Total Time: 40 mins | Yield: 4 Servings
This spinach and mushroom smothered chicken looks fancy, but the truth is this is not tricky to make. Juicy and moist chicken breasts covered in melted cheese. This dish is an excellent meal option for an extra special dinner. Pair this spinach and mushroom chicken up with mashed potatoes and a bottle of your favorite wine.
This recipe is unquestionably an awesome chicken recipe. It guarantees a fabulous, healthy, and quick meal. It’s our popular dinner rotation!
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This spinach and mushroom-smothered chicken is a huge hit at home. My family loves every inch of this dish. Not only that this is an excellent weeknight dinner, but a great date night meal option as well! Serve this with mashed potatoes or cauliflower mashed if you rather want a low-carb side.
Ingredients
1-1/2 teaspoon olive oil
4 boneless, skinless chicken breast halves (4 ounces each)
3 green onions, sliced
1-3/4 cup sliced fresh mushrooms
2 slices reduced-fat provolone cheese, halved
2 tablespoon chopped pecans
3 cups fresh baby spinach
1/2 teaspoon rotisserie chicken seasoning
HOW TO MAKE SPINACH AND MUSHROOM SMOTHERED CHICKEN
Step 1: Ready the grill and preheat it.
Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the green onions and mushrooms to the skillet. Saute the veggies until soft. Next, add the pecans along with the spinach. Continue to cook until tender.
Step 3: Take the skillet off the heat when done and cover to keep the veggies warm.
Step 4: On the entire chicken, sprinkle the seasonings and rub until well coated. On the preheated grill, lay the chicken and cook on all sides until done. Add the cheese on top and continue to cook for a couple of minutes until melted.
Step 5: To serve, top each serving with the mushroom mixture. Enjoy right away!
Nutrition Facts:
1 serving: 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
Ingredients
- 1-1/2 teaspoon olive oil
- 4 boneless, skinless chicken breast halves (4 ounces each)
- 3 green onions, sliced
- 1-3/4 cup sliced fresh mushrooms
- 2 slices reduced-fat provolone cheese, halved
- 2 tablespoon chopped pecans
- 3 cups fresh baby spinach
- 1/2 teaspoon rotisserie chicken seasoning
Instructions
Step 1: Ready the grill and preheat it.
Step 2: Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the green onions and mushrooms to the skillet. Saute the veggies until soft. Next, add the pecans along with the spinach. Continue to cook until tender.
Step 3: Take the skillet off the heat when done and cover to keep the veggies warm.
Step 4: On the entire chicken, sprinkle the seasonings and rub until well coated. On the preheated grill, lay the chicken and cook on all sides until done. Add the cheese on top and continue to cook for a couple of minutes until melted.
Step 5: To serve, top each serving with the mushroom mixture. Enjoy right away!
