Whether you’re preparing a quick weeknight meal or a dish for a special occasion, this Creamy Spinach and Mushroom Chicken recipe is an ideal choice! Tender chicken breasts, buttery mushrooms, and fresh baby spinach are enveloped in a rich, creamy sauce—no flour, cornstarch, or roux required.
Equipment
- Heavy-Bottomed Skillet or Dutch Oven
INGREDIENTS
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 8 ounces cremini or button mushrooms, sliced
- 1 ¼ cups heavy cream, divided
- ½ cup grated Parmesan cheese (Parmigiano Reggiano recommended)
- 2 handfuls baby spinach (about 5-6 cups)
INSTRUCTIONS
- Prepare the Chicken:
- Slice each chicken breast in half widthwise to create two thinner pieces. Season both sides with salt and pepper to taste.
- In a small bowl, combine ¼ teaspoon salt, ¼ teaspoon black pepper, paprika, garlic powder, and dried thyme. Set the seasoning mix aside.
- Cook the Chicken:
- Heat a heavy-bottomed skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and swirl until melted, then add 1 tablespoon of olive oil.
- Place the chicken pieces in a single layer in the skillet. Sprinkle half of the seasoning mix over the chicken. Cook for 4-5 minutes on one side.
- Flip the chicken and cook for another 3-5 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and set aside on a plate.
- Cook the Mushrooms:
- Off the heat, add the remaining tablespoon of butter to the skillet. Swirl to melt.
- Add the mushrooms and toss to coat in butter. Sprinkle in the remaining seasoning mix.
- Sauté the mushrooms over medium heat for about 5 minutes, until soft and most of the liquid has evaporated. If browning on the skillet makes it hard to cook, deglaze the pan with wine, broth, or water.
- Make the Sauce:
- Pour in ¾ cup of heavy cream, scraping the browned bits from the bottom of the skillet with a wooden spoon. Reduce the heat to medium-low.
- Simmer for 3-5 minutes, stirring and scraping until the sauce thickens.
- Stir in the Parmesan cheese until fully melted. Add the remaining ½ cup of heavy cream to thin the sauce, stirring well.
- Add Spinach and Combine:
- Add 2 large handfuls of fresh baby spinach (3-4 cups) to the sauce. Stir until the spinach wilts and reduces in volume, about 1-3 minutes. Add more cream if needed.
- Finish the Dish:
- Return the chicken to the skillet, spooning the sauce over each piece or tossing them to coat evenly. Adjust salt and pepper to taste.
- Garnish with extra Parmesan cheese if desired. Serve immediately.
NOTES
- Serving Suggestions: Pair with steamed or roasted vegetables, cauliflower rice, cooked rice, pasta, mashed potatoes, roasted potatoes, or a simple tossed salad.
- Lighter Option: Substitute half the cream with chicken broth for a lighter version.
Nutrition Information
- Calories: 555 kcal
- Carbohydrates: 6g
- Protein: 31g
- Fat: 45g
- Saturated Fat: 26g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 13g
- Trans Fat: 0.4g
- Cholesterol: 190mg
- Sodium: 732mg
- Potassium: 778mg
- Fiber: 0.5g
- Sugar: 3g
- Vitamin A: 1609 IU
- Vitamin C: 2mg
- Calcium: 181mg
- Iron: 1mg
