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!
Ingredients
- 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
Instructions
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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.
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In a medium bowl combine the minced garlic, chicken stock, white wine and thyme. Whisk in the flour until mixed.
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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.
Baking Instructions
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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.
Recipe Notes
Pairs well with simple red potatoes, cauliflower or rice.