Mediterranean Spinach and Mushroom Smothered Chicken
This dish takes juicy chicken breasts and tops them with a savory Mediterranean-inspired blend of spinach, mushrooms, and green onions, finished with a hint of nuttiness from pecans and a melted layer of provolone cheese. It’s elegant enough for a dinner party yet simple enough for a weeknight. The combination of earthy mushrooms, fresh spinach, and creamy cheese makes every bite hearty and satisfying.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
3 cups fresh baby spinach
1¾ cups sliced fresh mushrooms
3 green onions, sliced
2 tbsp chopped pecans
1½ tsp olive oil
4 boneless, skinless chicken breast halves (about 4 oz each)
½ tsp rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
Instructions
Cook the vegetables: In a large nonstick skillet, heat olive oil over medium heat. Add mushrooms and green onions. Sauté for 4–5 minutes until softened. Stir in spinach and cook just until wilted. Add pecans and stir. Transfer mixture to a bowl and keep warm.
Prepare chicken: Sprinkle chicken breasts with rotisserie chicken seasoning. In the same skillet, cook chicken over medium heat for 5–6 minutes per side, or until golden brown and fully cooked (internal temperature 165°F/74°C).
Smother with veggies: Spoon the spinach-mushroom mixture evenly over the chicken breasts. Top each with half a slice of provolone cheese.
Melt cheese: Cover the skillet for 1–2 minutes until the cheese melts.
Serve: Transfer to plates and serve hot, optionally with rice, quinoa, or a fresh salad on the side.
Tips
Pound chicken evenly: Lightly pound chicken breasts to an even thickness for quicker, more uniform cooking.
Don’t overcrowd the pan: Cook chicken in batches if needed so it browns nicely instead of steaming.
Toast pecans: For a richer flavor, lightly toast the pecans in a dry pan before adding them.
Cheese melt trick: If the cheese isn’t melting, add a splash of water to the pan and cover briefly to create steam.
Variations
Cheese swap: Use mozzarella, feta, or goat cheese instead of provolone for different flavors.
Herb boost: Add oregano, thyme, or basil when sautéing mushrooms for a more Mediterranean taste.
Nut alternative: Replace pecans with walnuts, pine nuts, or almonds.
Veggie upgrade: Add sun-dried tomatoes, roasted red peppers, or zucchini slices along with the spinach and mushrooms.
Protein variation: Try this topping over turkey cutlets or even salmon fillets for a twist.
Low-carb serve: Pair with cauliflower rice or zucchini noodles instead of grains.
Q&A
Q: Can I make this dish ahead of time?
A: You can cook the mushroom-spinach mixture ahead and store it in the fridge. When ready, cook the chicken fresh and top with the prepped veggies and cheese.
Q: Can I use frozen spinach?
A: Yes, but thaw it first and squeeze out excess liquid to prevent the dish from becoming watery.
Q: What can I serve this with?
A: It pairs well with roasted potatoes, quinoa, couscous, or a simple side salad.
Q: Can I bake this instead of using a skillet?
A: Yes. Brown the chicken first, then place it in a baking dish, top with the spinach-mushroom mixture and cheese, and bake at 375°F (190°C) for 10–12 minutes until the cheese melts.
Q: How do I keep the chicken moist?
A: Avoid overcooking. Use a meat thermometer and remove the chicken from heat as soon as it reaches 165°F (74°C).
Nutrition
(per serving, based on 4 servings)
Calories: ~260
Protein: 32 g
Carbohydrates: 5 g
Fat: 12 g
Fiber: 2 g
Sugar: 2 g
Sodium: 320 mg
(Values vary depending on cheese type and seasoning blend used.)
Conclusion
This Mediterranean Spinach and Mushroom Smothered Chicken is a flavorful and wholesome recipe that balances lean protein with fresh vegetables. The earthy mushrooms, vibrant spinach, and nutty crunch of pecans complement the juicy chicken, while the melted provolone ties it all together. It’s quick enough for a weeknight meal yet elegant enough for guests. Pair it with your favorite sides for a complete and satisfying dinner.