HOW TO MAKE SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS
The Smothered Chicken with Creamed Spinach, Bacon, and Mushrooms is an absolutely delectable method to prepare your chicken breasts! This recipe ensures that your chicken will be juicy and tender.
All of your favorite comfort foods combined with nutritious ingredients in one dish! In addition to being gluten-free and low carb, this smothered chicken meal is also high in protein and of course, it is full of delicious veggies; we’re all agree that mushrooms are one of the top 3 vegetables that incredibly pair with chicken!!!!
For those who like filled chicken breasts, this “smothered” variation of the stuffed chicken breasts will be a welcome change. The assembling is straightforward: just layer the creamed spinach, bacon, mushrooms, and Pepper Jack cheese on top of the seasoned chicken breasts and bake until the chicken is cooked through and the cheese has melted. This dish for chicken supper is anything from ordinary!
Boneless chicken breasts are baked until they are thoroughly coated with creamy spinach, aromatic sautéed mushrooms, and a smothering of gooey, melted mozzarella cheese, as seen in the picture. It’s essential that you try this dish if you’re a lover of creamed spinach. It’s the ultimate in comfort food.
FOR THE CHICKEN BREASTS, YOU’LL NEED THE FOLLOWING INGREDIENTS:
A large spoon.Of soft butter.
Skinless Chicken breast, I used two large chicken breasts, cut into halves.
Sea salt, to season.
¼ small spoon.Of lemon pepper seasoning.
¼ small spoon.Of paprika.
AND TO MAKE THE CREAMED SPINACH MIXTURE, I ONLY USED:
1 large spoon.Of canola oil, you can use olive oil instead.
Fresh spinach, I used 10-ounces, because you know they will disappear!!!
4 cloves.Of garlic, I used them minced.
⅔ Cup.Of half & half.
⅔ Cup.Of shredded mozzarella cheese.
FOR THE MUSHROOMS MIXTURE, YOU CAN SIMPLY USE:
Sliced mushrooms, used 4 to 6-ounces.
4 cooked bacon slices, I chopped them before using.
4 slices.Of « Monterey Jack » Cheese with Jalapeños.
1 large spoon.Of olive oil.
METHOD OF WORK:
To begin, your oven should be heated at 375 degrees F. And the bottom of the baking dish should be greased (I used a medium oval casserole dish).
Next, season both sides of the chicken breasts generously with a mixture of salt, lemon pepper spices, and a pinch of paprika. You can also add a pinch of cayenne pepper to make it spicier!!!!
Just after that, you can place the chicken breasts in a greased baking dish, flat side down, and bake them for around 20 minutes at 375 degrees F until cooked through.
And while the chicken is baked, you should make the creamed spinach, heat a large spoon of olive oil in a large pan over medium heat until shimmering and shimmering.
Now, you need to cook it covered, for about 1 or 2 minutes, just until the spinach is well cooked through and begins to wilt, depending on how much spinach you have, then remove the pan from the heat.
At this point, you need to combine the minced garlic with ⅔ cup of half-and-half in a mixing bowl, and bring the water to a boil, then add the shredded mozzarella cheese and continue to stir constantly over high heat for approximately 30 seconds, just until the mozzarella cheese begins to melt.
All right, now simmer the mixture for a maximum of 1 minute, stirring constantly, until you get a beautiful, smooth creamed spinach consistency. Taste and season with salt to your liking, and once done, remove the pan from heat and set it aside.
Now, it’s time to cook the mushrooms, so in a separate pan, heat a large spoon of olive oil until hot but not smoking, add in the mushrooms after slicing them, and sauté for 2 minutes on high-medium heat, until the mushrooms have begun to caramelize, try not to add salt to your mushrooms, cause it will prevent the caramelization.
To assemble your smothered chicken, you need to take the chicken breasts out of the oven and set them on a cooling rack, then layer the creamed spinach, cooked chopped bacon, cooked mushrooms, and broken chunks of pepper jack cheese on top of each chicken breast.
And return your baking dish to the oven for another 15 minutes until the chicken is cooked through and no longer pink in the middle and the juices run clear, remove from oven and set aside.
To finish, you can bake your smothered chicken for another 2 to 4 minutes under the broiler, if preferred, but take care not to burn the cheese on top.
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