Chicken Breasts loaded with melted cheese and mushrooms. So satisfying and easy to make when you are looking for something quick to toss together and with items you most likely have on hand. Loaded Cheesy Chicken Bake
Ingredients for Loaded Cheesy Chicken Bake:
- 4Â boneless skinless chicken breasts
- 1Â bag large size baby spinach
- 10 oz baby bella mushrooms sliced
- 1/4 cup + 2 tbsp unsalted butter
- 4 tbsp olive oil divided
- 2 tbsp chopped onion
- 4 garlic cloves minced, divided
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 4 oz cream cheese
- 4Â thick slices whole milk mozzarella
Seasoned Flour:
- 1/2 cup flour
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp pepper
Instructions for Loaded Cheesy Chicken Bake:
- Mix the seasoned flour ingredients and place on a large plate.
- Dredge each chicken breast in the seasoned flour.
- Melt 2 tbsp of the butter in a large skillet and brown chicken breasts on each side until golden brown. Remove from pan and set aside.
- For the mushrooms, add the remaining butter and 2 tbsp olive oil to the same skillet. Add mushrooms and brown over medium heat. Add wine and half of the minced garlic, scraping up all the browned bits on the bottom of the pan. Continue cooking until the wine is absorbed. Remove from pan and set aside.
- For the creamed spinach, in a deep saucepan over medium heat, add the remaining 2 tbsp of olive oil. Add chopped onion and sauté about 5 minutes. Add spinach and remaining garlic and cook until spinach is wilted. Add Parmesan and cream cheeses and cook until cream cheese is melted. Remove from heat.
- To assemble, preheat oven to 350 degrees F. Place chicken in a 13 x 9-inch baking dish, top with mushrooms, then creamed spinach, and a slice of cheese over each chicken breast. Bake for about 20-25 minutes or until cheese is melted and begins to brown.
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Loaded Cheesy Chicken Bake
Chicken Breasts loaded with melted cheese and mushrooms. So satisfying and easy to make when you are looking for something quick to toss together and with items you most likely have on hand.
Equipment
- Large Skillet – cast-iron (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 boneless skinless chicken breasts
- 1 bag large size baby spinach
- 10 oz baby bella mushrooms sliced
- 1/4 cup + 2 tbsp unsalted butter
- 4 tbsp olive oil divided
- 2 tbsp chopped onion
- 4 garlic cloves minced, divided
- 1/2 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 4 oz cream cheese
- 4 thick slices whole milk mozzarella
Seasoned Flour:
- 1/2 cup flour
- 2 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp pepper
Instructions
- Mix the seasoned flour ingredients and place on a large plate.
- Dredge each chicken breast in the seasoned flour.
- Melt 2 tbsp of the butter in a large skillet and brown chicken breasts on each side until golden brown. Remove from pan and set aside.
- For the mushrooms, add the remaining butter and 2 tbsp olive oil to the same skillet. Add mushrooms and brown over medium heat. Add wine and half of the minced garlic, scraping up all the browned bits on the bottom of the pan. Continue cooking until the wine is absorbed. Remove from pan and set aside.
- For the creamed spinach, in a deep saucepan over medium heat, add the remaining 2 tbsp of olive oil. Add chopped onion and sauté about 5 minutes. Add spinach and remaining garlic and cook until spinach is wilted. Add Parmesan and cream cheeses and cook until cream cheese is melted. Remove from heat.
- To assemble, preheat oven to 350 degrees F. Place chicken in a 13 x 9-inch baking dish, top with mushrooms, then creamed spinach, and a slice of cheese over each chicken breast. Bake for about 20-25 minutes or until cheese is melted and begins to brown.
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