Chicken with Spinach & Mushrooms
Chicken with Spinach & Mushrooms is a great dish to prep either the night before or a whole day prior to needing a one pan meal for dinner. This can go straight from the fridge to the oven to bake and is great over rice, cauliflower or new potatoes – as shown in the photo. I’m not a big fan of chicken breasts, so I prefer this straight from the oven – not as a re-heated meal. I had a mild family friendly dish in mind also; but adding some heat by using pepper jack cheese, and a drizzle of our Baklouti Green Chili Fused Olive Oil, perks it up. Hope you enjoy.
Chicken with Mushrooms and Spinach
This is for all those with busy schedules. A one pan meal that can be prepped a day ahead and simply put in the oven to bake ... perfect for busy school nights!
- 3 Lbs Chicken tenders or breasts cut into medalions
- 1 Lb Baby portabella mushrooms - sliced
- 4 cups Fresh baby spinach rough chopped or left whole
- 3 cloves Minced garlic
- 1/2 cup Chicken broth
- 1/4 cup Dry white wine
- 3 Tbsp Flour
- 2 Tsp Thyme
- 1 Tbsp Fresh rosemary - chopped
- 1-2 Cups Mozzarella cheese, shredded
- Seasonello Italian Herbal Salt or Sea Salt & Fresh Pepper to taste
- 3 Tbsp Cultivated Tree Tuscan Herb Infused Olive Oil - or an EVOO - Hojiblanca, Picual or Nocellaro
Drizzle a 9 x 13 baking dish with half of the olive oil. Place the chicken tenders or medallions (cut up chicken breasts about 1 in wide strips) in to the dish and season with Seasonello or Salt & Pepper. Sprinkle with fresh chopped rosemary. Drizzle with remaining olive oil.
In a medium bowl combine the minced garlic, chicken stock, white wine and thyme. Whisk in the flour until mixed.
Add half of the sliced mushrooms to the chicken, then top with spinach. Add the remaining mushrooms. Pour the liquids over the chicken, mushrooms & spinach. Top with the shredded cheese. Procede to cooking if making immediately, otherwise, cover with plastic wrap and store in the fridge until ready to bake.
Preheat the oven to 375° F. Bake covered for 35-40 minutes. Remove from oven, uncover then bake an additional 15 minutes. Serve over rice, cauliflower or red potatoes.
Pairs well with simple red potatoes, cauliflower or rice.