Creamy Spinach and Mushroom Chicken

By Martha

Everyday Kitchen Bliss!

October 15, 2024

Why You’ll Love This Recipe

There’s something magical about the combination of seared chicken, earthy mushrooms, and leafy greens coated in a rich, creamy sauce. This dish is not just easy to whip up, but it also feels restaurant-quality, giving you all the satisfaction of a special meal at home. It’s great for impressing guests, but simple enough to make on an ordinary weeknight. Plus, the versatility means you can tweak the flavors to suit your family’s preferences, whether you like things mild, spicy, or extra cheesy!

Ingredients You’ll Need

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil (divided)
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
Salt and pepper to taste

For the Mushrooms and Sauce:

2 tbsp butter
8 oz mushrooms, sliced (white button or cremini work best)
3 garlic cloves, minced
2 cups baby spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ tsp dried thyme

How to Make Creamy Spinach and Mushroom Chicken

Step-by-Step Instructions

1. Season the Chicken

Start by patting the chicken breasts dry with a paper towel. Rub both sides with garlic powder, onion powder, paprika, salt, and pepper. This simple seasoning gives the chicken flavor and helps create a nice golden crust.

2. Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts. Cook for 4-5 minutes per side until they develop a golden-brown crust. Don’t worry if the chicken isn’t fully cooked yet—it will finish cooking in the sauce later. Remove the chicken from the skillet and set it aside on a plate.

3. Cook the Mushrooms

In the same skillet, heat the remaining tablespoon of olive oil along with 2 tablespoons of butter. Add the sliced mushrooms and sauté for 5-6 minutes, stirring occasionally. The mushrooms should release their moisture and turn beautifully browned and soft.

4. Add Garlic and Spinach

Stir in the minced garlic and cook for 30 seconds until fragrant. Next, toss in the baby spinach. Cook for about 2 minutes, stirring occasionally, until the spinach wilts down.

5. Make the Cream Sauce

Pour the heavy cream into the skillet and stir in the grated Parmesan cheese and dried thyme. Bring the sauce to a gentle simmer, letting it cook for 3-4 minutes until it thickens slightly. The Parmesan adds depth, and the thyme gives the sauce a light, herbaceous note.

6. Combine Chicken and Sauce

Return the seared chicken breasts to the skillet, nestling them into the creamy mushroom and spinach mixture. Cover the pan and let everything simmer for another 5-7 minutes, or until the chicken is cooked through (internal temperature should reach 165°F).

7. Serve and Enjoy

Spoon the creamy mushroom and spinach sauce generously over the chicken when serving. This dish pairs beautifully with pasta, rice, or even mashed potatoes. Garnish with a sprinkle of extra Parmesan or a pinch of red pepper flakes if you like a bit of heat.

Helpful Tips

Chicken Tip: If your chicken breasts are thick, consider slicing them in half horizontally for quicker cooking.
Mushroom Varieties: While button mushrooms are classic, feel free to use cremini, shiitake, or portobello mushrooms for a deeper flavor.
Cheese Swap: Parmesan adds a salty, nutty flavor, but you can use mozzarella for a milder, creamier texture.
Boost the Flavor: Add a squeeze of lemon juice to the sauce for a fresh, tangy finish.
Spice It Up: A pinch of red pepper flakes will add just the right amount of heat.

Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American
Diet: Gluten-Free

Notes

Chicken Substitution: This recipe works well with boneless, skinless chicken thighs if you prefer dark meat.
Vegetarian Version: Skip the chicken and replace it with extra mushrooms or tofu for a satisfying vegetarian option.
Thickening the Sauce: If the sauce is too thin, let it simmer uncovered a bit longer, or stir in a slurry of cornstarch and water.

Nutritional Information

Per serving:

Calories: 450 kcal
Protein: 35 g
Fat: 30 g
Carbohydrates: 7 g
Fiber: 2 g
Sodium: 600 mg

Frequently Asked Questions

1. Can I make this dish ahead of time?
Yes! You can prepare the entire dish ahead and store it in the refrigerator for up to 2 days. When ready to serve, gently reheat on the stovetop over low heat, adding a splash of cream to loosen the sauce.

2. Can I use milk instead of heavy cream?
While heavy cream gives the sauce its rich texture, you can use whole milk if you’re looking to lighten it up. Keep in mind that the sauce will be thinner, so you may need to thicken it with a bit of cornstarch.

3. Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze leftovers if needed. The cream sauce might separate slightly upon reheating, but giving it a good stir should bring it back together.

4. What can I serve with this dish?
This dish pairs beautifully with pasta, mashed potatoes, rice, or even a side of roasted vegetables.

Storage Instructions

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm leftovers on the stove over medium heat, stirring occasionally. Add a little more cream if needed to bring the sauce back to life.
Freeze: For longer storage, freeze the chicken and sauce in a sealed container for up to 2 months. Let it thaw overnight in the fridge before reheating.

Related Recipes

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Conclusion

This Creamy Spinach and Mushroom Chicken recipe is proof that you don’t need fancy ingredients or complicated steps to make a delicious meal. With its rich sauce, tender chicken, and earthy vegetables, it’s the perfect comfort food for any occasion. Plus, it’s quick and easy, making it a go-to for both busy weeknights and relaxed weekends. So, grab your skillet and give it a try—you won’t be disappointed!

Creamy Spinach and Mushroom Chicken

Author: Martha

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