To give your chicken, even more, flavor than what you are accustomed too, you do not need to season the chicken with every dry herb and spice found in your dry storage. What you need to do instead is use natural ingredients to give the chicken more flavor.
This recipe uses mushrooms to give the chicken a deep earthiness because chicken and mushrooms go really well together. Then the chicken is smothered in a cream cheese creamed spinach sauce.
Before you scoff at this, this sauce is no ordinary creamed spinach. It’s really cheesy and super saucy that will coat the chicken perfectly. The mushrooms and the creamed spinach pair so well together you will forget you are eating them with chicken.
Ingredients
For the creamed spinach sauce
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1 large bag of spinach leaves
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4 ounces cream cheese
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1/4 C shredded parmesan cheese
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2 cloves garlic, minced
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3 T red onion, minced
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2 T olive oil
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1/4 cup whole milk
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Salt and pepper to taste
For the sauteed mushrooms
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8-ounce package of mushrooms, sliced
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1/2 stick butter
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2 T olive oil
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1/2 C white wine
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2 cloves garlic, minced
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Salt and pepper to taste
For the chicken
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4-5 boneless chicken breasts
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8-10 slices Mozzarella cheese, cut into 1/8 inch slices
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1 T garlic powder
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1 T seasoned salt, like Lawry’s
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1 teaspoon pepper
Instructions
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Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes.
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Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it’s cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted, add the 1/4 whole milk and simmer for 1 minute. Remove from heat.
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For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don’t season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out.
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Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.
Recipe source: Bacon Butter Cheese Garlic
Photo source: Sole For The Soul
