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
Scale
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.
