Mushroom & Creamed Spinach Smothered Chicken

14 Mar


So, I think this might be one of my new favorite meals.  I personally needed a break from clean eating, so this was a nice treat for me.

(This recipe was adapted from Bacon, Butter, Cheese & Garlic.)

Prep:  Preheat the oven to 350ºF.

I always start by chopping my veggies first and kind of setting them aside.  It’s less stressful and it obviously allows me to manage my time better.



Once the prep is done, I rinsed the chicken breasts, trimmed the fat, patted them dry, and seasoned BOTH sides with my seasonings of choice (get creative!).  Then, I put them in the pre-heated oven and set a timer for 25 minutes.


The creamed spinach took about 10 minutes to make: sauteed onion & spinach mixed with creamed cheese and garlic.


Don’t be afraid to experiment a little with you perfect spinach to cheese ratio (I added a TON more spinach after taking this picture!).  I found that I needed a bag and a half of spinach per 4 pats of creamed cheese.  That way, I could use the creamed spinach to smother the chicken and have a little leftover as a side.

I love these Alouette garlic & herb pats of creamed cheese that I snagged a CostCo a while back.  They are a great full flavor alternative to regular cream cheese.


I use the exact same method to cook my mushrooms regardless of how I’m going to use them.  You can saute them in oil and butter (or both) until they are browned.  Deglazing is optional, but if you chose to do so you can use chicken stock or wine.  It basically just depends on your preference.

But, NEVER salt mushrooms until they are done cooking.  Salting mushrooms while they are cooking will result in shrunken, shriveled shrooms and nobody wants that.


Then, I layered:



I added some salt to the mushrooms here and then topped with the cheese.


I pulled it out when the meat thermometer hit 170ºF.


So friggin’ good.


84 Responses to “Mushroom & Creamed Spinach Smothered Chicken”

  1. Kasey at 8:59 pm #

    When you put the chicken back in the oven with all the toppings, how long is it in for? do you cover it?

    • SOLEfortheSoul at 9:16 pm #

      Kasey, I don’t cover mine because I like the cheese to get really crispy and browned. Since all of the ingredients are cooked, you are just hearing through to combine the flavors. In my gas stove it took about 15 minutes.

      • Kasey at 10:52 pm #

        Thank you!

      • Sydney at 11:02 am #

        Is there a print version from your site? I did not easily locate one, did I miss it?

      • Jake at 12:48 pm #

        Looks good but without a printable recipe it is useless. I can’t practically use a 17 page recipe.

      • Emma Beal at 3:36 pm #

        Jake: doesn’t allow plugins that make recipes printable.

  2. kellie d at 7:30 pm #

    What type of cheese did you bake over the chicken?

  3. LaLa at 1:46 pm #

    This looks sooooo delish! I’m definitely going to have to try this!!!

  4. Jane Hanna at 8:08 pm #

    Hi, my sisters friend sent this to her on face book, and she told me about it. It looks soooo good and I don’t like spinach. I can’t wait to make it!

    • SOLEfortheSoul at 9:56 pm #

      Oh, cool!!! That’s awesome, let me know how it turns out!! 🙂

  5. Tine Pledger at 8:26 am #

    White onion? Chopped? How much onion do I use in this recipe. Please advise? Would like to try it.

    • SOLEfortheSoul at 8:28 am #

      No onion!

      • Joyce at 8:28 pm #

        You state onion in your recipe. I did a copy/paste of your recipe…here it is :The creamed spinach took about 10 minutes to make: sauteed onion & spinach mixed with creamed cheese and garlic.

      • SOLEfortheSoul at 8:38 pm #

        Joyce, I’m so sorry for the confusion. There is no onion, I will edit that out. Although, if you wanted to add some it would certainly still be delish!!! Thanks for letting me know about the inconsistency 🙂

    • Chistine Starr at 11:33 am #

      Delicious recipes. Sides were asparagus and brown rice.

    • Becky at 12:24 am #

      Onion… lots! if you like it, and some (1/4 c) for a bit of flavor if you’re not a fan.

  6. Wanda at 9:28 am #

    I wish there was a way to print the recipe without it being several pages long.

    • SOLEfortheSoul at 10:27 am #

      Thanks for the feedback, Wanda! I will look into it and see what I can do. 🙂

    • Vicki at 8:06 pm #

      I agree, Wanda. I had to spell it out for hubby because he couldn’t figure it out. But he made it and it was delicious! Definitely company worthy! Thank you for the post! BTW, he served it with brown rice.

    • Pauline James at 10:24 pm #

      Hi, I sometimes do the print job by page to page, first verify which of the 6 pages actually have the receipe, go to Print, advanced settings and click the ‘range’ so you can choose which pages you want…..or copy only the receipe on to a black Word document, or Message pad (MACs) and then print.

    • Candace at 11:44 pm #

      Sccreen shot just the ingredients and directions – or never forget the option of actually writing it down. Screen shotting is the best bet, though.

  7. RJ at 11:54 am #

    I saw in your comments that you do not cover the chicken once it has the spinach, mushrooms and cheese added. However, I was wondering about the first time the chicken goes in the oven by itself to bake. Is it covered or uncovered?

    • SOLEfortheSoul at 11:55 am #

      I prefer uncovered, but I’m sure as long as you check the temp of the chicken either way would be fine.

  8. Mel at 12:28 pm #

    I made this for my dinner last night…….Oh my! Yummmy goodness! Thank you for sharing

  9. I was suggested this website via my cousin. I
    am now not certain whether this submit is written via him as nobody else recognize such specific about my difficulty.
    You are wonderful! Thanks!

  10. Julie at 2:47 pm #

    I ran across this today & it sounds delicious. I wish it were outlined more in a receipe, I am not sure how many chicken breast this is for. How many packages of spinach & how many packages of mushrooms? I would think Portebella mushrooms would be the best for this. I find myself reading & re-reading. I am assuming you are cooking the chicken breasts in tin foil? Covered or not covered? Top with spinach mixture for how long? I imagine I could use any kind of cheese to top the spinach?

  11. Lana at 1:15 pm #

    This recipe looks amazing! What kinds of seasonings would you typically use/find best for the chicken?

    • SOLEfortheSoul at 8:41 am #

      Lana, I’m a big fan of an Italian blend but salt, pepper, & garlic powder would work well too! Thanks for the comment 🙂

  12. NIc at 9:37 pm #

    Thanks for recipe. I made it tonight and it was excellent!

  13. favor37 at 6:14 pm #

    Trying your recipe for the first time tonight. Hope my boyfriend likes it. So far so good. Easy recipe to follow. I did add onions to my meal. Thanks

  14. mary at 9:01 am #

    I’m going to try this tonight. Love the format you used as I am a visual learner. I’m excited!

  15. Pamela at 8:55 pm #

    Cooked this tonight & it’s amazing!!! I’ll definitely be adding this into my menu every few weeks. Super yummy!!!

  16. Nina at 8:46 pm #

    I found it on Pinterest. Cooked it for lunch today it turned out great, even though i overcooked the chicken. Will definitely cook it again my lo refused to eat spinach but devoured the chicken so it is going on my regular menu, next time will skip the onions. Thank you1

  17. Austin Dayacap at 8:20 am #

    Hi! I’m planning to cook this for school, but there’s no Alouette in my country, what herbs can you detect in the Alouette? Thanks!

  18. christina at 12:44 pm #

    I am a bit confused. How much chicken is in this recipe? Are you cooking the chicken strictly on tin foil on the baking rack, or are you setting it in tin foil on top of a baking sheet?

    I am interested but knowing me, if I do not have each step to follow, I will mess up. Please advise! I’d like to make this for dinner on Wednesday!


    • Crystal at 10:21 pm #

      From the look of the photos, it seems she used a Corningware (oven safe) type dish, then put a layer of foil. More than likely it is only for 2 chicken breast that was cooked, covered in oven for 25 minutes then topped with spinach mixture and provolone cheese and cooked uncovered for an additional 15 minutes or until internal temperature reached 175 degrees. Not sure if you made this dish yet, but I am going to give it a try. Best of luck.

  19. Pam at 7:42 pm #

    My husband said this is his favorite thing I have made !

  20. Kelley at 8:47 pm #

    Would love to see this written in “recipe format.” I found myself running from the kitchen to the computer to be certain I was following the basic recipe. I made a few modifications for heart health, so I feel like your version is MUCH better than my saltless version. Love all the ingredients together.

  21. Abby at 12:00 am #

    I made this and it is excellent and easy! … Thanx for sharing

    • Karen at 2:05 am #

      Then can YOU please type out the recipe so we can all follow it more easily and make it? It does sound good, but it’s SO confusing when there is no recipe to follow.

  22. Dawn at 2:50 pm #

    Before you put chicken in the oven, do you brown in pan and what seasoning did you put on chicken?

    • SOLEfortheSoul at 3:53 pm #

      I do not brown it in a pan, and you could use an Italian Seasoning blend. You could also just use salt, pepper, garlic powder if you wanted. It’s really up to you. 🙂

  23. christina at 3:59 pm #

    I am a bit confused. How much chicken is in this recipe? Are you cooking the chicken strictly on tin foil on the baking rack, or are you setting it in tin foil on top of a baking sheet?

    I am interested but knowing me, if I do not have each step to follow, I will mess up. Please advise! I’d like to make this for dinner on Wednesday!


  24. Debbie jett at 10:17 am #

    Do you have just the recipe that can be printed. Without the pics. Thanks

  25. Alex at 2:50 pm #

    It would be nice if you had the recipe in an easy to print format.

  26. jeannie scott at 1:14 pm #

    I tried this dish for dinner the other night and it was a HUGE success with my family (who doesn’t really care for green “stuff”) Thanks for sharing, this will now be in my dinner rotation!!

  27. christina at 12:11 pm #

    Hi. I left a comment back in August but never got an answer.

    I am a bit confused. How much chicken is in this recipe? Are you cooking the chicken strictly on tin foil on the baking rack, or are you setting it in tin foil on top of a baking sheet?

    • Laura at 7:01 pm #

      I just found this recipe & it looked delish so I think I’ll be making this real soon. I always read the comments on recipes that I want to try cuz there can be some great tips. I was wondering some of the same things as you so I thought I’d check the link that was referenced for Bacon, Butter, Cheese & Garlic since it said that this recipe was adapted from that one. It actually has more detailed measurements for this recipe (like how much chicken, spinach, etc) but it can be tweaked to whatever you’d like. For example, the other recipe has mozzarella cheese while in this one she used provolone. I like this recipe cuz you can make it to suit your own family. Mine, we love swiss. It may have been awhile but I hope you see this.

  28. Shirley at 9:27 pm #

    The mushroom and spinach with cream cheese , I need the actual ingredients listed it’s to hard to follow for the grocery store

    • Sandy at 6:42 pm #

      I need a list of ingredients

      • Burgundy Olivier at 5:28 pm #

        When I wrote a cookbook (“I Love Spinach”), I made triple sure to list the ingredients in the order they were called for in the recipe, along with amounts. I feel your pain. Grab a pen & paper, and write your own recipe using her guidelines. Cooking is all about trial & error! Happy Cooking!

  29. april at 10:04 pm #

    Made this tonight and it was a hit!!! Definitely going to make it again!! I added some pepper flakes and used pepper jack cheese… So YUMMY!

  30. Angela at 6:59 pm #

    @ christina, it looks like it could be for just 2 chicken breasts, since she isnt getting back to you, she only shows 2 in a picture so im just guessing… hope this helps..

    • christina at 1:25 pm #

      @Angela thanks for your response! I still don’t know about how she does the tinfoil…I assume that putting it on a baking sheet wouldn’t be a problem.

      I still never made this dang recipe! lol

  31. Jami at 9:53 am #

    Would anyone know weather I cook the chicken some and if so how long, before topping it with the spinage ect.. I would think you would need to or all the other ingredients would be over cooked.

  32. Stephanie at 12:43 pm #

    You are so wonderful for posting this! looking forward to doing this recipe yum yum! excited about this! thanks love it! I love the fact that you snag those Alouette herb cream cheeses from Costco my employer 🙂 love Costco! Have a fantastic day! 🙂

  33. Marilyn Hodson at 3:15 pm #

    How many carbs and fat and protein in this recipe ? Thank you

  34. Sarah at 10:08 am #

    It doesn’t have very good instructions.
    What kind of cheese did you use on top? Did you wrap the chicken up in the foil or just leave the foil around it? After all the topping a and cheese was on it how long did you bake it?

  35. Tonie Irvin at 8:21 pm #

    Thank you for sharing this recipe it tastes amazing and didn’t take long at all.

  36. Lisa at 12:53 am #

    How much of all these ingredients do you use?

  37. Becca T at 8:42 am #

    I love the looks of this recipe. Understand no print card but could you list ingrediants somewhere? Might have more takers! I cross referenced with the link you provided but most ppl won’t 😁 Trying today!

  38. Nina Preston at 7:08 pm #

    Sounds wonderful but where is the recipe, you’ve only included instructions no measurements . Am I missing something I really want to try this it sounds delicious! Thanks

  39. Melody Wolfe at 2:55 pm #

    To SOLEfortheSoul,

    After you layer everything and put it all back in the oven, how long do you actually cook the chicken for???

  40. Mk at 5:23 pm #

    2i agree. Need printable recipe. What is the cheese on top?

  41. Michelle at 9:30 am #

    Where is the ingredient list?

  42. Candee at 5:58 pm #

    I just made the chicken with spinach and mushrooms. It was a big hit with my family….delicious and so simple to put together. Thanks

  43. Shelley at 7:08 am #

    This recipe sounds delicious and I would love to make it but there’s not an ingredient list and preparation instructions are hard to follow.

  44. Jennifer Ross at 3:50 pm #

    Where is there a recipe of how much I need of everything???

  45. Kecia at 11:36 pm #

    This was amazing! I didn’t measure anything, but it came out perfect. Thank you!

  46. Terri at 9:56 am #

    Where is the ingredient list??

  47. Rebecca at 7:34 pm #

    As near as I can get it just guessing at the quantities but it was great when I made it, for 6 servings:
    6 chicken breast, boneless, butterflied
    1 T. garlic or Italian seasoning
    1 T. salt
    1 T. pepper
    3 cloves garlic, minced
    1 yellow onion, chopped
    16 oz white mushrooms, sliced
    1 lb baby spinach
    1 8oz pkg cream cheese
    2 T olive oil
    4 T butter
    6 slices provolone

    Preheat oven to 350 degrees. Grease casserole dish. Lay chicken breasts in dish and season both sides with your choice of seasoning. Bake for 25 minutes.
    In a frying pan, add 1/2 oil and 1/2 butter. Add mushrooms and cook until done. Remove from pan and set aside. In same frying pan, add rest of oil and butter. Add onions and garlic. Cook until onion is becoming translucent then add spinach. Salt and pepper to taste. Cook until spinach is done, turn burner under pan off, then add cream cheese. Stir until cream cheese is melted.
    Pull Chicken out of the oven. Top with creamed spinach, mushrooms, and 1 slice of provolone cheese. Pop back into the oven for 15 minutes. Remove and serve!
    My Fitness Pal gave me these nutrition values Calories 455,Total Fat 30 g,Total Carbohydrate 8 g,Dietary Fiber 3 g,Protein 35 g

    • Nancy Rodney at 6:31 pm #

      Thank you so much for this. Can’t believe all of this description and no full recipe!


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