Smothered Chicken with Sauteed Mushrooms And Creamed Spinach


A whole supper of chicken, mushrooms, and creamed spinach! This meal comes together quite quickly if you prepare everything in advance.

In a rich, creamy spinach sauce, this dish for Chicken Florentine has precisely grilled chicken. Serve it over rice, spaghetti, or a straightforward green salad. Add some fresh parsley and a squeeze of lemon for taste and color.

One of those recipes that seems and sounds elegant but is actually quite simple is this one. I enjoy serving it with my one-pot creamy lemon pasta and finishing it off with a squeeze of lemon juice.

Ingredients :

creamed spinach :

1 large bag of spinach leaves
1/2 (8-ounce) package of cream cheese
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
3 tablespoons red onion, minced
2 tablespoons olive oil
Salt and pepper, to taste

chicken :

4 to 5 boneless chicken breasts
Mozzarella cheese slices 8 to 10 slices, each 1/8 inch thick
1 tablespoon garlic powder
1 tablespoon seasoned salt, like Lawry’s
1 teaspoon pepper

sauteed mushrooms :

8-ounce package of mushrooms, sliced
1/2 stick butter
2 tablespoons olive oil
1/2 cup white wine
2 cloves garlic, minced
Salt and pepper, to taste

Method :

Preheat the oven to 350°F. On both sides of the chicken, season with pepper, salt, and garlic powder. Bake for 16 minutes.

Make the creamed spinach in the interim. Melt two tablespoons of olive oil in a pan over medium-high heat. To taste, include garlic, salt, and pepper. Garlic and spinach should be added. It will shrink absurdly. Add the cream cheese and parmesan cheese once it has fully cooked. Cooking and stirring should continue until the cream cheese melts. Get rid of the heat.

Melt butter and 2 tablespoons of olive oil in a pan for the mushrooms. Add the mushrooms and stir often until evenly browned. They won’t brown if you season them with salt before they’ve browned. Use the wine to deglaze the pan. Garlic, salt, and pepper, to taste, should be added. Cook for a while to completely burn off the wine.

Turn the chunks of chicken over. Over the top of each breast, distribute the spinach and mushrooms. Each piece of chicken should have two pieces of cheese on it. Cook for a further 12 to 14 minutes, or until the chicken is cooked through and the cheese has browned.