Loaded Chicken
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Loaded Chicken

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 4
Author: Judith Hannemann


  • 4 boneless skinless chicken breasts
  • 1 bag large size baby spinach
  • 10 oz baby bella mushrooms sliced
  • 1/4 cup + 2 tbs unsalted butter
  • 4 tbs olive oil divided
  • 2 tbs chopped onion
  • 4 garlic cloves minced, divided
  • 1/2 cup dry white wine
  • 1/4 cup grated Parmesan cheese
  • 4 oz cream cheese
  • 4 thick slices whole milk mozzarella
  • Seasoned Flour:
  • 1/2 cup flour
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp pepper


  • Mix the seasoned flour ingredients and place on a large plate
  • Dredge each chicken breast in the seasoned flour
  • Melt 2 tbs of the butter in a large skillet.
  • Brown chicken breasts on each side until they are golden brown. Remove from pan and set aside.
  • For The Mushrooms:
  • In the same skillet the chicken was browned in, add the remaining butter and 2 tbs olive oil
  • Add the mushrooms and brown over medium heat.
  • Add the wine and half of the minced garlic and scrape up all the browned bits on the bottom of the pan.
  • Continue cooking until the wine is absorbed. Remove from pan and set aside.
  • For The Creamed Spinach:
  • In a deep saucepan over medium heat, add the remaining 2 tbs of olive oil; heat through
  • Add the chopped onion and saute about 5 minutes.
  • Add the spinach and the garlic and cook until spinach is wilted
  • Add the Parmesan and cream cheeses
  • Cook until cream cheese is melted.
  • Remove from heat and set aside
  • To Assemble:
  • Preheat oven to 350 degrees F
  • Place chicken in a 13 x 9-inch baking dish
  • Top with the mushrooms
  • Next top with the creamed spinach
  • Place 1 slice of cheese over each chicken breast
  • Bake for about 20-25 minutes or until cheese is melted and begins to brown.