If you’re craving a dish that feels like a warm hug on a plate, look no further than this Creamy Spinach Mushroom Chicken Recipe. It’s a comforting blend of tender chicken breasts bathed in a luscious, garlicky cream sauce, studded with earthy mushrooms and bright bursts of fresh spinach. Each bite is a delightful balance of rich, savory, and slightly spicy flavors that come together effortlessly to make a weeknight dinner feel truly special. Whether you’re cooking for family or just indulging yourself, this recipe never fails to impress with its simplicity and incredible taste.
Ingredients You’ll Need
The magic of this Creamy Spinach Mushroom Chicken Recipe lies in how a handful of simple, fresh ingredients come together to create such an irresistible dish. Each component plays a crucial role in building layers of flavor, from the tender chicken to the vibrant spinach and the creamy, cheesy sauce that ties everything perfectly.
- 1 pound chicken breast: Sliced and pounded for even cooking and tender texture.
- 3 tablespoons unsalted butter: Adds richness and helps create that silky sauce.
- 4 large garlic cloves (minced): Provides a fragrant base and depth of flavor.
- 1/2 yellow onion (finely minced): Adds sweetness and balances the sauce.
- 2 cups baby spinach: Offers freshness and vibrant color while wilting beautifully into the sauce.
- 8 ounces cremini mushrooms (sliced): Earthy flavor and meaty texture that complements the chicken.
- 1/4 teaspoon crushed red pepper flakes: A gentle kick that wakes up the palate without overpowering.
- 1/2 cup dry white wine: Used for deglazing, bringing acidity and subtle fruitiness; can be substituted with chicken stock and lemon juice.
- 1 1/2 cups heavy cream: Creates the signature creamy sauce that coats every bite.
- 1 cup fresh grated parmesan cheese: Melts into the sauce to add umami and cheesy goodness.
- 1/4 teaspoon salt (plus more to taste): Enhances all the natural flavors.
- Black pepper (to taste): Adds mild heat and balances the richness.
How to Make Creamy Spinach Mushroom Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts in half lengthwise, creating two thin cutlets from each breast. This helps them cook faster and ensures even tenderness throughout. Next, place these pieces evenly in a zip-top bag and gently pound them to a uniform thickness using a meat tenderizer or rolling pin. This little trick guarantees juicy, evenly cooked chicken every time. Afterward, pat the chicken dry and generously season with salt and pepper to build initial layers of flavor.
Step 2: Sauté the Mushrooms
On medium heat, add the sliced cremini mushrooms to a large non-stick pan with no added oil or butter—this dry sauté technique draws out their natural moisture while intensifying their flavor. Stir occasionally for 5-10 minutes until the mushrooms release their liquid and it evaporates, leaving beautifully caramelized, golden edges. Once done, remove them from the pan but keep all those browned bits lovingly stuck to the pan as they pack a flavor punch for the sauce.
Step 3: Brown the Chicken
Return the pan to medium heat and melt two tablespoons of butter. Once the butter is foaming, add the seasoned chicken pieces. Let them sear undisturbed for 4 to 5 minutes on each side, developing a gorgeous golden brown crust and cooking the meat through to juicy perfection. When the chicken reaches an internal temperature of 165°F, transfer it to a plate and set aside while you build the sauce.
Step 4: Build the Flavor Base
Wipe out the skillet to remove any burnt bits, then add the remaining tablespoon of butter. Toss in the finely minced onion, minced garlic, crushed red pepper flakes, salt, and pepper. Let this sauté for about five minutes, until the onions turn translucent and soften, creating a fragrant, flavorful base that promises depth in the finished dish.
Step 5: Deglaze and Simmer the Sauce
Pour in the dry white wine and bring the pan to a gentle simmer, carefully scraping up all those precious browned bits from the bottom—this is where the magic happens. Allow the wine to reduce by half, concentrating its bright, fruity acidity that cuts through the richness of the cream.
Step 6: Add Cream, Cheese, Spinach, and Mushrooms
Lower the heat to medium-low and stir in the heavy cream, whisking until the sauce becomes smooth and velvety. Add salt and pepper to taste, then slowly mix in the freshly grated parmesan, allowing it to melt fully and create a luscious, umami-rich sauce. Fold in the sautéed mushrooms along with the fresh spinach, letting the greens wilt gently for 1-2 minutes until they turn tender and vibrant.
Step 7: Combine and Serve
Place the cooked chicken back into the skillet, spooning the creamy sauce over the pieces so they soak up all those wonderful flavors. Heat through briefly if needed and dive in. This Creamy Spinach Mushroom Chicken Recipe is now ready to warm your heart and your stomach.
How to Serve Creamy Spinach Mushroom Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh green pop and an herbal brightness that cuts through the richness beautifully. Don’t shy away from a little extra shaved parmesan on top for a final cheesy flourish. If you like a touch of heat, a light dusting of red pepper flakes on the finished dish is stunning.
Side Dishes
This dish pairs wonderfully with light, simple sides that soak up the creamy sauce perfectly. Think fluffy mashed potatoes, garlic buttered noodles, or even a crisp side salad to contrast the intensely rich flavors. Steamed rice or crusty artisan bread is also ideal for mopping up every last bit of sauce.
Creative Ways to Present
For a special dinner, try serving this dish family-style in a big skillet right on the table, surrounded by bowls of sides and garnishes for everyone to customize. Alternatively, place the chicken over a nest of zucchini noodles or creamy polenta for a fresh twist that still lets the sauce shine. A drizzle of truffle oil over the top brings a gourmet vibe that’s surprisingly easy to achieve at home.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Spinach Mushroom Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it chills, so you may want to add a splash of milk or cream when reheating to loosen it up.
Freezing
This dish freezes fairly well, though the texture of the spinach may soften more than fresh. Portion the chicken and sauce into freezer-safe containers, leaving some headspace and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring frequently to prevent scorching and adding a bit of cream or broth to refresh the sauce’s silky consistency. Microwave reheating is possible but do so in short bursts, stirring in between to keep the sauce even and to prevent the chicken from drying out.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini mushrooms offer a nice meaty texture and rich flavor, you can use button mushrooms, shiitake, or even portobello for a deeper taste. Just adjust cooking times if using larger or denser varieties.
Is it necessary to use white wine?
White wine adds subtle acidity and complexity, but if you prefer not to use alcohol, chicken stock with a squeeze of fresh lemon juice creates a lovely substitute that keeps the sauce bright and balanced.
Can I make this recipe dairy-free?
For a dairy-free version, substitute butter with a plant-based oil, use coconut cream or a nut-based cream alternative, and choose a dairy-free cheese or omit the parmesan. The sauce won’t be quite the same but still deliciously creamy.
How do I know when the chicken is fully cooked?
The best way to ensure chicken is safely cooked is to use a meat thermometer; it should register 165°F in the thickest part. If you don’t have a thermometer, cook until the juices run clear and the meat is no longer pink inside.
Can I double the recipe for a larger crowd?
Definitely! This Creamy Spinach Mushroom Chicken Recipe scales up beautifully. Just use a larger pan or cook in batches to avoid overcrowding, which helps maintain the perfect sear and sauce consistency.
Final Thoughts
This Creamy Spinach Mushroom Chicken Recipe has quickly become one of my absolute favorites because it strikes the perfect balance between comfort food and impressive dinner party fare. It’s easy enough for a weekday meal but special enough to wow guests without fuss. I can’t wait for you to give it a try and make it your own kitchen superstar too!
Print
Creamy Spinach Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Spinach Mushroom Chicken recipe offers a delightful combination of tender chicken breasts seared to perfection and served in a luscious sauce made with sautéed mushrooms, fresh spinach, garlic, white wine, heavy cream, and Parmesan cheese. The dish is rich, comforting, and perfect for an elegant yet easy weeknight dinner, all prepared on the stovetop in about 35 minutes.
Ingredients
Chicken
- 1 pound chicken breast (about two large chicken breasts)
Vegetables
- 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)
Dairy & Fats
- 3 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 cup fresh grated Parmesan cheese
Liquids & Seasonings
- 1/2 cup dry white wine (such as Sauvignon Blanc, or substitute with chicken stock and a squeeze of lemon juice)
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt (plus more to taste)
- Black pepper (to taste)
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise to create two equal pieces. Place chicken pieces in a gallon-sized zip-top bag in a single layer, seal, and pound to an even thickness with a meat tenderizer or rolling pin. Alternatively, place chicken between two layers of cling wrap before pounding.
- Season the chicken: Pat chicken dry with paper towels and season both sides with salt and pepper. Set aside.
- Dry sauté mushrooms: Heat a large non-stick pan over medium heat and add the sliced mushrooms without any oil or butter. Cook for 5-10 minutes until mushrooms release their moisture and the water evaporates. Remove mushrooms from the pan and set aside.
- Sear the chicken: Return the empty pan to medium heat and melt 2 tablespoons of butter. Add the chicken pieces and sear for 4-5 minutes on each side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from the pan and set aside.
- Sauté aromatics: Wipe out the skillet to remove any residue. Melt the remaining 1 tablespoon of butter over medium heat. Add minced onions, garlic, crushed red pepper flakes, salt, and pepper. Sauté for about five minutes until onions soften.
- Deglaze the pan: Pour in the white wine (or chicken stock with lemon juice if substituting) to deglaze the skillet. Bring to a gentle simmer and let the liquid reduce by half, scraping up any browned bits to enrich the sauce.
- Create the creamy sauce: Lower the heat to medium-low and stir in the heavy cream. Once it begins to thicken into a creamy sauce, adjust seasoning with more salt and pepper if needed. Add the grated Parmesan cheese and stir until fully melted and incorporated.
- Add vegetables to the sauce: Stir in the cooked mushrooms and fresh spinach. Simmer for 1-2 minutes until the spinach wilts and melds into the sauce.
- Combine and serve: Return the seared chicken to the skillet to warm through and coat with the creamy sauce. Serve immediately for a comforting and flavorful meal.
Notes
- You can substitute dry white wine with chicken stock and a squeeze of lemon juice to keep the sauce flavorful without alcohol.
- Use baby spinach for convenience or regular spinach with tough stems removed and chopped for the same effect.
- Pounding the chicken breasts helps them cook evenly and tenderize for a better texture.
- Dry sautéing mushrooms ensures they develop a deep, concentrated flavor without becoming soggy.
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- For lower-fat options, use half-and-half instead of heavy cream, but the sauce may be less rich.
