Finally got around to making a video recipe for one of my MOST POPULAR and MOST PINNED recipes!!! Smothered Chicken with Spinach, Potatoes and Mushrooms has been Pinned to 67.9K+ boards!!!!

This recipe is A M A Z I N G! I have brought this dish to several potluck dinners and got Rave Reviews. It’s FULL of Flavor: Creamy, Cheesy and Comforting! Tastes just as good reheated.

One of my readers on Facebook writes:
Glenda Smith: “My husband had bragged on this “phenomenal, hardcore” dish all week! A friend of his is visiting from out of town and I have already been asked 3 times to make it again.”

* Note: I have used Smoked Paprika this time since this is what I had on hand which gives a deeper color to the chicken and changes taste just a bit. It’s a matter of preference here. You can use smoked or regular paprika.

In a large skillet, heat Olive oil over Med-Hi heat. Brown chicken on both sides until almost done. Transfer chicken to an oiled baking dish.

Add oil to the skillet and brown the potatoes until almost done. Transfer to a baking dish.

Add mixed: cream of chicken soup, broth and wine. Bring to boil and mix well until the sauce thickens. Add bag of spinach and mix until wilted, 2 to 3 minutes. Turn off the heat. Pour the sauce on top of the chicken and potatoes.

Enjoy!

Smothered Chicken with Spinach, Potatoes and Mushrooms

Ingredients

2 Lbs. skinless boneless Chicken breasts
1/2 Cup Flour
1 Tbsp. Garlic powder
1 Tbsp. Onion powder
1 Tbsp. Paprika
1 Tbsp. Montreal Chicken or any Poultry Seasoning
salt/pepper
6 small Red potatoes
small container of Mushrooms, sliced
3 green onions/scallions, diced
3 garlic cloves, diced
Olive oil
1 Tbsp. of Butter
1 small can of condensed Cream of Chicken soup or Cream of Mushroom soup
1 Cup Low-Sodium Chicken Broth
1/2 Cup of Sherry cooking wine (you can use Any wine as I did in the past, same results)
1 bag. Fresh Spinach (or thaw frozen)
1 (8 oz.) bag Mozzarella Cheese (or Any cheese)
1/2 Cup Shredded Parmesan Cheese

Instructions

In a large plastic bag, add: flour, garlic powder, onion powder, paprika and any poultry seasoning.
Trim and cut the chicken breast into chunks and add to the bag. Toss to coat well.
In another bag, add: Olive oil, salt and pepper. Slice potatoes and add to the bag. Toss to coat well.
Slice mushrooms, green onions and mince garlic cloves.
In a large skillet, heat Olive oil over Med-Hi heat. Brown chicken on both sides until almost done. Transfer chicken to an oiled baking dish.
Add oil to the skillet and brown the potatoes until almost done. Transfer to a baking dish.
Add oil and butter to the skillet and sauté the mushrooms for 2 minutes. Then add diced green onions and garlic, sauté until garlic is browned.
Add mixed: cream of chicken soup, broth and wine. Bring to boil and mix well until the sauce thickens.
Add bag of spinach and mix until wilted, 2 to 3 minutes. Turn off the heat.
Pour the sauce on top of the chicken and potatoes. Top with Mozzarella and Parmesan cheese.
Preheat oven to 350F.
Bake Covered with foil for 20 minutes.
Remove the foil and bake for an additional 20 minutes.