Chicken Spinach and Mushroom
Chicken with spinach and mushrooms is a comforting skillet meal full of earthy flavor and creamy texture. Juicy chicken breasts are seared until golden and then simmered in a garlic-infused cream sauce with tender mushrooms and fresh spinach. It’s a wholesome and satisfying dish that comes together quickly, making it ideal for busy weeknights while still being elegant enough for a cozy dinner with guests.
Ingredients
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)
Instructions
Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add butter. Once melted, add the sliced mushrooms and cook until browned and softened, about 6 to 8 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the spinach and cook until wilted, about 1 to 2 minutes. Pour in the heavy cream and stir in the Parmesan cheese and Italian seasoning. Simmer the sauce gently until slightly thickened. If it becomes too thick, add a splash of chicken broth to reach your desired consistency.
Return the chicken to the skillet and spoon the sauce over the top. Simmer for a couple more minutes until the chicken is heated through and coated in the sauce.
Garnish with fresh parsley if desired and serve immediately.
Notes
This dish pairs well with pasta, mashed potatoes, or cauliflower rice.
You can use chicken thighs for extra flavor and tenderness.
For a dairy-free version, substitute the cream with coconut milk and use nutritional yeast in place of Parmesan.
Leftovers store well in the fridge and can be reheated gently on the stove.
Find it online: https://richspoon.com/chicken-spinach-and-mushroom/