Spinach and Mushroom Smothered Chicken Recipe

Spinach and Mushroom Smothered Chicken is the ultimate quick comfort dish, with juicy chicken breasts blanketed in a savory sauté of earthy mushrooms, bright spinach, crunchy pecans, and luscious melted provolone cheese. In a snap, you’ll have something that tastes like it came from your favorite bistro, but with all the coziness of a homemade meal. Whether you’re impressing someone special or just jazzing up a weeknight, you’ll love the harmony of flavors and that glorious melty cheese moment!

Ingredients You’ll Need

You won’t need a mile-long shopping list for this Spinach and Mushroom Smothered Chicken; each ingredient shines in its own right and brings something wonderful to the table. Every item here plays an important role in making the dish so inviting, with just the right blend of hearty, creamy, fresh, and nutty touches.

• Olive oil (1-1/2 teaspoons): A little goes a long way to get those mushrooms beautifully golden while keeping things light and heart-healthy.
• Fresh mushrooms (1-3/4 cups, sliced): For deep flavor and a satisfying, meaty texture; cremini or button work well.
• Green onions (3, sliced): They add a mellow bite and a pop of color that makes every forkful interesting.
• Fresh baby spinach (3 cups): Wilts into silky ribbons, adding vibrant green goodness and extra nutrients.
• Chopped pecans (2 tablespoons): An unexpected crunch that plays perfectly with soft vegetables and melty cheese.
• Boneless, skinless chicken breast halves (4, about 4 oz each): The main event; lean protein that soaks up all the flavors.
• Rotisserie chicken seasoning (1/2 teaspoon): Instantly bumps up the savory, herby notes; use your favorite blend.
• Reduced-fat provolone cheese (2 slices, halved): Melts like a dream over the hot chicken, lending creamy richness without being heavy.

How to Make Spinach and Mushroom Smothered Chicken

Step 1: Sauté the Vegetables

Start by heating olive oil in a large skillet over medium-high heat. Once shimmering, toss in your sliced mushrooms and green onions. Let them sizzle until the mushrooms are golden and tender, and the green onions have given off their sweet aroma. There’s nothing like the smell of sautéing mushrooms to get everyone excited for dinner!

Step 2: Wilt the Spinach and Add Pecans

Next, heap the fresh baby spinach right into the skillet. The leaves will look voluminous at first, but don’t worry — they wilt down quickly! Stir gently until the spinach is just wilted but still vibrantly green, then add those chopped pecans for crunch and a hint of earthiness. Remove the skillet from the heat and keep the mixture warm while you tend to the chicken.

Step 3: Season and Cook the Chicken

Pat the chicken breast halves dry and sprinkle them all over with your favorite rotisserie chicken seasoning. Fire up your grill or broiler. Arrange the chicken on a lightly oiled grill rack over medium heat — or use a greased broiler pan set about four inches from the heat source. Grill or broil for 4 to 5 minutes per side, until the chicken is golden outside and a thermometer reads a safe 165 degrees inside.

Step 4: Smother and Melt

With the chicken hot and ready, lay half a slice of provolone over each piece. Return them to the heat just long enough for the cheese to ooze perfectly, blanketing each chicken breast. There’s nothing quite like that cheese pull!

Step 5: Top and Serve

To finish off your Spinach and Mushroom Smothered Chicken, spoon generous helpings of the warm spinach-mushroom-pecan mixture over each piece. Every bite is loaded with flavor, creamy cheese, and crunch — pure comfort, yet still light and vibrant!

How to Serve Spinach and Mushroom Smothered Chicken

Garnishes

A sprinkle of extra chopped pecans or a shower of fresh parsley on top adds both freshness and flair. For a burst of color and added brightness, a few thin lemon zest curls or sliced cherry tomatoes make a lovely finish. Serve it straight from the grill while the cheese is still oozy, and watch it disappear!

Side Dishes

This dish pairs beautifully with light, simple sides that let those smothered flavors shine. Tender roasted baby potatoes or a wild rice pilaf are perfect for soaking up all those delicious juices. Or, go even fresher with a crisp green salad tossed in lemon vinaigrette. Anything grainy or herby that complements — rather than competes with — your Spinach and Mushroom Smothered Chicken is a wonderful choice.

Creative Ways to Present

Don’t be afraid to get playful! Pile the chicken over creamy polenta for a cozy twist, or slice and tuck it into a warm pita with extra greens and a dab of Greek yogurt for lunch the next day. If you’re feeling fancy, serve each chicken breast over a tidy nest of sautéed zucchini noodles or even atop a crusty grilled baguette for date night at home.

Make Ahead and Storage

Storing Leftovers

Any leftover Spinach and Mushroom Smothered Chicken keeps well in an airtight container in the fridge for up to three days. The veggies maintain their texture surprisingly well, and the chicken stays moist thanks to the cheesy “smother.” It’s just as tasty the next day for lunch or a quick dinner.

Freezing

While you can freeze this dish, it’s best to do so before adding the cheese for the freshest results. Cool the grilled chicken and sautéed veggies separately, then freeze them in airtight containers for up to two months. When you’re ready to enjoy, thaw overnight and add the cheese during reheating for that fresh-melted finish.

Reheating

To reheat, place the chicken (with or without veggies and cheese) in a covered skillet over low heat or in the microwave, heating just until warmed through to keep everything juicy and tender. If you saved the cheese for later, add it before covering so it melts to perfection without overcooking the chicken.

FAQs

Can I use other types of cheese instead of provolone?

Absolutely! Mozzarella, fontina, or even Swiss all melt beautifully over chicken, so feel free to use your favorite or what you have on hand. Each cheese will add its own little twist to your Spinach and Mushroom Smothered Chicken.

What’s the best way to ensure my chicken stays juicy?

The trick is not to overcook! Grill or broil the chicken just until it registers 165 degrees Fahrenheit at the thickest part. Letting it rest a minute or two before topping ensures those lovely juices stay right where you want them.

Can I make this dish vegetarian?

Definitely! Swap the chicken for thick slices of grilled portobello mushrooms or slabs of firm tofu. You’ll still get all the great flavors and wonderful “smothered” feel.

Do I have to use pecans?

Nope, but they do add a delightful crunch. If you aren’t a fan (or have allergies), try walnuts, slivered almonds, or just leave out the nuts entirely — your Spinach and Mushroom Smothered Chicken will still be fantastic.

Can I prepare the mushroom mixture ahead of time?

Yes! You can sauté the mushrooms, onions, and spinach (with pecans) a day ahead, then simply warm it up when you’re ready to serve. That way, you’ll have a speedy path to a fabulous dinner on busy nights.

Final Thoughts

This easy, irresistible Spinach and Mushroom Smothered Chicken is something I come back to again and again, and I think you’ll feel the same after just one bite! It’s restaurant-level good but totally doable at home, making every night feel special. Give it a try — your dinner table is about to get a whole lot cozier!

Print