Chicken with Spinach and Mushrooms
Juicy pan-seared chicken in a creamy garlic sauce with sautéed mushrooms and wilted spinach. A quick, one-pan comfort meal ready in about 30 minutes.
Ingredients
Chicken
- 4 boneless skinless chicken breasts (about 1 1/2 pounds), patted dry
- Salt and freshly ground black pepper
- 1 tsp smoked paprika optional
- 2 tbsp olive oil
- 2 tbsp unsalted butter
Sauce & Veggies
- 8 ounces cremini or white mushrooms, sliced
- 1 small onion or shallot, finely chopped
- 3 cloves garlic minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 3 cups baby spinach packed
- ¼ cup grated Parmesan cheese
- 1 tsp Dijon mustard optional
- Crushed red pepper flakes to taste
- Fresh parsley or thyme for garnish
Instructions
- Season chicken with salt, pepper and smoked paprika. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Remove and tent with foil.
- Reduce heat to medium, add remaining oil and butter. Sauté mushrooms until browned, then add onion/shallot and cook until translucent. Stir in garlic and cook 30 seconds.
- Pour in wine or 1/2 cup broth to deglaze, scraping up browned bits. Reduce slightly, then stir in cream, chicken broth, Parmesan and Dijon. Simmer until slightly thickened.
- Stir in spinach until wilted. Return chicken to the pan, spoon sauce over, and warm 2 minutes. Garnish with parsley and extra Parmesan before serving.
Notes
- Pound chicken to even thickness for quicker, even cooking.
- Use half-and-half for a lighter sauce or coconut cream for dairy-free.
- Add lemon juice or sun-dried tomatoes to brighten the sauce.
Nutrition
Calories: 520kcalCarbohydrates: 8gProtein: 42gFat: 34gSaturated Fat: 14gSodium: 520mgSugar: 3g
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