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Roasted Chicken with Creamed Spinach


Roasted Chicken with Creamed Spinach, Bacon, and Mushrooms



1 tablespoon butter

1.5 pounds boneless, skinless chicken breasts (4 small chicken breasts or 2 large chicken breasts, split in half)


¼ teaspoon Lemon Pepper Seasoning


¼ teaspoon Paprika

Creamed Spinach:

1 tablespoon vegetable oil

10 ounces fresh spinach

4 garlic cloves, minced


⅔ cup half and half

⅔ cup shredded mozzarella cheese

Other Ingredients:

1 tablespoon vegetable oil

4 ounces sliced ​​mushrooms


4 slices cooked Bacon, chopped

4 slices Pepper Jack cheese or Monterey Jack cheese with jalapenos

How to make Creamed Spinach, Bacon, and Mushroom Fried Chicken

Preheat the oven to 375F.

Butter the bottom of the baking dish (I used an oval baking dish measuring 13 x 9 x 4 inches (depth).

Season the chicken breasts generously on both sides with salt, lemon pepper and a little paprika. Place the


chicken breasts with the flat Place side down in the greased baking dish and bake at 375 F for 15 to 20

minutes.To prepare creamed spinach:

Meanwhile, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the spinach and cook,

covered, just until the spinach is heated through and beginning to wilt, 1 to 2 minutes. Avoid heat. Add the

minced garlic and half. Cook it.Add the grated mozzarella cheese and continue stirring over high heat until the

mozzarella cheese begins to melt (about 30 seconds). Reduce heat to simmer and continue stirring until you get

a nice smooth spinach cream, about 30 seconds to 1 minute longer. Season with salt if desired. Avoid heat.

Cooking mushrooms:

In a separate pan, heat 1 tablespoon of vegetable oil.Add the sliced ​​mushrooms and cook over medium heat for


1-2 minutes until the mushrooms caramelize. Do not salt the mushrooms or you will avoid caramelization.

Roasted Chicken:

Remove the chicken breasts from the oven (you have baked them for 15-20 minutes). Top each chicken breast

with creamed spinach, chopped cooked bacon, cooked mushrooms and pepper jack cheese slices. Bake in the

oven, uncovered, for another 15 to 20 minutes, until the chicken is cooked through, no longer pink in the center

and the juices run clear.If necessary, grill for the last 2 to 4 minutes, being careful not to burn the cheese.

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