Description
This Creamy Spinach Mushroom Chicken recipe features tender seared chicken breasts cooked in a rich, flavorful sauce made from sautéed mushrooms, fresh spinach, garlic, onions, white wine, heavy cream, and Parmesan cheese. It’s a delicious, comforting one-pan meal perfect for a weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
- Salt, to taste (about 1/4 tsp plus more as needed)
- Black pepper, to taste
Sauce and Veggies
- 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
- 1/2 cup dry white wine (such as Sauvignon Blanc, or substitute chicken stock and a squeeze of lemon juice)
- 1 1/2 cups heavy cream
- 1 cup fresh grated Parmesan cheese
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise to create two equal pieces each. Place them in a gallon-sized zip-top bag, seal, and pound to an even thickness using a meat tenderizer or rolling pin. Alternatively, place between cling wrap before pounding. Pat dry and season evenly with salt and pepper.
- Sauté Mushrooms: Heat a large non-stick pan over medium heat. Add the sliced mushrooms without any oil or butter and sauté dry until all moisture has evaporated and mushrooms are golden, about 5-10 minutes. Remove and set aside.
- Sear Chicken: In the same pan, add 2 tablespoons butter and melt over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove the chicken and set aside.
- Sauté Aromatics: Wipe out the pan, then return to medium heat. Melt remaining 1 tablespoon butter. Add minced onion, garlic, crushed red pepper flakes, salt, and pepper. Sauté for about 5 minutes until onions soften and become translucent.
- Deglaze Pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let simmer until the liquid reduces by half.
- Make Cream Sauce: Lower heat to medium-low and add the heavy cream, stirring continuously until a creamy sauce forms. Taste and adjust seasoning with salt and pepper as needed. Stir in the Parmesan cheese until melted into the sauce.
- Add Veggies: Stir the sautéed mushrooms and fresh spinach into the sauce, simmering for 1-2 minutes until the spinach wilts.
- Combine and Serve: Return the cooked chicken to the skillet, warming it through in the sauce for a couple of minutes. Serve immediately, spooning sauce over the chicken.
Notes
- For a non-alcoholic version, substitute white wine with chicken stock and add a squeeze of lemon juice for brightness.
- Pounding the chicken evenly ensures it cooks uniformly and stays tender.
- Dry sautéing mushrooms releases maximum flavor without becoming soggy.
- Use fresh grated Parmesan cheese for best melting and flavor.
- Adjust crushed red pepper flakes to your preferred spice level.
- This dish pairs well with rice, pasta, or crusty bread to soak up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
