Spinach and Mushroom Smothered Chicken Recipe
- 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. Place chicken on greased grill rack. Grill 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.
1 each: 203 calories, 9g fat (2g saturated fat), 68mg cholesterol, 210mg sodium, 3g carbohydrate (1g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Reviews for Spinach and Mushroom Smothered Chicken
"Great presentation and delicious!"
"My family loved this recipe! The sauteed mushrooms and spinach and green onions on top of the grilled chicken breast with melted provolone were a nice addition of flavors, and no high-calorie sauce was required. I skipped the pecans and used Nature's Seasons seasoning blend. I served it with the "Special Cauliflower" recipe on this site and some Seeds of Change brand quinoa and brown rice blend. It was a delicious and nutritious meal!"
"Nice variation on chicken breasts! The chicken breasts I used were rather large so I pounded them to an even thickness. I seasoned with a spicy blend (Kickin' chicken brand) and browned the chicken before placing in oven and baking at 375 for 30 minutes. Meanwhile, I sauted thinly sliced red onion, mushrooms, scallions, and spinach. When chicken was done I spread the sauted mix on top of each breast, covered with cheese, and popped it under the broiler until cheese was bubbly and slightly browned. Eating for lunch all week. This one will go on regular rotation this winter!! Thanks for the idea."
"I grilled and it was great. Different cheeses might be fun. Next time maybe swiss."
"Excellent! I've made it twice. I used Montreal Cicken seasoning on the chicken. Definitely a keeper!"
"Have made this recipe several times. Added some garlic to the spinach and mushrooms like one other reader suggested. Made it for a large group and it was a hit. For the large group I marinated the chicken, then grilled it in batches, covered it and kept it warm in the oven. Before serving I put the cheese on and then the mushroom spinach which I kept warm in a crock pot. It was a real hit. A real keeper."
"This was awesome!! I used Weber kickin chicken for the seasoning, lots of flavor. Followed the directions otherwise. My husband went back for seconds and asked that I make it again! Thanks!"
"I loved the concept and it was, in fact, easy to make. However, I did think it was lacking a "wow" factor. I made as written, and probably should have zazzed it up with extra spices. Overall though, it's a solid and simple recipe that I would make again."
"I can't realistically rate this since I have not made it yet. BUT, in order to get the full ingredients list (including the first two ingredients, the spinach and the mushrooms) I had to click on the PRINT version. The version that first came up began with 3 green onions, sliced....with no mention of spinach or mushrooms. Those first two lines might have been covered up by the picture, but it was confusing. I almost gave up until I clicked on PRINT, and there the two missing ingredients were!"
"Definitely going to try this. Looks great. Do have to ask...what the heck is rotisserie chicken seasoning??"
"Delicious dish- simple yet elegant. I stuck to the recipe without changes. I created my own rotisserie chicken seasoning using Italian seasoning, paprika, crushed red pepper, garlic powder and Ms. Dash seasoning. I can't wait to go to sleep, wake up tomorrow and eat the leftovers!"
"This was A M A Z I N G!! My family loved it. I added extra spinach and mushrooms, added onion and garlic powder and eliminated the pecans (allergies). Will make this over and over."
"We loved this! Definitely need seasoning on the veggies. Can't wait to make again."
"Great recipe! Tried it for the first time tonight. Would agree that adding a few seasonings to the saute' would help ."
"This recipe proved to be a winner! It was even better than a similarly offered dinner at a favorite restaurant."
"I took out the nuts, and added bacon. I fried the bacon, and cooked the chicken in the oven with Montreal Steak Seasoning and garlic powder. Then I cooked the spinach, green onions, and mushrooms in the left over bacon grease olive oil, garlic and pepper. After the chicken was finished I butterflied the chicken put bacon on top, then the mushroom/ spinach mixture and the provolone cheese on top of that and broiled it until the cheese was melted. It was AWESOME.. Maybe not as healthy now, but it was worth it."
"This was excellent and so delicious! I left out the pecans and fixed it using the broiler. Fast, easy, and extra good!"
"made it with walnuts instead of pecans and it was delish!!"
"Very good and easy to make. I think I might add more seasoning next time."
"easy to make and worthy of leftover, which is saying a lot because we don't like leftovers very often."
"totally awesome easy and a must make"
"This was wonderful just as written - easy and fast"
"I made this for dinner tonight, and it was delicious! I omitted the pecans because I didn't have them and I am not a fan of nuts in savory dishes. To anyone who thought it was bland, be sure to season the mushrooms and spinach with salt and pepper. I used baby bella mushrooms because they have more flavor to me. I also used my George Forman grill as well since I don't have any other grill. Tasted fine to me...just be sure not to overcook your chicken. I served mine with mashed potatoes. This recipe is easy and definitely a keeper!"
"My family loved this! I liked the dish, but I thought it was a trifle bland. I intend to increase the rotisserie seasoning on the chicken and add fresh garlic to the spinach/mushroom mixture next time. However, even without any changes, this recipe is a keeper. It has a very nice presentation and it was easy to make. I grilled the chicken in a George Foreman grill and then melted the cheese onto the chicken in a 425 degree oven for a few minutes. (It was too rainy to grill outside.) Otherwise, I followed the recipe exactly."
"All your recipe are very good I enjoy getting then a lotThanksNorma"
"All I can say is Winner * Winner * This certainly was most enjoyable, easy and not that expensive to make. All of the base's are covered in one mouth watering recipe.Janie"
"My whole family loved this recipe. I wasn't able to grill the chicken (due to cold weather), so I seasoned and sautéed it first, and set it aside Then I sautéed the spinach and mushrooms with the yummy bits left in the pan from the chicken. I subbed mozz because I didn't have provolone on hand. This chicken was just delicious! I'll have to try the recipe again when the weather warms up - I'm sure it's excellent grilled as well."
"I prepared this tonight and it is a real winner. I made a few changes - used some chopped yellow onion, used Montreal Steak Seasoning on the chicken, used slices of pepper jack cheese. Because it was so cold outside, I sauteed the chicken on the stove instead of grilling it. This was absolutely delicious. We will definitely have this again. I highly recommend it as a Volunteer Field Editor for Taste of Home."
"This came out fabulous! I made a couple substitutions as I don't buy mixed seasonings because of the amount of sodium. I seasoned the chicken breasts with a little salt, pepper, paprika, thyme, onion and garlic powder. I grilled the chicken. I didn't have green onion so I used regular white onion, added garlic to the mixture. And because I didn't have provolone I ended up making an "italian" flare with fresh grated parmesan mixed into the spinach mushroom mixture and a small amount of mozzerella cheese. I also added a teaspoon of low fat sour cream to make a creamier creamed spinach type sauce to top the chicken with. SO yummy!!"
"The flavor was great, definitely a keeper!!"
"This is awesome. I broiled instead of grilling it. I think it would be even better grilled. Will definitely make again."
"WOW!! This is tasty!!! Instead of grilling the meat, I pan fried (covered) until nice and brown and cooked through. I then removed the chicken from pan and did the vegetables in the drippings until not quite done, returning the chicken to the pan, topping with the cheese until melted. I served the chicken with the spinach mixture on top. The chicken was very moist, the flavors are very good and the pecans add a very nice crunch and added flavor. Can't wait to make this dish again."
"I have made this several times. We both love it. I usually add more rotisserie seasoning. Sometimes I don't use the spinich either but it always turns out great."
"I have never made this, but I am going to try it but with NO cheese and in my crockpot. I do not have a grill."
"This is a very nice recipe. When I made it, I added a chopped garlic clove and a little red crushed pepper. Next time I make I'm going to use pine nuts instead of pecans and substitute fontina cheese. The original recipe was delicious but thse changes simply reflect my personal taste."
"This is a very nice recipe. When I made it, I added a chopped garlic clove and a little red crushed pepper. Next time I make I'm going to use pine nuts instead of pecans and substitute fontina cheese. The original recipe was delicious but thse changes reflect my tastes more."
"I started to cook the chicken for something else and decided to make this. I pan fried the chicken in a non-stick pan sprayed with Pam and added rosemary-garlic seasoning to it and simmered it until almost done. Then I sauteed the fresh mushrooms, green onion, and fresh spinach in the same pan with a little olive oil until the mushrooms and spinach were tender. I added about a tablespoon of real bacon bits and I think that helped since I didn't have the rotisserie chicken seasoning. I have never seen it or heard of that seasoning until now. It was a fluke that I had all the ingredients, even the provolone cheese. I put the chicken back in the pan and covered it with the spinach and mushroom mixture and then the cheese. I put a lid over it and let the cheese melt. OMG it was so good. I live alone so I halved the recipe and one chicken breast was enough but I made enough for 2 meals. I think I need to make it again and invite some cute guy over for dinner! Any wine suggestions?"
"Great recipe, I cooked the chicken in the George Foreman Grill, yummy and speedy."
"yummy! not recommended to eat with rice though! :)"
"my husband thought this was a little bland the first night we tried it. When I made it again, I added garlic to the spinach/mushroom saute, and it was a huge hit!"
"This was a fast, delicious recipe!! I added a half jar of marinara sauce to the spinach and mushroom saute to give it a little bit more substance. Excellent!!"
"Delicious and easy and only 5 Weight Watchers Points Plus per serving."
"Simple to make, great flavor."
"YUMMY!!! My Husband and I loved this!!! I had a little trouble finding the Rotisserie Seasoning but with a little help from and employee I found it. McCormick Perfect Pinch is the brand I found. Maybe that will help those of you having difficulties finding the seasoning."
"Made this on my lunch hour for my son who was leaving after a long weekend home, so you know it is a quick Recipe, as was the side I made of Cranberry Couscous. I used Pappy's Seasoning on the chicken. Any seasoning blend with paprika will do. I usually have all these ingredients in my kitchen so it was a great find for me. I only substituted out the provolone for monterey jack. I used my 12" shallow round grill pan on the stove and covered it with a frying pan. No need for the broiler."
"WHAT IS ROTISSERIE chicken SEASONING?CAN YOU BUY IT?IUSE WHAT I HAD ON HAND AND IT WAS GREAT"
"Have made this several times and we love it. If you are cooking it for a later time I would recomend that you drain the spinach after cooking it or else when you re-heat it becomes to watery."
"Very tasty although I did not use the pecans, but substituted the pecans for slithered almondsSurprising moist and juicy"
"I am really going to try this one I have some Montreal chicken seasoning that would be good or lemon pepper"
"My whole family enjoyed this recipe and it was much easier to make than I anticipated. I will be making this again for dinner tonight!"
"My pet peeve is recipes that call for an odd-ball spice such asRoisterer chicken spice- I will check out Macormicks bottle to see what's in it, then I will make up my mind as whether to make it or not."
"Rotisserie seasoning can be purchased in the spices. It is made my McCormick. Katrina Wagner"
"what is rotisserie chicken spice?Mary"
"Glad to hear it can be cooked in a skillet. My son and I will enjoy every bit. Have company coming and they will love it also"
"This sounds like a tasty recipe, especially since it can be done in a pan instead of a grill. Would omitting the mushrooms ruin it? My husband won't touch mushrooms!"
"I am just spraying a skillet with nonstick spray and cooking the chicken in it until done, then adding the mushrooms, etc. until done."
"I ALSO WOULD LIKE TO KNOW HOW TO COOK THE SPINACH AND MUSHROOM SMOTHERED chicken IN THE OVEN SINCE WE CANNOT BBQ IN OUR BUILDING. PLEASE RESPOND. THANKS."
"Can this be cooked in a regular oven as l hate using a bbq"
"Should not the chicken recipe end with the mushroom/spinnach mixture being put underneath the blasnket of cheese?"
"Loved this recipe. Served it with wild rice."
"We like this recipe and I served it with whole wheat couscous."