Q1: What is the absolute best way to keep my chicken breasts from being dry and tough?

The number one, game-changing secret is to pound the chicken breasts to an even thickness . Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 1/2- to 3/4-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through. The second secret is to use an instant-read thermometer and pull the chicken from the heat the moment it reaches 165°F.

Q2: Can I make this dish entirely in one pan on the stovetop?

Yes, absolutely! If you don't have a grill or a broiler, you can easily make this entire dish on the stovetop. Simply cook your spinach and mushroom mixture first and set it aside. Then, in the same skillet, pan-sear your pounded chicken breasts for about 4-6 minutes per side, until they are cooked through. During the last minute of cooking, top the chicken with the cheese, cover the pan, and let the cheese melt.

Q3: Can I make this dish ahead of time for meal prep?

Yes, this is a perfect meal-prep recipe! You can fully cook the chicken breasts and the vegetable mixture and store them in separate, airtight containers in the refrigerator for up to 4 days. You can then gently reheat them in a skillet or in the microwave for a quick and healthy lunch or dinner.

Q4: Can I use chicken thighs instead of chicken breasts?

Of course! Boneless, skinless chicken thighs would be a fantastic and even juicier substitute in this recipe. Because they are typically a more even thickness, you will not need to pound them. The cooking time on the grill or under the broiler will be very similar

Q5: What other vegetables would be good in the topping?

This recipe is wonderfully versatile! You could add some thinly sliced onions or shallots to the skillet to sauté along with the mushrooms. Some chopped, jarred sun-dried tomatoes would also be a fantastic and flavorful addition.

Healthy Grilled Chicken with Spinach and Mushrooms

The Best Healthy Grilled Chicken with Spinach and Mushrooms

A quick and healthy one-pan (mostly) meal featuring grilled or broiled chicken breasts topped with a warm vegetable mixture. The boneless, skinless chicken is seasoned and cooked until a slice of provolone cheese is melted on top. The dish is served with a simple sauté of fresh mushrooms, green onions, and baby spinach with a sprinkle of chopped pecans, which is spooned over the cheesy chicken.

Author: Grace

Ingredients

1 1/2 teaspoons olive oil
1 3/4 cups sliced fresh mushrooms
3 green onions, sliced
3 cups fresh baby spinach
2 tablespoons chopped pecans
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Instructions

Preheat your grill to medium heat or your broiler.
In a large skillet, heat the olive oil over medium-high heat. Sauté the mushrooms and green onions until they are tender.
Stir in the spinach and pecans and cook just until the spinach has wilted. Remove the skillet from the heat and keep the mixture warm.
Sprinkle the chicken breasts with the rotisserie chicken seasoning.
Grill the chicken on an oiled grill rack, covered, or broil it 4 inches from the heat on a greased broiler pan. Cook for 4-5 minutes per side, until a thermometer inserted into the chicken reads 165°F.
During the last minute of cooking, top each chicken breast with a half-slice of provolone cheese and continue to cook until the cheese is melted.
To serve, top each chicken breast with the warm mushroom and spinach mixture.

Notes

This is a very quick meal, perfect for a weeknight dinner, that comes together in under 30 minutes.
The recipe offers the flexibility to either grill or broil the chicken.
The vegetable topping is cooked separately but quickly while the chicken is grilling, making for an efficient workflow.

Find it online: https://www.eatswithsoul.com/spinach-and-mushrooms/