Description
This Creamy Chicken Mushroom Spinach Skillet is a quick, one-pan meal that’s rich, flavorful, and perfect for busy weeknights. With tender chicken, earthy mushrooms, and vibrant spinach in a creamy Parmesan sauce, this dish is as comforting as it is easy to make.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 3 cups fresh baby spinach (or 1.5 cups frozen, thawed and drained)
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- A pinch of red pepper flakes (optional)
- Fresh parsley or thyme for garnish
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- Sauté the Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown.
- Cook the Garlic and Spinach: Stir in the minced garlic and cook for 1 minute until fragrant. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it’s thawed and well-drained before adding.
- Make the Creamy Sauce: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the skillet. Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2-3 minutes until it thickens slightly. Season with a pinch of red pepper flakes (optional), salt, and pepper to taste.
- Combine and Serve: Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon some sauce over the chicken to coat it. Let the dish simmer for 3-4 minutes to blend the flavors. Garnish with fresh parsley or thyme and serve hot.
Notes
Pound the chicken breasts to an even thickness before cooking for consistent results. Use room-temperature heavy cream and avoid boiling the sauce to prevent curdling. This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 115 mg