Once you try this Creamy Mushroom and Spinach Chicken recipe, you are going to want to make it week after week! It’s a delicious, yet incredibly easy and quick, recipe that can be on your table in 30 minutes.
CREAMY MUSHROOM AND SPINACH CHICKEN
Perfectly pan-seared chicken breast smothered in a thick and creamy garlic, mushroom and spinach sauce that comes together quickly and easily! Everyone will be raving about this dish and asking for seconds.
This chicken dish pairs well with just about any side – no matter your dietary needs!
- White rice, brown rice or cauliflower rice
- Mashed potatoes or mashed cauliflower
- Your favorite cooked pasta or zucchini noodles
Whatever your preference, I hope you enjoy this recipe as much as my husband and I always do!
- Boneless, skinless chicken breast – can substitute with chicken thighs
- Mushrooms – I used baby bella in this recipe
- Unsalted chicken stock – can substitute with broth or vegetable broth/stock
- Unsalted butter
- Olive oil
- Seasonings: salt, pepper, garlic powder, onion powder, dried Italian seasoning, freshly chopped parsley
- Minced garlic
- Half and half – or substitute with heavy cream
- Freshly grated parmesan cheese
- Fresh baby spinach
- Flour – or thickener of choice, such as arrowroot or cornstarch
HOW TO COOK CHICKEN:
Whether you’re using chicken breasts or thighs, it is important to make sure the internal temperate of the chicken reaches 165 degrees F read from the thickest part of the breast/thigh. I use a Digital Meat Thermometer that is very easy to use and gives me a fast reading.
- If using two large chicken breasts, slice each in half lengthwise. Rinse and pat each one dry with a paper towel. Season with salt, pepper, garlic powder and onion powder.
- Depending on how thickly cut the chicken breasts are (or if you’re using chicken thighs), cooking times may vary. Sear for 3-5 minutes per side or until the internal temperature reaches 165 degrees F using a meat thermometer.
- Whether thighs or breasts, be sure to not over-crowd the skillet. This will affect the chicken searing fully and evenly.
- The chicken should reach a golden brown color (as you see pictured) before flipping.
INGREDIENT SWAPS AND CONSIDERATIONS:
- Flour — this is used as a thickener in this recipe. You can swap this out for cornstarch or arrowroot.
- Half and half — an important ingredient that helps to make the sauce creamy! This can be swapped out for heavy cream or milk of choice. Please note: I have only made this with half and half and heavy cream, so I cannot attest to the taste or consistency of milk and dairy-free milk alternatives.
- Dried herbs — I generally use dried herbs in my recipes, as that is what I always have on hand in my pantry. Fresh is definitely doable!
NOTE: Being that dried herbs are more concentrated than fresh, you will need 3x more fresh herbs than dried.
- EXAMPLE: 1 teaspoon of dried herb = 1 tablespoon of fresh
- Mushrooms & spinach —If you’re not a fan of one or the other, simply double up on the amount of spinach to make a creamy spinach chicken dish or omit the spinach entirely.
- Unsalted items — In all of my recipes, I tend to use ‘unsalted’ or ‘low-sodium’ cooking items. Whether it be unsalted stocks or broths, canned tomatoes, or butter – they are always unsalted or low-sodium. The reason behind this is because I prefer to be able to add the salt myself and to my taste preference.
- Chicken stock — stock will provide more flavor to the dish, but you can also use broth. Don’t have chicken broth or stock on hand? Use vegetable!
MORE DINNER RECIPES YOUR FAMILY WILL RAVE ABOUT:
- Garlic Butter Shrimp with Asiago Risotto
- Ultra Creamy Beef and Shells
- Grilled Bruschetta Chicken with Zoodles
- Creamy Spinach and Sun-dried Tomato Stuffed Chicken
- Mexican Street Corn Chicken Tacos
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Creamy Mushroom and Spinach Chicken
- 4 boneless, skinless chicken breasts, (thinly sliced)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt and pepper, (to taste)
- 2 tbsp olive oil
Creamy Mushroom and Spinach Sauce
- 10 ounces baby bella mushrooms, (sliced)
- 2 1/2 tablespoons unsalted butter
- 2 garlic cloves, (minced)
- 1 tablespoon flour, (can subtitute *SEE NOTES BELOW)
- 1/2 cup unsalted chicken stock
- 1 cup half and half, (or heavy cream/milk of choice)
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, (more or less - to taste)
- 1/4 teaspoon pepper, (more or less - to taste)
- 1/2 cup freshly grated parmesan cheese
- 1 cup fresh baby spinach, (roughly chopped)
- freshly chopped parsley
- Season chicken with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large skillet over medium-high heat.
- Once the pan and the oil are hot, add the chicken. Allow both sides to sear for 3-5 minutes. Time will depend on how thickly cut the chicken is. The internal temperature should read 165 degrees F in the thickest part of the chicken using a meat thermometer.
- Remove the chicken to a plate; set aside and cover to keep warm.
- If the pan appears dry, add 1 additional tablespoon of olive oil and allow to heat.To the skillet, add the sliced mushrooms. Allow to saute for 3-4 minutes. Water will naturally release. Saute until no water remains.
- Using a slotted spoon, remove the mushrooms to the same plate as the chicken and cover to keep warm.
- To make the sauce, add the butter to the skillet to melt. Once the butter is just starting to bubble, add the minced garlic. Saute for 30 seconds and then whisk in the flour to thicken.
- Whisk in the chicken stock, half and half, and the Italian seasoning. If using unsalted stock/broth, season with salt and pepper, to taste. Using a wooden spoon or spatula, stir well, making sure to scrape any bits off of the skillet as the stock heats.
- Allow to simmer for 2-3 minutes before adding the parmesan cheese, stirring until melted and the sauce has begun to thicken slightly. Add the chopped spinach and cook until it starts to wilt.
- Add the chicken and mushrooms back to the sauce to warm for 1-2 minutes. Remove from heat.
- Garnish with freshly chopped parsley and serve over mashed potatoes, quinoa, rice, or your favorite pasta!
- If using a starch as a thickener, skip the step of adding to the pan after the garlic has sautéed. Add it once you have added the stock, half and half and seasonings. Scrape the bottom of the pan to thoroughly mix and then add the starch mixture to thicken, stirring frequently to fully mix.
This was absolutely amazing! I had to do a few subs due to lack of will for shopping but couldn’t even tell! I omitted the broth and instead used 1.5 cups of 2% milk. For the Broth flavor I used Chicken Better than Bouillon and just flavored the milk. To account for the lack of fat in the milk I did add maybe a tsp extra of flour. I doubled the spinach…glad I did. I also had powdered Parmesan instead of the beautiful freshly shredded stuff. Even with all that this came out like something I would be proud to… Read more »
Hey Katie! So happy you enjoyed the recipe with the changes you made! Do what you can with what you have! Thank you for your swap suggestions and feedback! Means a lot!
Just made this last night for dinner!! It was absolutely delicious! I did not have half and half or heavy cream so used 1% milk. It still turned out fantastic! I also added extra spinach and used thighs instead of breasts. I’ve already shared the recipe with my sister as we all loved it! Thanks much!????
Hey Lisa! Thank you so much!! Happy to hear that you enjoyed the recipe as much as you did. And thank you kindly for sharing! We love this recipe with thighs, too!!
This dish is SO AMAZING! I love it!! I make it almost every week! ❤️
Yay!! This makes me happy! Thank you!! 🙂
DELICIOUS recipe, and very easy to make!
Thank you! So happy that you enjoyed the recipe!!