How to make Chicken with spinach and mushrooms easy

Chicken with spinach and mushrooms - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Chicken with spinach and mushrooms! A quick and easy dinner that is ready in under 25 minutes! Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. I make Easy Chicken Breasts with Spinach and Mushrooms quite often. And the chicken always comes out perfectly. Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make.

In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms calls for just a half-cup of dry white wine. So crack open a bottle of Sauvignon Blanc or Pinot Grigio when you start washing and chopping the vegetables and browning the chicken—there'll be plenty for a glass.

You can cook Chicken with spinach and mushrooms with 8 Ingredients and 3 steps. See the following guide!

1. 2 chicken breasts, skinless and cut in half.
2. 1 bag fresh spinach, I remove the stems.
3. 4 oz mushrooms, sliced.
4. 1 Tbsp olive oil.
5. 1-2 tsp water.
6. 1 tsp garlic, minced.
7. s & p.
8. 1/2-3/4 C shredded parmesan cheese.

Sprinkle the chicken with the seasoning mixture. Chicken thighs poach until tender in stock, which becomes the base for a creamy béchamel sauce. Spray pan again if needed and sautee mushrooms, lemon rind, green onion, garlic and tomatoes just until soft and beginning to brown. Deglaze pan and reduce to make a thin sauce.

1. Preheat oven to 400°. Coat a baking dish with cooking spray. Season the chicken with S&P on both sides. In a wok style pan, drizzle in the olive oil and turn on to medium low heat. Add the minced garlic and cook for 2 minutes. Add the sliced mushrooms and saute for 2 minutes. Now add the spinach to the pan and put in the water. Cover and wilt the spinach (about a minute). Remove from heat. Drain and press out excess water..
2. Place the split and seasoned chicken in the baking dish. Drizzle a little olive oil on the chicken; then put the mushroom/spinach mixture onto the chicken pieces. Save a little for on top at end. Generously cover the pieces with shredded parmesan cheese (how much you like). Bake for 16 minutes. Check after 12 minutes to make sure the chicken is not burning or getting dry. Add more cheese if desired for the remaining cooking time. Remove from oven and serve..
3. I served this with a baked potato and it is very good!.

Add fresh spinach and cook til wilted. Season with fresh pepper and salt. Plate veggie saute and place chicken on top. Season the chicken with salt and pepper to taste. Coat a large nonstick skillet with cooking spray, and place it over medium heat.