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Cast iron skillet filled with a Creamy Mushroom and Spinach Chicken dish.

Creamy Mushroom and Spinach Chicken

The most tender pan-fried chicken smothered in a thick, creamy and delicious mushroom and spinach sauce. A super simple and quick recipe that your family will love.
Course Main Course
Cuisine American
Keyword Creamy Mushroom and Spinach Chicken, Creamy Mushroom Chicken, Mushroom Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 471kcal
Author With Peanut Butter on Top



  • 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!


Half and half: This is equal parts whole milk and heavy cream. You can substitute this with heavy cream or milk of choice. I have only cooked this dish with half and half and heavy cream, so I cannot attest to using other milks or milk alternatives.
Flour: This is used as a thickener for the sauce. You can use regular flour or gluten-free. If using cornstarch, use half as much cornstarch (1/2 tablespoon with 1-2 tablespoons of water). This rule also applies to other starches used as thickeners: potato starch, arrowroot starch, and tapioca.
- 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.


Serving: 1serving | Calories: 471kcal | Carbohydrates: 9g | Protein: 46g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 157mg | Sodium: 434mg | Potassium: 1108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1252IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 1mg