Description
This Creamy Spinach Mushroom Chicken is a rich and comforting dish featuring tender chicken breasts seared to perfection and enveloped in a luscious sauce made from cream, Parmesan cheese, sautéed mushrooms, spinach, and a hint of white wine. Ready in just 35 minutes, it’s a perfect weeknight dinner that combines hearty protein with vibrant greens for a satisfying, flavorful meal.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
- 1/4 tsp salt (plus more to taste)
- Black pepper (to taste)
Vegetables and Flavorings
- 3 tablespoons unsalted butter
- 4 large garlic cloves (minced)
- 1/2 yellow onion (finely minced)
- 2 cups baby spinach (or regular spinach with tough stems removed and roughly chopped)
- 8 ounces cremini mushrooms (sliced)
- 1/4 teaspoon crushed red pepper flakes
Liquids and Dairy
- 1/2 cup dry white wine (such as sauvignon blanc, or substitute with chicken stock and a squeeze of lemon juice)
- 1 1/2 cups heavy cream
- 1 cup fresh grated Parmesan cheese
Instructions
- Prepare the Chicken: Cut each chicken breast in half lengthwise all the way through, creating two equal-sized pieces. Place the chicken pieces in a gallon-sized zip-top bag in an even layer and seal it. Pound them gently with a meat tenderizer or rolling pin until they are of even thickness. Alternatively, place the chicken between two layers of cling wrap and pound.
- Season the Chicken: Remove the chicken from the bag, pat dry with paper towels, and season both sides with salt and pepper. Set aside.
- Sauté Mushrooms: Heat a large non-stick pan over medium heat. Add the sliced mushrooms directly to the dry pan and cook for 5-10 minutes, stirring occasionally until the mushrooms release their moisture and it evaporates completely. Remove mushrooms from the pan and set aside.
- Sear the Chicken: Return the pan to medium heat and melt 2 tablespoons of butter. Add the chicken pieces in a single layer and sear for 4-5 minutes on each side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the pan and set aside.
- Sauté Aromatics: Wipe out the pan to remove any residue. Melt the remaining 1 tablespoon of butter over medium heat. Add the finely minced onion, minced garlic, crushed red pepper flakes, salt, and pepper. Cook for about 5 minutes until the onions soften and become translucent.
- Deglaze the Pan: Pour in the white wine and bring to a gentle simmer. Allow the wine to reduce by half, scraping up any browned bits from the bottom of the pan for extra flavor.
- Make the Cream Sauce: Reduce the heat to medium-low and stir in the heavy cream, incorporating it smoothly into the mixture. Taste and adjust seasoning with salt and pepper as needed. Add the grated Parmesan cheese and stir until it completely melts and the sauce thickens slightly.
- Add Vegetables: Stir in the sautéed mushrooms and fresh spinach into the sauce. Cook for 1-2 minutes until the spinach wilts.
- Combine & Serve: Return the seared chicken pieces to the pan, nestling them into the sauce. Warm through if necessary, then serve immediately for a delicious, creamy chicken dinner.
Notes
- For a non-alcoholic option, substitute white wine with chicken stock and a squeeze of lemon juice.
- Ensure the chicken is pounded evenly for consistent cooking.
- Use fresh Parmesan for best melting and flavor results in the sauce.
- If preferred, substitute baby spinach with regular spinach, removing tough stems.
- Adjust crushed red pepper flakes according to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
