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Spinach and Mushroom Smothered Grilled Chicken


Grilled chicken smothered with sautéed spinach, mushrooms, onions, pecans, and topped with melted provolone cheese. An easy weeknight dinner packed with nutrients.

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Rate this recipe 4.5/5 (30 Votes)


  • 3 cups fresh baby spinach
  • 1 3/4 cups fresh mushrooms, sliced
  • 3 green onions, sliced
  • 2 tablespoons pecans, chopped
  • 1 1/2 teaspoons olive oil
  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1/2 teaspoon rotisserie chicken seasoning
  • 2 slices reduced-fat provolone cheese, halved


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill chicken, covered, over medium heat or broil 4 inches from the heat for 4 to 5 minutes on each side or until a meat thermometer reads 170°F.

Top with cheese. Cover and grill 2 to 3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

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