SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

Ingredients:

For the Chicken:

  • 1 tablespoon of unsalted butter
  • 1.5 lbs of skinless, boneless chicken breast (either 4 small or 2 large, split into halves)
  • Fine salt for seasoning
  • ¼ teaspoon of lemon pepper spice blend
  • ¼ teaspoon of smoky paprika

For the Creamed Spinach:

  • 1 tablespoon of vegetable oil
  • 10 oz of fresh spinach leaves
  • 4 cloves of garlic, finely minced
  • ⅔ cup of half-and-half cream
  • ⅔ cup of shredded mozzarella cheese

For the Assembly:

  • 1 tablespoon of vegetable oil
  • 4 oz of fresh mushrooms, sliced
  • 4 slices of bacon, cooked and diced
  • 4 slices of Pepper Jack or Monterey Jack Cheese with Jalapenos

Instructions:

Set your oven to 375 F to preheat while you prepare the rest of the ingredients.

To start, grease the base of your baking dish (a 13 x 9 x 4 inches oval casserole dish works perfectly) with butter. Take your chicken breasts and liberally season them on both sides with salt, lemon pepper blend, and a dash of paprika. Arrange them flat in the greased baking dish and let them bake for 15-20 minutes.

While the chicken is baking, it’s time to prepare your creamed spinach. Heat vegetable oil in a large skillet over medium heat. Add your fresh spinach and cover, letting it cook for 1-2 minutes until it becomes tender and wilts slightly. Remove the skillet from heat, add in the minced garlic and half-and-half cream. Bring the mixture to a gentle boil, then add the shredded mozzarella cheese. Stir the mixture on high heat until the cheese begins to melt (around 30 seconds). Lower the heat and continue stirring until you have a creamy, smooth spinach sauce. Season with salt to your liking, then set aside.

In a separate skillet, heat up some vegetable oil and toss in the sliced mushrooms. Cook on medium-high heat for 1-2 minutes until the mushrooms gain a caramelized finish. Remember not to salt your mushrooms; salting will hinder the caramelization process.

Now, it’s time to assemble your smothered chicken. Take your baked chicken breasts out of the oven, and layer each piece with the creamed spinach, diced bacon, cooked mushrooms, and slices of pepper jack cheese. Bake the assembly uncovered for another 15-20 minutes until the chicken is cooked thoroughly and the juices run clear. For a touch of golden-brown, broil the dish for the final 2-4 minutes. Be cautious not to burn the cheese topping. Enjoy your smothered chicken hot, garnished with your choice of fresh herbs.

SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

Ingredients

  • For the Chicken:
  • 1 tablespoon of unsalted butter
  • 1.5 lbs of skinless, boneless chicken breast (either 4 small or 2 large, split into halves)
  • Fine salt for seasoning
  • ¼ teaspoon of lemon pepper spice blend
  • ¼ teaspoon of smoky paprika
  • For the Creamed Spinach:
  • 1 tablespoon of vegetable oil
  • 10 oz of fresh spinach leaves
  • 4 cloves of garlic, finely minced
  • ⅔ cup of half-and-half cream
  • ⅔ cup of shredded mozzarella cheese
  • For the Assembly:
  • 1 tablespoon of vegetable oil
  • 4 oz of fresh mushrooms, sliced
  • 4 slices of bacon, cooked and diced
  • 4 slices of Pepper Jack or Monterey Jack Cheese with Jalapenos

Instructions

    Set your oven to 375 F to preheat while you prepare the rest of the ingredients.

    To start, grease the base of your baking dish (a 13 x 9 x 4 inches oval casserole dish works perfectly) with butter. Take your chicken breasts and liberally season them on both sides with salt, lemon pepper blend, and a dash of paprika. Arrange them flat in the greased baking dish and let them bake for 15-20 minutes.

    While the chicken is baking, it’s time to prepare your creamed spinach. Heat vegetable oil in a large skillet over medium heat. Add your fresh spinach and cover, letting it cook for 1-2 minutes until it becomes tender and wilts slightly. Remove the skillet from heat, add in the minced garlic and half-and-half cream. Bring the mixture to a gentle boil, then add the shredded mozzarella cheese. Stir the mixture on high heat until the cheese begins to melt (around 30 seconds). Lower the heat and continue stirring until you have a creamy, smooth spinach sauce. Season with salt to your liking, then set aside.

    In a separate skillet, heat up some vegetable oil and toss in the sliced mushrooms. Cook on medium-high heat for 1-2 minutes until the mushrooms gain a caramelized finish. Remember not to salt your mushrooms; salting will hinder the caramelization process.

    Now, it’s time to assemble your smothered chicken. Take your baked chicken breasts out of the oven, and layer each piece with the creamed spinach, diced bacon, cooked mushrooms, and slices of pepper jack cheese. Bake the assembly uncovered for another 15-20 minutes until the chicken is cooked thoroughly and the juices run clear. For a touch of golden-brown, broil the dish for the final 2-4 minutes. Be cautious not to burn the cheese topping. Enjoy your smothered chicken hot, garnished with your choice of fresh herbs.

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