Chicken Spinach and Mushroom

If you’ve been craving something cozy, flavorful, and actually easy to make after a long day, you’re going to love this creamy Chicken with Spinach and Mushrooms. It’s everything I want in a weeknight dinner—tender golden chicken, a rich garlic cream sauce, and hearty veggies that make it feel like a complete meal without dirtying every dish in your kitchen.

This is one of those meals that tastes like you put way more effort into it than you actually did (a personal favorite kind of recipe, if I’m being honest). And while it’s simple enough for a busy Tuesday, it’s also elegant enough to serve when friends are over or you want to impress someone without breaking a sweat.

Let’s dive into the first part of this cozy, satisfying dish—you’ll be amazed at how quickly it comes together.

Why This Chicken with Spinach and Mushrooms Works So Well

There’s a lot to love here, but what really makes this dish special is the balance of flavors and textures:

• The chicken is seared until golden and juicy.

• Mushrooms bring that deep, earthy flavor that pairs perfectly with the creamy sauce.

• Fresh spinach adds a pop of green and a boost of nutrients.

• And that creamy Parmesan-garlic sauce? It’s the kind of thing you’ll want to mop up with a crusty piece of bread or spoon over pasta.

You only need one skillet, a handful of basic ingredients, and about 30 minutes. So even on your busiest nights, you can still get something warm and homemade on the table.

Ingredients You’ll Need

Here’s everything you need to make this dish:

• 2 boneless, skinless chicken breasts, halved horizontally into cutlets

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 2 tablespoons butter

• 8 ounces mushrooms, sliced

• 3 cloves garlic, minced

• 2 cups fresh spinach

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• ½ teaspoon Italian seasoning

• Splash of chicken broth (optional, to loosen sauce)

• Chopped parsley, for garnish (optional)

I love how versatile this recipe is, too. You can swap in chicken thighs for extra flavor or make it dairy-free (more on that later). But as written, it’s rich, creamy, and incredibly satisfying.

STEP 1: Season and Sear the Chicken

Start by slicing your chicken breasts horizontally to make four thin cutlets. This helps them cook quickly and evenly—no more undercooked centers or dry edges!

Season both sides of each cutlet with salt, black pepper, and garlic powder. This simple seasoning goes a long way, especially when you’re building flavor in a skillet meal like this.

In a large skillet (I prefer a cast iron or stainless steel for the best sear), heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add your chicken cutlets in a single layer. Cook them for about 4 to 5 minutes per side, until they’re golden brown and cooked through.

You’ll know they’re ready when they release easily from the pan and have that beautiful golden crust. Once done, remove them from the skillet and set aside.

Tip: Don’t overcrowd the pan—if needed, cook the chicken in batches to make sure each piece gets a proper sear.

STEP 2: Sauté the Mushrooms and Garlic

Keep all those flavorful brown bits in the pan—they’re going to make your sauce extra delicious.

Turn the heat down to medium and add 2 tablespoons of butter to the same skillet. Once it melts, toss in your sliced mushrooms and cook them down for 6 to 8 minutes. You want them to be browned and soft, releasing all their moisture and soaking up the buttery goodness.

Next, add your minced garlic and stir it in for another minute, just until fragrant. (Don’t walk away here—burnt garlic happens fast!)

STEP 3: Wilt the Spinach

Now it’s time to toss in the fresh spinach. It may look like a lot at first, but spinach wilts down quickly. Stir it gently into the mushroom and garlic mixture, letting it soften for about 1 to 2 minutes.

Once everything’s softened and combined, you’re ready to move on to the creamy part of the dish—the sauce that brings it all together. But we’ll save that for Part 2, along with my best tips for getting that perfectly silky, cheesy sauce and ways to serve this dish depending on your mood (or what’s left in the pantry).

Stay with me—you’re just a few steps away from an irresistible skillet meal that’s sure to earn a regular spot in your dinner rotation.

Welcome back! Now that we’ve seared our chicken to golden perfection and softened the mushrooms and spinach, it’s time to dive into what really takes this dish over the top—the sauce. This next part is where everything comes together in one creamy, dreamy skillet that’s as comforting as it is impressive.

Whether you’re cooking for family or looking to level up your weeknight dinner game, the next few steps are simple, but they make a big difference in flavor. Let’s finish this dish and talk about a few tips that’ll help you make it just the way you like it.

STEP 4: Make the Creamy Parmesan Sauce

This sauce comes together fast, so have your ingredients ready to go.

Pour 1 cup of heavy cream directly into the skillet with your sautéed mushrooms and wilted spinach. Use a wooden spoon or spatula to scrape up any flavorful bits stuck to the bottom of the pan—this adds tons of depth to your sauce.

Next, stir in ½ cup of grated Parmesan cheese and ½ teaspoon of Italian seasoning. The cheese will melt into the cream, thickening it slightly and giving it that irresistible savory flavor. Simmer the mixture gently on medium-low heat for a few minutes, just until it starts to thicken.

If the sauce feels a bit too thick, add a splash of chicken broth to loosen it up. This keeps the sauce velvety while also layering in extra flavor.

Tip: Keep the heat low once the cream is in the pan. High heat can cause it to separate, and we want a smooth, silky sauce.

STEP 5: Return the Chicken to the Skillet

Now it’s time to bring everything back together.

Place the seared chicken cutlets back into the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each piece to coat them fully. Let the chicken simmer in the sauce for 2 to 3 minutes, just until heated through.

This final step allows the chicken to soak up the flavors of the sauce while staying juicy and tender. You can also give the sauce a final taste here and adjust the seasoning if needed—maybe a pinch more salt or a crack of black pepper.

How to Serve It

Here’s where things get fun—this creamy chicken dish is super versatile, and it pairs beautifully with a variety of sides depending on what you’re in the mood for.

Classic Pairings:

• Mashed potatoes – perfect for soaking up every drop of sauce.

• Pasta – fettuccine or penne work especially well.

• Steamed rice – simple, comforting, and always a good option.

Low-Carb Sides:

• Cauliflower rice – for a lighter alternative.

• Zucchini noodles – a great gluten-free pairing.

• Roasted vegetables – like broccoli, asparagus, or Brussels sprouts.

Crusty Bread:

Don’t underestimate the power of a warm piece of sourdough or a toasted baguette to mop up that creamy sauce. It’s the kind of thing that turns a great meal into a memorable one.

Optional Garnish

If you’re feeling a little fancy, sprinkle a bit of fresh chopped parsley over the top before serving. It adds a nice pop of color and a touch of freshness that balances the richness of the sauce.

You can also add a little extra Parmesan on top—because, really, when has more cheese ever been a bad thing?

Make-Ahead and Storage Tips

One of the best parts about this recipe is how well it holds up for leftovers. Here are a few quick notes if you’re planning ahead or cooking in batches:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat gently on the stovetop over low heat. Add a splash of broth or cream if the sauce has thickened too much.

• Freezing: This dish isn’t ideal for freezing due to the cream sauce, which can separate when thawed. If you do freeze it, reheat slowly and stir often.

Variations to Try

Want to make it your own? Here are a few ways to customize the recipe:

• Swap the Protein: Use boneless chicken thighs for more flavor or swap in shrimp for a seafood twist.

• Add More Veggies: Bell peppers, sun-dried tomatoes, or artichoke hearts can be added along with the mushrooms.

• Make it Dairy-Free: Use full-fat coconut milk instead of cream and nutritional yeast in place of Parmesan.

• Add a Kick: A pinch of red pepper flakes adds a subtle heat that plays really well with the creamy sauce.