Smothered Chicken With Sauteed Mushrooms Creamed Spinach Recipe 415

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
• Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
• In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
• Place the chicken breasts in bottom of 9 x 13" pan.
• Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
• Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
• Evenly distribute the onion and mushroom mixture over the top of the spinach.
• Add salt and pepper to taste.
• Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
• Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
• Serve with a nice risotto or rice pilaf.

SPINACH AND MUSHROOM SMOTHERED CHICKEN

Steps:

• Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

SMOTHERED CHICKEN WITH SAUTEED MUSHROOMS & CREAMED SPINACH RECIPE - (4.1/5)

Steps:

• Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
• 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.
• 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.
• 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.
• Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

SMOTHERED CHICKEN WITH MUSHROOMS AND SPINACH RECIPE - (4.4/5)

Steps:

• Directions Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. 1 packet Hidden Valley Ranch dip mix Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder. Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer. Mix yeast and water in a stand mixer. Let sit about five minutes. Mix in remaining ingredients until it forms into a ball. Only add the extra flour if the dough seems sticky. Place in a greased bowl and cover. Let rise in a really warm place for about 1 hour. *Tip: I preheat the oven to 200 and turn it off. Open the door. When you can touch the racks without burning yourself, you can put the dough in and shut the door to rise. After an hour, turn dough out onto a board. Roll out into a 9 x 13 rectangle. Cut into eight strips. Move the strips to a sheet pan as you shape into a heart. Gather the ends together and tuck in. Slightly pinch the ends to form the point of the heart. Let rise another 20 minutes in a really warm place. Preheat the oven to 375. Cook the breadsticks 15 minutes. Mix melted butter and garlic powder together. Brush over the tops of the breadsticks and cook another five minutes. does the recipe only serve two? I want to make it for my family tonight Thank you for asking! I actually cooked it for my family of four and it was plenty. If you need to feed more than that, just make additional chicken breasts. The sides made plenty too. I hope you enjoy it! Ellie, thank you for asking! They are boneless and skinless breasts. I just laid them flat on a sheet pan, seasoned one side, and then turned them over and seasoned the other side. When the first 16 minutes' cooking time was done, I turned the breasts over with tongs and laid them flat again, piled on the spinach mixture, mushrooms, and slices of cheese. Then I returned them to the oven and finished cooking them. Either side can be cooked first or last. I hope this helps! Good question! Although the word "bacon" is in my title, I don't always use it in every dish. I usually use at least one of the four and sometimes all of the four. However, now that you mention it, some crispy bacon would be a nice addition to the top of this chicken. Great idea! Thank for sharing! This was awesome!!! I cheated and used already diced garlic, but other than that I did it all! This is one of the first recipes I have ever tried that wasn't a family recipe and was so much fun to make and sooo delicious!! My boyfriend was really impressed! Thank you so much for sharing!! We are keeping this one on file! Hi - I made this last night - WOW, I always think what could I do to make a dish better, well, the chicken was perfect. I would change a thing except make more of it. My partner loved it as well. Great recipe and I can't wait to make it again. I also made the asparagus, that was great as well. I didn't make the potatoes as had them the night before and I had some nice french bread so passed on the bread sticks (loved the idea of making them into a heart though). Fantastic!! Now, what do I make this evening to top that? :-) Cheers, Jeffrey from VA HI - sorry if this gets posted twice - made the chicken last night and we LOVED it. I typically say, what can I do to make a dish better.....well, in this case, just make more of it to have as leftovers. :-) Can't wait to make more of your recipes. My partner LOVED this as well. We made the asparagus and that was great also. Skipped the bread and potatoes as had made potatoes the night before and had some french bread I wanted to use up. LOVED the heart idea for the breadsticks - will totally do that for V-Day next year. :-) Yum! I made the chicken last night for dinner guests. It was a hit! Thank you! Next time, I may just add some bacon. ;) Thank you! I've seen some pictures where people have made this and did add the bacon. I will absolutely add bacon next time! We did the smothered chicken tonight and it was amazing. It's added to our list of meals to repeat. Made the smothered chicken tonight and it was amazing! We've added it to our list of repeatable meals. I don't have red potatoes on hand, I'm thinking of taking a chance and making the smashed fried potatoes with russet potatoes. Not sure how it's going to work out since I will have to cut them in quarters after boiling them. I think I'll start by frying the cut side of the potatoes hoping this will seal them and keeps them from falling apart.Then after I fry the cut side, I'll attempt to smash them ever so slightly. Wish me luck, Lol! I made this late last week and it was phenomenal!! We loved it so much, I decided to make it into a hand pie. I shredded the chicken breast, used shredded mozerella instead of sliced and drained the spinach really well. Sealed it between two 4 inch pie crust circles and froze, then bake whenever I want a little taste of smothered chicken awesomeness! I'm sorry I don't have any nutritional value for you. However, please use my recipes more as a guideline. Use lowfat cheese, butter substitutes, reduced fat cream cheese, etc. Cooking with olive oil is very heart healthy since it doesn't clog the arteries. It's still fattening, but it's a good fat. The bread can be made with whole wheat flour. I'm sure that most of the recipe can be adapted for a healthier diet. Thank you for the comment! I hope this helps. Hi, thanks for sharing; I will be trying this tomorrow. It looks delicious! I do have one question..is the "T" teaspoon or tablespoon? Just want to make sure I do it right. Thanks!! Sounds great! I always treat a recipe as a guideline. I almost never follow them exactly and change things to put my spin on them. Please feel free to use my recipes that way too. Make it your own. Thank you for the comment! You can use chicken stock in place of the wine or leave it out altogether. It's more for flavor. Thank you for asking! Thank you so much! I love improvisation, and I think the heavy cream will work. However, may I suggest that you sprinkle a tablespoon or so of flour over the spinach before adding the cream, and then add 1/4 to 1/2 C cream to the spinach. I think this will help the sauce thicken up quite nicely. Let me know how it turns out! I couldn't get the reply button to work for me... but we enjoyed this recipe. It was a bit peppery. I will probably cut back on that next time, but other than that, even without the mushrooms, it was a hit. It is way out of my box...as far as what I usually make, but it was good. I could see the chicken being really good over pasta... the possibilities are endless! I may start checking out your blog. I follow a few regularly, but enjoy recipes--and being able to see the pics also. Made this for dinner tonight. My husband and I thoroughly enjoyed it. I definitely will make this again! I would like to make your chicken recipe but I do not cook with wine. Would it be a big deal to omit it? Will it throw off the taste? If so, is there something I can use instead? Thank you so much for the comments. I am very familiar with the traditional Southern smothered chicken/pork chops recipes, since I am from the South, and I do love those old family favorites. Sometimes I do things the old fashioned way, but sometimes I like to mix things up and put a new spin on them. I just like to go in the kitchen and create, whether it's remaking an old recipe or inventing a new one. You're welcome! Glad I could make you hungry! I am a vegetarian and thought you might like to hear that we tried the chicken recipe tonight with Quorn (company that makes meat substitutes) chicken cutlets and it turned out great! My husband loves spinach so I knew it was worth a try. He helped by making the mushrooms, and made green beans in the skillet he had made the mushrooms in. Yum! Thank you for the great recipe! Made this tonight...it was well worth the effort. My husband (actually my whole family) loves everything I make, his comment when he bit into this chicken was "Wow sweetie, this is restaurant quality." I did make a minor change with the chicken, I dredged it in sour cream then coated it with a combination of breadcrumbs and grated parmesean cheese. We took a little break from our blog, but when we return in the very near future we'll be blogging about this great dish. Thanks. http://rezichfamilykitchen.wordpress.com/ Add comment When rising bread, preheat your oven to 200 degrees. When it's there, turn the oven off and open the door. When you can touch the rack with your hand, put the bread in the oven and shut the door. This makes for a much better and quicker rise. CORN CASSEROLE 1/4 stick butter 1/4 C flour 1 C chicken stock 1/2 C milk 1/2 C sour cream 1 box Jiffy cornbread mix 2 eggs 1 1/2 ... I can't just make anything the way it was originally intended. Oh, no. I have to go messing around with the recipe and put my spi... SPICY SWEET POTATO FRIES 2 large sweet potatoes, peeled and cut into strips 1/4 C cornstarch (this makes them extra crispy) 1 T salt (... Did your mom make Chili Frito Pie for you when you were a kid? It may be a Southern thing. But my mom sure did make it for me...a lot. ... The color of a chile pepper usually doesn't indicate the heat level of the pepper. Usually the smaller a pepper is, the hotter it is. Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. 1 packet Hidden Valley Ranch dip mix Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder. Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer. Mix yeast and water in a stand mixer. Let sit about five minutes. Mix in remaining ingredients until it forms into a ball. Only add the extra flour if the dough seems sticky. Place in a greased bowl and cover. Let rise in a really warm place for about 1 hour. *Tip: I preheat the oven to 200 and turn it off. Open the door. When you can touch the racks without burning yourself, you can put the dough in and shut the door to rise. After an hour, turn dough out onto a board. Roll out into a 9 x 13 rectangle. Cut into eight strips. Move the strips to a sheet pan as you shape into a heart. Gather the ends together and tuck in. Slightly pinch the ends to form the point of the heart. Let rise another 20 minutes in a really warm place. Preheat the oven to 375. Cook the breadsticks 15 minutes. Mix melted butter and garlic powder together. Brush over the tops of the breadsticks and cook another five minutes. does the recipe only serve two? I want to make it for my family tonight Thank you for asking! I actually cooked it for my family of four and it was plenty. If you need to feed more than that, just make additional chicken breasts. The sides made plenty too. I hope you enjoy it! Ellie, thank you for asking! They are boneless and skinless breasts. I just laid them flat on a sheet pan, seasoned one side, and then turned them over and seasoned the other side. When the first 16 minutes' cooking time was done, I turned the breasts over with tongs and laid them flat again, piled on the spinach mixture, mushrooms, and slices of cheese. Then I returned them to the oven and finished cooking them. Either side can be cooked first or last. I hope this helps! Good question! Although the word "bacon" is in my title, I don't always use it in every dish. I usually use at least one of the four and sometimes all of the four. However, now that you mention it, some crispy bacon would be a nice addition to the top of this chicken. Great idea! Thank for sharing! This was awesome!!! I cheated and used already diced garlic, but other than that I did it all! This is one of the first recipes I have ever tried that wasn't a family recipe and was so much fun to make and sooo delicious!! My boyfriend was really impressed! Thank you so much for sharing!! We are keeping this one on file! Hi - I made this last night - WOW, I always think what could I do to make a dish better, well, the chicken was perfect. I would change a thing except make more of it. My partner loved it as well. Great recipe and I can't wait to make it again. I also made the asparagus, that was great as well. I didn't make the potatoes as had them the night before and I had some nice french bread so passed on the bread sticks (loved the idea of making them into a heart though). Fantastic!! Now, what do I make this evening to top that? :-) Cheers, Jeffrey from VA HI - sorry if this gets posted twice - made the chicken last night and we LOVED it. I typically say, what can I do to make a dish better.....well, in this case, just make more of it to have as leftovers. :-) Can't wait to make more of your recipes. My partner LOVED this as well. We made the asparagus and that was great also. Skipped the bread and potatoes as had made potatoes the night before and had some french bread I wanted to use up. LOVED the heart idea for the breadsticks - will totally do that for V-Day next year. :-) Yum! I made the chicken last night for dinner guests. It was a hit! Thank you! Next time, I may just add some bacon. ;) Thank you! I've seen some pictures where people have made this and did add the bacon. I will absolutely add bacon next time! We did the smothered chicken tonight and it was amazing. It's added to our list of meals to repeat. Made the smothered chicken tonight and it was amazing! We've added it to our list of repeatable meals. I don't have red potatoes on hand, I'm thinking of taking a chance and making the smashed fried potatoes with russet potatoes. Not sure how it's going to work out since I will have to cut them in quarters after boiling them. I think I'll start by frying the cut side of the potatoes hoping this will seal them and keeps them from falling apart.Then after I fry the cut side, I'll attempt to smash them ever so slightly. Wish me luck, Lol! I made this late last week and it was phenomenal!! We loved it so much, I decided to make it into a hand pie. I shredded the chicken breast, used shredded mozerella instead of sliced and drained the spinach really well. Sealed it between two 4 inch pie crust circles and froze, then bake whenever I want a little taste of smothered chicken awesomeness! I'm sorry I don't have any nutritional value for you. However, please use my recipes more as a guideline. Use lowfat cheese, butter substitutes, reduced fat cream cheese, etc. Cooking with olive oil is very heart healthy since it doesn't clog the arteries. It's still fattening, but it's a good fat. The bread can be made with whole wheat flour. I'm sure that most of the recipe can be adapted for a healthier diet. Thank you for the comment! I hope this helps. Hi, thanks for sharing; I will be trying this tomorrow. It looks delicious! I do have one question..is the "T" teaspoon or tablespoon? Just want to make sure I do it right. Thanks!! Sounds great! I always treat a recipe as a guideline. I almost never follow them exactly and change things to put my spin on them. Please feel free to use my recipes that way too. Make it your own. Thank you for the comment! You can use chicken stock in place of the wine or leave it out altogether. It's more for flavor. Thank you for asking! Thank you so much! I love improvisation, and I think the heavy cream will work. However, may I suggest that you sprinkle a tablespoon or so of flour over the spinach before adding the cream, and then add 1/4 to 1/2 C cream to the spinach. I think this will help the sauce thicken up quite nicely. Let me know how it turns out! I couldn't get the reply button to work for me... but we enjoyed this recipe. It was a bit peppery. I will probably cut back on that next time, but other than that, even without the mushrooms, it was a hit. It is way out of my box...as far as what I usually make, but it was good. I could see the chicken being really good over pasta... the possibilities are endless! I may start checking out your blog. I follow a few regularly, but enjoy recipes--and being able to see the pics also. Made this for dinner tonight. My husband and I thoroughly enjoyed it. I definitely will make this again! I would like to make your chicken recipe but I do not cook with wine. Would it be a big deal to omit it? Will it throw off the taste? If so, is there something I can use instead? Thank you so much for the comments. I am very familiar with the traditional Southern smothered chicken/pork chops recipes, since I am from the South, and I do love those old family favorites. Sometimes I do things the old fashioned way, but sometimes I like to mix things up and put a new spin on them. I just like to go in the kitchen and create, whether it's remaking an old recipe or inventing a new one. You're welcome! Glad I could make you hungry! I am a vegetarian and thought you might like to hear that we tried the chicken recipe tonight with Quorn (company that makes meat substitutes) chicken cutlets and it turned out great! My husband loves spinach so I knew it was worth a try. He helped by making the mushrooms, and made green beans in the skillet he had made the mushrooms in. Yum! Thank you for the great recipe! Made this tonight...it was well worth the effort. My husband (actually my whole family) loves everything I make, his comment when he bit into this chicken was "Wow sweetie, this is restaurant quality." I did make a minor change with the chicken, I dredged it in sour cream then coated it with a combination of breadcrumbs and grated parmesean cheese. We took a little break from our blog, but when we return in the very near future we'll be blogging about this great dish. Thanks. http://rezichfamilykitchen.wordpress.com/ Add comment When rising bread, preheat your oven to 200 degrees. When it's there, turn the oven off and open the door. When you can touch the rack with your hand, put the bread in the oven and shut the door. This makes for a much better and quicker rise. CORN CASSEROLE 1/4 stick butter 1/4 C flour 1 C chicken stock 1/2 C milk 1/2 C sour cream 1 box Jiffy cornbread mix 2 eggs 1 1/2 ... I can't just make anything the way it was originally intended. Oh, no. I have to go messing around with the recipe and put my spi... SPICY SWEET POTATO FRIES 2 large sweet potatoes, peeled and cut into strips 1/4 C cornstarch (this makes them extra crispy) 1 T salt (... Did your mom make Chili Frito Pie for you when you were a kid? It may be a Southern thing. But my mom sure did make it for me...a lot. ... The color of a chile pepper usually doesn't indicate the heat level of the pepper. Usually the smaller a pepper is, the hotter it is.

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY

Steps:

• Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
• Set aside 1 tablespoon of flour mixture.
• Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
• Melt butter in heavy large skillet over medium-high heat.
• Add chicken to skillet.
• Saute until brown, about 4 minutes per side.
• Transfer chicken to plate.
• Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
• Saute until mushrooms are brown, about 5 minutes.
• Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
• Add cream and broth and bring to boil, stirring occasionally.
• Return chicken and any collected juices to skillet.
• Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
• Season with salt and pepper.

SMOTHERED CHICKEN

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.