Spinach and Mushroom Smothered Chicken
This easy, creamy, and flavor-packed dish transforms classic chicken into something extraordinary with earthy mushrooms, tender baby spinach, crunchy pecans, and melty provolone cheese.
Servings: 4 servings
Equipment
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1.5 teaspoons Olive Oil
- 1.75 cups Fresh Mushrooms, sliced
- 3 Green Onions, sliced
- 3 cups Fresh Baby Spinach
- 2 tablespoons Pecans, chopped
- 4 pieces Boneless Skinless Chicken Breast Halves (about 4 ounces each)
- 0.5 teaspoons Rotisserie Chicken Seasoning
- 2 slices Reduced-Fat Provolone Cheese, halved
Instructions
- Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and green onions, sautéing until mushrooms are tender and beginning to brown (about 5 minutes).
- Stir in baby spinach and cook, stirring, until the spinach is wilted (about 1-2 minutes). Add pecans and continue to cook for another 1 minute. Transfer mushroom-spinach mixture to a bowl and cover to keep warm.
- Sprinkle chicken breasts on both sides with rotisserie chicken seasoning. In the same skillet, cook the chicken breasts over medium-high heat, turning once, until golden brown and cooked through (about 5-7 minutes per side, depending on thickness).
- Once the chicken is cooked, reduce heat to low. Spoon the reserved mushroom-spinach mixture over each piece of chicken.
- Top each chicken breast with a halved slice of reduced-fat provolone cheese.
- Cover skillet and heat for about 2 minutes, or until cheese is melted and bubbly.
- Remove from heat and serve immediately, garnishing with extra green onions or fresh herbs if desired.
Notes
Serve with fluffy mashed potatoes, garlic butter noodles, or a fresh garden salad. For a lighter option, pair it with roasted vegetables.