Smothered Chicken

I LOVE chicken dishes! I’m always amazed how many different variations there is for one meat!
This chicken is layered with so many flavors and the chicken is so tender, you will make this recipe over and over again! This is really easy but just has several steps.
1 bag of spinach leaves
4 to 6 ounces cream cheese
¼ cup shredded parmesan cheese
3 cloves garlic, finely minced
2 Tablespoons oil
Salt and pepper to taste
8 ounce package of mushrooms, sliced
¼ cup butter
¼ cup chicken broth
1 clove garlic, minced
Salt and pepper to taste
4 to 5 boneless chicken thighs
8 to 10 slices Mozzarella cheese
Garlic powder
· Preheat oven to 350 degrees. Sprinkle the garlic powder, salt and pepper on both sides of the chicken. Bake for 16 minutes
· While the chicken is cooking, prepare the spinach. Over a medium heat, heat the olive oil in the pan. Add the onions and sauté for 2 to 3 minutes. Add the spinach and garlic. The spinach will shrink. When it’s cooked thoroughly, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from the heat.
· Now it’s time for the mushrooms! Melt butter in the pan. Add the mushrooms and cook until browned. Don’t add the seasoning until brown or they will never brown. Deglaze the pan with the broth. Add the garlic and season to taste, with the salt and pepper.
· After the 16 minutes of cooking the chicken, flip pieces over. Divide the spinach and mushrooms over the top of each thigh. Lay two slices of cheese over each piece of chicken. Cook for another 12 to 14 minutes or until chicken is done. The juices will be clear when the chicken is done.


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