Creamy Spinach and Mushroom Chicken
Whether you're looking for an easy weeknight dinner or something for special occasions, try this Creamy Spinach and Mushroom Chicken recipe!
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Servings: 4 servings
Calories: 555kcal
Equipment
- Heavy-Bottomed Skillet or dutch oven
Ingredients
- 2 chicken breasts boneless and skinless
- 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 sliced cremini mushrooms or button mushrooms
- 1 ¼ cup heavy cream divided
- ½ cup grated parmesan cheese Parmigiano Reggiano
- 2 handfulls baby spinach 5-6 cups
Instructions
- Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
- Add ¼ teaspoon salt, ¼ teaspoon ground black pepper, paprika, garlic powder, and dried thyme to a small bowl and mix until combined. Set aside.
- Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
- Add 2 tablespoons of the butter, and swirl with a wooden spoon or a pair of tongs until completely melted. Then add 1 tablespoon of olive oil.
- Add the chicken breasts in a single layer and sprinkle with half the seasoning mixture. Cook for 4-5 minutes.
- Flip the chicken breasts, and cook for another 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F.
- Remove the chicken breasts from the skillet and place them on a plate. Set aside.
- Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
- Add in the sliced mushrooms and toss to coat them with butter. Add in the remaining seasoning blend.
- Sauté the mushrooms until they are soft and have released most of their liquid, about 5 minutes. If the bottom of the skillet has significant browning making it difficult to cook the mushrooms, try deglazing the pan with some wine, broth, or water.
- Pour in ¾ cup heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan. Once most of the browned bits are scraped up, reduce the heat to medium-low.
- Simmer for 3-5 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened.
- Sprinkle in the parmesan cheese, stirring well until it is melted into the sauce.
- Add in the remaining ½ cup of heavy cream to thin the sauce, stirring well.
- Add 2 heaping cups of fresh baby spinach (3-4 cups), stirring to coat the spinach in the sauce.
- Cook for 1-3 minutes, or until the spinach has cooked down and greatly reduced in volume. If needed, add a few more splashes of cream.
- Remove the skillet from the heat and add the cooked chicken breasts back in. Spoon the sauce over each chicken breast, or toss them to coat them with the sauce. Adjust salt and pepper to taste.
- Garnish with additional parmesan cheese, if desired. Serve and enjoy.
Notes
Serve with: Steamed or roasted veggies, cauliflower rice, cooked rice, pasta, mashed potatoes, crudites, roasted potatoes, pasta, or a quick and simple tossed salad.
Lighter: Substitute half of the cream for chicken broth.
Nutrition
Calories: 555kcal | 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: 1609IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 1mg