Chicken Spinach Mushroom Recipe
Try this chicken spinach mushroom recipe—tender chicken breasts, earthy mushrooms, and baby spinach in a creamy sauce. Perfect weeknight meal with big flavor!
Ingredients
- Proteins & Dairy:
- 1 lb boneless skinless chicken breasts or thighs
- 1 cup heavy cream or ½ cup chicken stock + ½ cup milk
- Veggies:
- 8 oz baby bella mushrooms sliced
- 3 cups baby spinach packed
- Aromatics & Seasoning:
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
- ½ teaspoon dried thyme or Italian seasoning optional
- Extras:
- ¼ cup white wine optional for deglazing
- Grated Parmesan cheese for garnish
- Fresh chopped parsley for serving
Instructions
- Season and Sear Chicken (5–7 minutes)
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper on both sides. Add to hot skillet and sear 4–5 minutes per side until golden and cooked through (internal temp ~165°F). Remove and keep warm.
- Sauté Mushrooms (4 minutes)
- In the same skillet, add sliced mushrooms. Let cook undisturbed 2 minutes until they release moisture and brown. Stir and cook another 2 minutes until golden edges appear.
- Add Garlic & Deglaze (1 minute)
- Stir in minced garlic and thyme. Cook 30 seconds until fragrant. Add white wine or a splash of chicken stock to deglaze, scraping up brown bits from bottom of pan.
- Wilt Spinach & Add Cream (2–3 minutes)
- Add baby spinach and stir until just wilted. Then pour in heavy cream or milk-stock mix. Bring sauce to a light simmer, stirring gently, until slightly thickened (2–3 minutes).
- Combine Everything (1 minute)
- Slice seared chicken and nestle pieces back into the skillet. Spoon sauce over. Let everything meld together for 1 minute, then remove from heat.
- Garnish & Serve (1 minute)
- Sprinkle with Parmesan and chopped parsley. Serve skillet‑style with crusty bread, pasta, or rice.
Notes
- Use room temperature chicken so it sears evenly. Pat dry for best golden crust.
- Don’t overcrowd the skillet—cook in batches if necessary.
- Add chili flakes for a spicy kick or lemon juice at the end for a fresh finish.
- Store leftovers up to 3 days in the fridge, reheat gently with broth or water to loosen the sauce.