Smothered Chicken with Spinach, Potatoes, and Mushrooms recipe

Name: Smothered Chicken with Spinach, Potatoes, and Mushrooms
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Ingredients: 1 (10.75 ounce) can condensed cream of chicken soup; 1 tablespoon poultry seasoning; salt and ground black pepper to taste; 1 tablespoon garlic powder; 1 tablespoon paprika; 1 tablespoon onion powder; 1 (8 ounce) package sliced fresh mushrooms; 1 tablespoon olive oil, or as needed; 3 green onions, diced; 3 cloves garlic, diced; 1 (8 ounce) package shredded mozzarella cheese; 6 small red potatoes, quartered; 1 cup low-sodium chicken broth; 1 (8 ounce) package fresh spinach; 1 tablespoon butter, or more as needed; 2 pounds skinless, boneless chicken breasts, cut into thick strips; 0.5 cup all-purpose flour; 0.5 cup grated Parmesan cheese; 0.5 cup sherry wine

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.

Step 2

Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.

Step 3

Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.

Step 4

Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.