Description
A velvety sauce clings to tender seared chicken, earthy mushrooms, and bright wilted spinach—this creamy chicken mushroom spinach skillet delivers big flavor in one pan.
Ingredients
Scale
- 4 chicken breasts (about 170 g / 6 oz each)
- 1½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil or neutral oil (30 ml)
- 2 tbsp unsalted butter (28 g)
- 300 g cremini or white mushrooms, sliced
- 1 medium shallot (60 g), finely chopped
- 2 cloves garlic, minced
- 80 ml dry white wine or chicken stock
- 240 ml low-sodium chicken stock
- 120 ml heavy cream or half-and-half
- 1 tsp Dijon mustard
- 120 g fresh baby spinach (about 4 cups packed)
- 1 tsp lemon juice (optional)
- Fresh parsley or thyme, chopped (optional)
Instructions
- Prep the chicken and vegetables: Pat 680 g chicken breasts dry and season with salt and pepper. Slice mushrooms, chop shallot, and mince garlic.
- Sear the chicken: Heat oil in a skillet over medium-high heat. Add chicken and sear for 3–4 minutes per side until golden. Transfer to a plate.
- Brown the mushrooms and aromatics: Reduce heat, add butter, then mushrooms. Cook until browned, add shallot, and cook until translucent.
- Deglaze the pan: Pour in white wine or stock and scrape up browned bits. Add chicken stock and simmer to reduce slightly.
- Finish with cream and return chicken: Stir in cream and mustard. Simmer to thicken, return chicken, and simmer until cooked through.
- Add spinach and finish: Stir in spinach and cook until wilted. Adjust seasoning and finish with lemon juice if desired.
Notes
Serve over buttered noodles or rice. Garnish with chopped herbs for added freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 44g
- Cholesterol: 170mg