Spinach and Mushroom Smothered  Chicken Recipe
Spinach and Mushroom Smothered Chicken Recipe photo by Taste of Home

Spinach and Mushroom Smothered Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
  2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. 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°.
  4. 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.
Originally published as Spinach and Mushroom Smothered Chicken in Healthy Cooking

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.

Full-Bodied White Wine

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

Reviews for Spinach and Mushroom Smothered Chicken

AVERAGE RATING
   (35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 28, 2014

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 REVIEW
Reviewed Feb. 7, 2014

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.

MY REVIEW
Reviewed Feb. 5, 2014

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 store instead of grilling it. This was absolutely delicious. We will definitely have this again. I highly recommend it. Here is the link to my review and photos: http://community.tasteofhome.com/community_forums/f/30/p/894364/7748208.aspx#7748208

MY REVIEW
Reviewed Feb. 2, 2014

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!!

MY REVIEW
Reviewed Dec. 19, 2013

The flavor was great, definitely a keeper!!

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