Description
This creamy chicken mushroom spinach skillet recipe is a delicious and hearty one-pan meal perfect for weeknight dinners. Tender chicken breasts are seared to a golden brown and then cooked in a rich, creamy sauce loaded with sautéed mushrooms, fresh spinach, garlic, and Parmesan cheese. Ready in just 45 minutes, this recipe offers comforting flavors and wholesome ingredients for a satisfying dinner serving four.
Ingredients
Scale
Chicken
- 4 pieces chicken breasts (about 1.5 lbs or 680 g)
- Salt, to taste
- Black pepper, to taste
Vegetables and Aromatics
- 4 cups fresh spinach (about 120 g)
- 8 oz mushrooms (about 225 g), sliced
- 3 cloves garlic, minced
Sauce
- 1 cup heavy cream (240 ml)
- 1/2 cup Parmesan cheese, grated (about 50 g)
Others
- 2 tablespoons olive oil (30 ml)
Instructions
- Season the chicken: Generously season both sides of the chicken breasts with salt and black pepper to prepare them for cooking.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side until they develop a golden brown crust and are fully cooked through.
- Cook the mushrooms: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they soften and release their juices.
- Sauté garlic and spinach: Add the minced garlic to the mushrooms and sauté for 1-2 minutes until fragrant. Then, add fresh spinach and cook until it wilts down, stirring occasionally.
- Create the creamy sauce: Pour the heavy cream into the skillet and bring to a simmer. Allow it to cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Add cheese and combine: Stir in the grated Parmesan cheese and adjust the seasoning with salt and pepper as needed. Return the chicken breasts to the skillet and cook for an additional 2-3 minutes to heat everything through and meld the flavors.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half or use a low-fat cream alternative.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can use baby spinach for a more tender texture.
- Serve this dish over cooked rice, pasta, or with crusty bread to soak up the creamy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
