Smothered Spinach Dip Chicken
A delectable creamy and crave-worthy pan seared chicken smothered with spinach dip and mushrooms.
Ingredients
- 2 boneless skinless chicken breasts
- 4 oz. fresh baby spinach
- 4 oz canned Mushrooms Stem & Pieces
- 2 cloves garlic minced
- ¼ cup yellow onion finely chopped
- 1 Tbsp olive oil
- 1/4 cup chicken broth
- 1/2 cup sour cream
- 4 oz cream cheese
- Salt & Pepper
- ½ packet packet of dry vegetable soup mix I used Lipton
- Chopped parsley for garnish
- 1 small jalapeno (optional) chopped
Instructions
- Preheat oven to 375 degrees
- In a large bowl add cream cheese, sour cream, vegetable soup mix, and half of the mushrooms and mix together well. Set aside.
- Heat olive oil in a large skillet over medium-high heat and dry the chicken using a paper towel to remove any excess moisture. Season the chicken with salt and pepper.
- Place seasoned chicken in the heated skillet and sear for 3-4 minutes on each side, or until golden brown. Remove chicken from skillet once cooked and place on a lined and greased baking sheet and bake for an additional 15 minutes.
- In the same skillet, add a drizzle of olive oil followed by the minced garlic and chopped onion. Sautee on medium heat until fragrant and softened, approximately 3 minutes.
- Next, add the chicken broth and let simmer for 3-5 minutes, or until the broth reduces by half.
- Turn the heat to low and add the spinach.
- Simmer until spinach is tender and wilted.
- Once the spinach is soft, add everything from the pan into the bowl that contains the spinach dip mixture and stir well until thoroughly combined.
- Using the same pan, add the rest of the mushrooms on low heat until warmed thoroughly.
- When the chicken is done baking, remove from the oven and place on a serving dish.
- Top with the spinach dip mixture and mushrooms.
- Garnish with chopped parsley and jalapenos.
- Serve and Enjoy!