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Spinach and Mushroom Smothered Chicken

 Spinach and Mushroom Smothered  Chicken
Chicken breasts stay nice and moist with a mushroom and spinach topping tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. —Katrina Wagner, Grain Valley, Missouri
4 ServingsPrep/Total Time: 30 min.


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


  • 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 or until a meat thermometer reads
  • 170°.
  • 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.

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Spinach and Mushroom Smothered Chicken (continued)

Nutritional Facts: 1 chicken breast half equals 203 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 210 mg sodium, 3 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.