Back to Spinach and Mushroom Smothered Chicken

Print Options


Card Sizes

Spinach and Mushroom Smothered  Chicken Recipe

Spinach and Mushroom Smothered Chicken Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. Moisten a paper towel with cooking oil; using long-handled tongs, 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 thermometer reads 170°.
  • 3. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Top chicken breasts with spinach mixture. Yield: 4 servings.

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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.