Barbecue Mushroom Spinach Chicken Recipe
This Barbecue Mushroom Spinach Chicken is full of amazing flavor. It is easy, healthy, and kid friendly.
- 5 chicken breasts
- 4 cups fresh baby spinach
- 2 cups mushrooms
- 5 slices Provolone cheese
- 1 bundle green onions
- 5 Tablespoons barbecue sauce
- 2 Tablespoons freshly grated Parmesan cheese
- 3 Tablespoons olive oil
- salt and pepper to taste
- garlic salt
Preheat oven to 350 degrees
Cover pan with foil (for easy clean up)
Smother barbecue sauce on thawed chicken breasts
Place on covered baking sheet and sprinkle with salt, pepper, and garlic salt
Place smothered and seasoned chicken into the oven and cook for 16 minutes
While the chicken cooks, start cooking the ingredients, listed below.
Heat stove to medium-high heat
Cut mushrooms into your preferable size (they do shrink so i cut them into inch-long pieces)
Chop green onions and place in the pan with the mushrooms
Pour 2 tablespoons of olive oil over the ingredients and saute until brown and soft
Heat stove top to medium hot temperature
Place spinach in the pan a cupful at a time (It shrinks as it cooks, but if you put it all in at once, it will fall out of the pan as you saute it)
Pour 1 tablespoon of olive oil over the spinach and sauté.
Sprinkle freshly grated Parmesan cheese over the spinach and melt it along with the spinach, Mushrooms and Green Onions
After 16 minutes, take the chicken out from the oven
Put mushroom and onion mixture on top, cooked spinach, and a slice of provolone cheese
Place back into oven and continue cooking for 10 more minutes
- If you are looking for an alternative sauce, we recommend teriyaki sauce or honey mustard. They both go perfectly with this recipe, and all the flavor is still there, and delicious.
Calories: 451kcal | Carbohydrates: 10g | Protein: 56g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 660mg | Potassium: 1162mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2542IU | Vitamin C: 10mg | Calcium: 208mg | Iron: 2mg