Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs work great and stay extra juicy. Just adjust cook time—thighs may need a little longer to reach safe doneness.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days . Reheat gently (microwave or low heat on the stove). If the cheese tightens up, add a tiny splash of water or broth to loosen things.

Can I swap the Asiago for another cheese?

If you don’t have Asiago, try Parmesan, provolone, or mozzarella. Each gives a different vibe—mozzarella is mild and melty, Parmesan is sharper, provolone is somewhere in between.

What mushrooms work best?

Cremini are my go-to because they’re flavorful and easy to find, but button or portabella work beautifully too.

Smothered Asiago Chicken: Irresistible 30-Minute Wonder

Q: Can I make Smothered Asiago Chicken with spinach and mushrooms ahead of time?

Yes! You can sauté the mushroom-spinach mixture ahead and refrigerate it. When you’re ready, sear the chicken fresh, top it with the veggies and Asiago, then broil.

Description

Smothered Asiago Chicken with spinach and mushrooms is a cozy, skillet-style dinner made with juicy chicken breasts, savory mushrooms, tender spinach, and melty Asiago cheese. Easy enough for weeknights, impressive enough for guests.

Ingredients

Scale

4 (6 oz) boneless, skinless chicken breasts
1 (12 oz) bottle Italian salad dressing (for marinating)
1 tsp Mediterranean herb seasoning or rotisserie chicken seasoning
16 oz mushrooms, sliced (cremini, button, or portabella)
3 green onions, thinly sliced
2 Tbsp olive oil
2 Tbsp butter (or light butter)
Salt and black pepper, to taste
2 cloves garlic, minced
1 tsp Worcestershire sauce
1/2 tsp red pepper flakes (adjust to taste)
12 oz baby spinach
1 cup shredded Asiago cheese

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Instructions

Place chicken breasts in a large zip-top bag and pour Italian dressing over them. Seal and marinate in the refrigerator overnight.
Remove chicken from marinade and discard the marinade. Season both sides with Mediterranean herb or rotisserie seasoning.
Heat an oven-safe skillet over medium-high heat. Add olive oil and butter.
Sear chicken for 3–4 minutes per side, or until cooked through. Remove to a plate and keep warm.
In the same skillet, sauté mushrooms for 2–3 minutes. Add green onions and garlic, seasoning with salt and pepper.
Stir in Worcestershire sauce and red pepper flakes. Cook for 2–3 minutes until onions soften.
Add spinach and cook until wilted and excess moisture evaporates.
Return chicken to the skillet and spoon vegetables over each piece. Sprinkle with Asiago cheese.
Broil for about 2 minutes, or until cheese is melted and bubbly.
Serve immediately.

Notes

Pound chicken slightly for even cooking if breasts are thick.

Freshly shredded Asiago melts best, but pre-shredded works in a pinch.

For a milder version, reduce or skip the red pepper flakes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet , Broil
Cuisine: American

Nutrition

Serving Size: 1 chicken breast
Calories: 480 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 44 g
Cholesterol: 145 mg