🌿 Mediterranean Spinach and Mushroom Smothered Chicken
Ingredients:
-
4 boneless, skinless chicken breasts
-
2 tbsp olive oil
-
1 medium onion, finely sliced
-
3 cloves garlic, minced
-
2 cups fresh spinach
-
2 cups mushrooms, sliced (cremini or button)
-
1 cup cherry tomatoes, halved
-
½ cup sun-dried tomatoes, chopped
-
½ cup Kalamata olives, pitted & sliced
-
½ tsp dried oregano
-
½ tsp dried thyme
-
½ tsp paprika
-
Salt & black pepper, to taste
-
½ cup chicken broth (or white wine)
-
½ cup crumbled feta cheese
-
2 tbsp fresh parsley, chopped
Instructions:
-
Prepare chicken: Season chicken breasts with salt, pepper, paprika, and oregano.
-
Sear chicken: Heat olive oil in a skillet over medium heat. Cook chicken 5–6 minutes per side until golden brown. Remove and set aside.
-
Cook veggies: In the same skillet, sauté onion and garlic until fragrant. Add mushrooms and cook until softened.
-
Add greens & flavor: Stir in spinach, cherry tomatoes, sun-dried tomatoes, and olives. Cook until spinach wilts.
-
Deglaze: Pour in chicken broth (or wine) and let simmer 2 minutes, scraping the bottom of the pan.
-
Smother chicken: Return chicken to skillet, cover with vegetable mixture, and let simmer 10 minutes until chicken is fully cooked.
-
Finish: Sprinkle with feta cheese and fresh parsley before serving.
❓ Q&A
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work great and may even be juicier. Just adjust cooking time slightly.
Q: What mushrooms are best for this recipe?
A: Cremini or baby bella add earthy flavor, but white button mushrooms also work fine.
Q: Can I make this dairy-free?
A: Yes, simply omit the feta cheese or replace it with a dairy-free alternative.
Q: What can I serve this with?
A: Pair with rice, couscous, quinoa, or warm crusty bread to soak up the juices.
Q: Can this be made ahead of time?
A: Yes, you can make it up to 1 day in advance. Reheat gently on the stove, adding a splash of broth if needed.