Description
This Creamy Spinach Mushroom Chicken recipe offers a luscious and comforting meal featuring tender seared chicken breasts smothered in a rich, creamy sauce loaded with sautéed mushrooms, fresh spinach, garlic, and Parmesan cheese. Perfect for a satisfying weeknight dinner, this dish balances earthy flavors and velvety textures in just 35 minutes.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
Sauté
- 3 tablespoons unsalted butter
- 4 large garlic cloves (minced)
- 1/2 yellow onion (finely minced)
- 8 ounces cremini mushrooms (sliced)
- 1/4 teaspoon crushed red pepper flakes
Greens & Liquids
- 2 cups baby spinach (or regular spinach with tough stems removed and roughly chopped)
- 1/2 cup dry white wine (such as sauvignon blanc; or substitute chicken stock with a squeeze of lemon juice)
- 1 1/2 cups heavy cream
Cheese & Seasoning
- 1 cup fresh grated Parmesan cheese
- 1/4 teaspoon salt (plus more to taste)
- Black pepper (to taste)
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise completely to create two equal pieces, then place them in a gallon-sized zip-top bag in an even layer. Seal and pound to even thickness using a meat tenderizer or rolling pin. Alternatively, place chicken between cling wrap layers before pounding.
- Season the chicken: Remove chicken from bag, pat dry with paper towels, then season both sides with salt and pepper. Set aside.
- Cook mushrooms: Heat a large non-stick pan to medium and add sliced mushrooms without any fat. Dry sauté mushrooms for 5-10 minutes until they release all their moisture and the liquid has evaporated. Remove mushrooms from pan and set aside.
- Sear the chicken: Return the pan to medium heat and melt 2 tablespoons of butter. Add chicken breasts and sear for 4-5 minutes on each side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
- Sauté aromatics: Wipe out the skillet, melt remaining 1 tablespoon of butter over medium heat. Add minced onion, garlic, crushed red pepper flakes, salt, and pepper, sautéing about 5 minutes until the onions soften.
- Deglaze the pan: Pour in the white wine and bring to a gentle simmer, cooking until reduced by half to concentrate the flavors.
- Create the creamy sauce: Lower heat to medium-low and stir in the heavy cream, mixing until the sauce is creamy. Season with salt and pepper to taste. Add grated Parmesan cheese and stir until melted and smooth.
- Add vegetables back: Mix in the cooked mushrooms and fresh spinach. Simmer for 1-2 minutes until spinach wilts and everything is heated through.
- Combine and serve: Return the cooked chicken breasts to the skillet, warming them gently in the sauce if needed. Serve hot, spooning extra sauce and veggies over the chicken.
Notes
- You can substitute dry white wine with chicken stock and a squeeze of lemon juice for acidity.
- Make sure to dry sauté mushrooms well to intensify their flavor and prevent a soggy sauce.
- Use a meat thermometer to ensure chicken is cooked through safely to 165°F.
- For a lighter version, substitute heavy cream with half-and-half or a cream alternative, though sauce will be less thick.
- This dish pairs well with garlic mashed potatoes, rice, or crusty bread to soak up the creamy sauce.
