combination of breadcrumbs and grated parmesean cheese. We took a little break from our blog, but when we return in the very near future we'll be blogging about this great dish. Thanks. http://rezichfamilykitchen.wordpress.com/ Add comment When rising bread, preheat your oven to 200 degrees. When it's there, turn the oven off and open the door. When you can touch the rack with your hand, put the bread in the oven and shut the door. This makes for a much better and quicker rise. CORN CASSEROLE 1/4 stick butter 1/4 C flour 1 C chicken stock 1/2 C milk 1/2 C sour cream 1 box Jiffy cornbread mix 2 eggs 1 1/2 ... I can't just make anything the way it was originally intended. Oh, no. I have to go messing around with the recipe and put my spi... SPICY SWEET POTATO FRIES 2 large sweet potatoes, peeled and cut into strips 1/4 C cornstarch (this makes them extra crispy) 1 T salt (... Did your mom make Chili Frito Pie for you when you were a kid? It may be a Southern thing. But my mom sure did make it for me...a lot. ... The color of a chile pepper usually doesn't indicate the heat level of the pepper. Usually the smaller a pepper is, the hotter it is. Preheat the oven to 350 degrees. 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 T 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 T 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. 1 packet Hidden Valley Ranch dip mix Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder. Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer. Mix yeast and water in a stand mixer. Let sit about five minutes. Mix in remaining ingredients until it forms into a ball. Only add the extra flour if the dough seems sticky. Place in a greased bowl and cover. Let rise in a really warm place for about 1 hour. *Tip: I preheat the oven to 200 and turn it off. Open the door. When you can touch the racks without burning yourself, you can put the dough in and shut the door to rise. After an hour, turn dough out onto a board. Roll out into a 9 x 13 rectangle. Cut into eight strips. Move the strips to a sheet pan as you shape into a heart. Gather the ends together and tuck in. Slightly pinch the ends to form the point of the heart. Let rise another 20 minutes in a really warm place. Preheat the oven to 375. Cook the breadsticks 15 minutes. Mix melted butter and garlic powder together. Brush over the tops of the breadsticks and cook another five minutes. does the recipe only serve two? I want to make it for my family tonight Thank you for asking! I actually cooked it for my family of four and it was plenty. If you need to feed more than that, just make additional chicken breasts. The sides made plenty too. I hope you enjoy it! Ellie, thank you for asking! They are boneless and skinless breasts. I just laid them flat on a sheet pan, seasoned one side, and then turned them over and seasoned the other side. When the first 16 minutes' cooking time was done, I turned the breasts over with tongs and laid them flat again, piled on the spinach mixture, mushrooms, and slices of cheese. Then I returned them to the oven and finished cooking them. Either side can be cooked first or last. I hope this helps! Good question! Although the word "bacon" is in my title, I don't always use it in every dish. I usually use at least one of the four and sometimes all of the four. However, now that you mention it, some crispy bacon would be a nice addition to the top of this chicken. Great idea! Thank for sharing! This was awesome!!! I cheated and used already diced garlic, but other than that I did it all! This is one of the first recipes I have ever tried that wasn't a family recipe and was so much fun to make and sooo delicious!! My boyfriend was really impressed! Thank you so much for sharing!! We are keeping this one on file! Hi - I made this last night - WOW, I always think what could I do to make a dish better, well, the chicken was perfect. I would change a thing except make more of it. My partner loved it as well. Great recipe and I can't wait to make it again. I also made the asparagus, that was great as well. I didn't make the potatoes as had them the night before and I had some nice french bread so passed on the bread sticks (loved the idea of making them into a heart though). Fantastic!! Now, what do I make this evening to top that? :-) Cheers, Jeffrey from VA HI - sorry if this gets posted twice - made the chicken last night and we LOVED it. I typically say, what can I do to make a dish better.....well, in this case, just make more of it to have as leftovers. :-) Can't wait to make more of your recipes. My partner LOVED this as well. We made the asparagus and that was great also. Skipped the bread and potatoes as had made potatoes the night before and had some french bread I wanted to use up. LOVED the heart idea for the breadsticks - will totally do that for V-Day next year. :-) Yum! I made the chicken last night for dinner guests. It was a hit! Thank you! Next time, I may just add some bacon. ;) Thank you! I've seen some pictures where people have made this and did add the bacon. I will absolutely add bacon next time! We did the smothered chicken tonight and it was amazing. It's added to our list of meals to repeat. Made the smothered chicken tonight and it was amazing! We've added it to our list of repeatable meals. I don't have red potatoes on hand, I'm thinking of taking a chance and making the smashed fried potatoes with russet potatoes. Not sure how it's going to work out since I will have to cut them in quarters after boiling them. I think I'll start by frying the cut side of the potatoes hoping this will seal them and keeps them from falling apart.Then after I fry the cut side, I'll attempt to smash them ever so slightly. Wish me luck, Lol! I made this late last week and it was phenomenal!! We loved it so much, I decided to make it into a hand pie. I shredded the chicken breast, used shredded mozerella instead of sliced and drained the spinach really well. Sealed it between two 4 inch pie crust circles and froze, then bake whenever I want a little taste of smothered chicken awesomeness! I'm sorry I don't have any nutritional value for you. However, please use my recipes more as a guideline. Use lowfat cheese, butter substitutes, reduced fat cream cheese, etc. Cooking with olive oil is very heart healthy since it doesn't clog the arteries. It's still fattening, but it's a good fat. The bread can be made with whole wheat flour. I'm sure that most of the recipe can be adapted for a healthier diet. Thank you for the comment! I hope this helps. Hi, thanks for sharing; I will be trying this tomorrow. It looks delicious! I do have one question..is the "T" teaspoon or tablespoon? Just want to make sure I do it right. Thanks!! Sounds great! I always treat a recipe as a guideline. I almost never follow them exactly and change things to put my spin on them. Please feel free to use my recipes that way too. Make it your own. Thank you for the comment! You can use chicken stock in place of the wine or leave it out altogether. It's more for flavor. Thank you for asking! Thank you so much! I love improvisation, and I think the heavy cream will work. However, may I suggest that you sprinkle a tablespoon or so of flour over the spinach before adding the cream, and then add 1/4 to 1/2 C cream to the spinach. I think this will help the sauce thicken up quite nicely. Let me know how it turns out! I couldn't get the reply button to work for me... but we enjoyed this recipe. It was a bit peppery. I will probably cut back on that next time, but other than that, even without the mushrooms, it was a hit. It is way out of my box...as far as what I usually make, but it was good. I could see the chicken being really good over pasta... the possibilities are endless! I may start checking out your blog. I follow a few regularly, but enjoy recipes--and being able to see the pics also. Made this for dinner tonight. My husband and I thoroughly enjoyed it. I definitely will make this again! I would like to make your chicken recipe but I do not cook with wine. Would it be a big deal to omit it? Will it throw off the taste? If so, is there something I can use instead? Thank you so much for the comments. I am very familiar with the traditional Southern smothered chicken/pork chops recipes, since I am from the South, and I do love those old family favorites. Sometimes I do things the old fashioned way, but sometimes I like to mix things up and put a new spin on them. I just like to go in the kitchen and create, whether it's remaking an old recipe or inventing a new one. You're welcome! Glad I could make you hungry! I am a vegetarian and thought you might like to hear that we tried the chicken recipe tonight with Quorn (company that makes meat substitutes) chicken cutlets and it turned out great! My husband loves spinach so I knew it was worth a try. He helped by making the mushrooms, and made green beans in the skillet he had made the mushrooms in. Yum! Thank you for the great recipe! Made this tonight...it was well worth the effort. My husband (actually my whole family) loves everything I make, his comment when he bit into this chicken was "Wow sweetie, this is restaurant quality." I did make a minor change with the chicken, I dredged it in sour cream then coated it with a combination of breadcrumbs and grated parmesean cheese. We took a little break from our blog, but when we return in the very near future we'll be blogging about this great dish. Thanks. http://rezichfamilykitchen.wordpress.com/ Add comment When rising bread, preheat your oven to 200 degrees. When it's there, turn the oven off and open the door. When you can touch the rack with your hand, put the bread in the oven and shut the door. This makes for a much better and quicker rise. CORN CASSEROLE 1/4 stick butter 1/4 C flour 1 C chicken stock 1/2 C milk 1/2 C sour cream 1 box Jiffy cornbread mix 2 eggs 1 1/2 ... I can't just make anything the way it was originally intended. Oh, no. I have to go messing around with the recipe and put my spi... SPICY SWEET POTATO FRIES 2 large sweet potatoes, peeled and cut into strips 1/4 C cornstarch (this makes them extra crispy) 1 T salt (... Did your mom make Chili Frito Pie for you when you were a kid? It may be a Southern thing. But my mom sure did make it for me...a lot. ... The color of a chile pepper usually doesn't indicate the heat level of the pepper. Usually the smaller a pepper is, the hotter it is.

SMOTHERED CHICKEN WITH SAUTEED MUSHROOMS & CREAMED SPINACH RECIPE - (4.1/5)



Smothered Chicken with Sauteed Mushrooms & Creamed Spinach Recipe - (4.1/5) image

Provided by á-26577

Number Of Ingredients 21

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

Steps:

  • 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.

SPINACH AND MUSHROOM SMOTHERED GRILLED CHICKEN RECIPE - (4.5/5)



Spinach and Mushroom Smothered Grilled Chicken Recipe - (4.5/5) image

Provided by á-160091

Number Of Ingredients 8

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

Steps:

  • In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4 to 5 minutes on each side or until a meat thermometer reads 170°F. Top with cheese. Cover and grill 2 to 3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

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

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SPINACH AND MUSHROOM SMOTHERED GRILLED CHICKEN RECIPE AND ...
spinach-and-mushroom-smothered-grilled-chicken-recipe-and image
3 cup Baby Spinach 1 3/4 cup, whole Mushrooms 3 stalk Onions 1 tbsp Olive oil 4 breast, bone and skin removed Chicken breast 1 dash Salt 1 dash Pepper 2 …
From eatthismuch.com
Servings 4
Total Time 30 mins


SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS ...
smothered-chicken-with-creamed-spinach-bacon-mushrooms image
Smothered Chicken with Creamed Spinach, Bacon, Mushrooms. See original recipe at : juliasalbum.com. kept by mondobff recipe by juliasalbum.com. Categories: Chicken; print. Ingredients: Chicken: 1 tablespoon butter 4 small …
From keeprecipes.com


CREAMY SPINACH AND MUSHROOM CHICKEN - WHAT'S IN THE PAN?
2018-12-03 Chicken: Season chicken breasts with salt and pepper on a large plate and set aside.Next in a large skillet, add 1 tablespoon of olive oil and 1 tablespoon butter. Allow for …
From whatsinthepan.com
4.3/5 (93)
Total Time 30 mins
Category Main Course
Calories 357 per serving
  • Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet, add 1 tablespoon of olive oil and 1 tablespoon butter. Allow for butter to melt over medium high heat. When the pan is hot, add chicken and cook for about 4 minutes on each side until browned for a total of 8 minutes. Remove it onto a plate .
  • Now add the sliced mushrooms and remaining tablespoon of olive oil and 1 tablespoon butter to the pan. Cook for 5 minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan.
  • Sauce: To make the sauce, add remaining butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour and cook until it's no longer raw. Slowly add chicken broth, heavy cream. Once simmering add Parmesan cheese and allow it to blend for 2-3 minutes. Add salt, garlic powder and pepper. Taste the sauce and adjust the seasoning, if necessary.


SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS ...
2016-02-20 Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F: In the mean time, make the creamed spinach. Heat 1 tablespoon …
From juliasalbum.com
4.8/5 (115)
Total Time 1 hr
Category Main Course
Calories 611 per serving
  • Butter the bottom of the baking dish (I used an oval casserole dish measured 13 inches x 9 inches x 4 inches deep).
  • Generously season 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.
  • In the mean time, 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.


SPINACH AND MUSHROOM SMOTHERED CHICKEN RECIPE - FAXO
2014-07-08 Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil …
From faxo.com
  • In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
  • Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  • Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.


SPINACH AND MUSHROOM SMOTHERED CHICKEN RECIPE | SPARKRECIPES
You can still search and find our health recipes here. SparkRecipes is powered by. Articles. Spinach and Mushroom smothered chicken. Share on Facebook Share on Pinterest Share by Email More sharing options. Share on Twitter. Print. Be the first to rate this recipe! Nutritional Info. Servings Per Recipe: 5 Amount Per Serving Calories: 279.1. Total Fat: 11.9 g; Cholesterol: …
From recipes.sparkpeople.com
Servings 5
Calories 279 per serving


SPINACH AND MUSHROOM SMOTHERED CHICKEN RECIPE
Spinach and Mushroom Smothered Chicken Ingredients: 3 cups fresh baby spinach 1¾ cups sliced fresh mushrooms 3 green onions, sliced 2 Tablespoons chopped pecans 1½ teaspoons olive oil 4 boneless skinless chicken breast halves (4 ounces each) ½ teaspoon rotisserie chicken seasoning 2 slices reduced fat provolone cheese, halved Directions: 1. In a large …
From momswhothink.com
Estimated Reading Time 50 secs


SPINACH AND MUSHROOM SMOTHERED CHICKEN | RECIPE | RECIPES ...
Spinach and Mushroom Smothered Chicken. 87 ratings · 30 minutes · Serves 4. Taste of Home. 2M followers . Low Carb Chicken Recipes. Low Carb Recipes. Cooking Recipes. Healthy Recipes. Diet Recipes. Recipes Dinner. Recipe Chicken. Delicious Recipes. Easy Recipes. More information.... Ingredients. Meat. 4 Chicken breast, boneless skinless. 1/2 tsp …
From pinterest.com
4.7/5 (86)
Total Time 30 mins
Servings 4


SPINACH AND MUSHROOM SMOTHERED GRILLED CHICKEN RECIPE ...
Spinach Mushroom Smothered Chicken Recipe. Spinach and Mushroom Smothered Chicken (Medifast & GF) This entire recipe counts as 5 lean, 3 green, and 2 healthy fats. Feel free to double or triple the amount of spinach if you’re a spinach fan like I am. spinach, vinegar, olive oil, fresh mushrooms, garlic powder, grated carrot and 2 more Creamy Vegetable Pie …
From recipegoulash.com


SMOTHERED SPINACH & MUSHROOM CHICKEN - COURTNEY'S HEALTHY ...
2020-09-10 Smothered Spinach & Mushroom Chicken. Sep 10, 2020. There are so many boring chicken recipes out there! You know, it’s the same thing over and over and no one likes dry chicken. In my quest to eat more yummy chicken recipes, I created this masterpiece which disguises spinach for all you veggie haters. It’s easier than it looks and is a crowd pleaser. I …
From courtneyshealthyrecipes.com


SPINACH AND MUSHROOM SMOTHERED CHICKEN RECIPE - EASY RECIPES
Add the mushrooms to a large and season with 1 tsp garlic powder, salt and ground thyme. Cook over medium heat until browned, about 7 minutes, stirring occasionally. Remove from heat and combine with the creamed spinach. 5. Remove the chicken from the oven and flip chicken over. Divide mushroom and spinach mixture over each […]
From recipegoulash.com


PIN ON CHICKEN
Grilled chicken smothered with sautéed spinach, mushrooms, onions, pecans, and topped with melted provolone cheese. An easy weeknight dinner packed with nutrients.
From pinterest.com


SMOTHERED GRILLED CHICKEN RECIPES
Brush each chicken breast with some of the remaining 1/2 cup BBQ sauce. Top with mushrooms and onions. Fold foil around each chicken breast to enclose the chicken and veggies. Allow to cook over medium heat for 10 to 12 minutes or until chicken is tender and juices run clear or a meat thermometer inserted into the center reads 170 degrees F.
From tfrecipes.com


HEALTHY RECIPES: SPINACH AND MUSHROOM SMOTHERED GRILLED ...
In a large skillet, sauté the spinach, mushrooms, and onions in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with salt and pepper. Place chicken on greased grill rack. Grill covered for about 4-5 minutes on each side or until a …
From healthylunchideas.net


SPINACH AND MUSHROOM SMOTHERED CHICKEN | KETORECIPES
2019-02-20 Spinach and Mushroom Smothered Chicken. 30 minutes. Calories 110 kcal. Ingredients ...
From ketorecipes.io


SMOTHERED CHICKEN WITH MUSHROOMS & SPINACH | SMOTHERED ...
Mar 18, 2020 - INGREDIENTS CREAMED SPINACH: 1 large bag of spinach leaves 1/2 (8-ounce) package cream cheese 1/4 cup shredded Parmesan cheese...
From pinterest.ca


CHICKEN MUSHROOM SPINACH RECIPES
Cook mushrooms, onions and spinach in butter until vegetables are softened and spinach is wilted, about 4 to 5 minutes. Stir in garlic. Add the flour and stir for 1 minute until the pasty taste cooks off. Add the half-and-half and stir slowly as sauce thickens. Add the chicken to skillet; cook until hot, stirring occasionally. Stir in Parmesan ...
From tfrecipes.com


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