Creamy Garlic Mushroom Chicken with Spinach and Potatoes

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Description

This Creamy Garlic Mushroom Chicken with Spinach and Potatoes is a comforting, one-pan style dish featuring juicy seared chicken breasts (or thighs) smothered in a velvety garlic mushroom cream sauce, paired with tender spinach and golden roasted potatoes. Perfect for family dinners, it balances richness with freshness and provides a hearty yet wholesome meal.

 Ingredients For Creamy Garlic Mushroom Chicken with Spinach and Potatoes

For the Chicken & Potatoes:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil (or butter)

  • 1 lb (450g) baby potatoes, halved

  • Salt & black pepper, to taste

  • 1 tsp paprika

  • 1 tsp dried Italian herbs

For the Creamy Mushroom Garlic Sauce:

  • 2 tbsp butter

  • 4 garlic cloves, minced

  • 8 oz (225g) mushrooms, sliced (button or cremini)

  • 1 cup fresh spinach, roughly chopped

  • 1 cup heavy cream (or half & half for lighter)

  • ½ cup chicken broth

  • ½ cup grated Parmesan cheese

  • 1 tsp Dijon mustard (optional, for depth)

  • ½ tsp red pepper flakes (optional, for a little heat)

Instructions

  1. Prepare the potatoes:

    • Preheat oven to 400°F (200°C). Toss halved baby potatoes in olive oil, paprika, Italian herbs, salt & pepper. Roast for 20–25 minutes until golden and tender.

  2. Cook the chicken:

    • While potatoes bake, season chicken with salt, pepper, and paprika.

    • Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside (chicken will finish cooking in the sauce).

  3. Make the creamy garlic mushroom sauce:

    • In the same skillet, melt butter. Add garlic and sauté until fragrant (about 1 minute).

    • Add mushrooms, cooking until they soften and release their juices (5 minutes).

    • Pour in chicken broth and let simmer for 2 minutes.

    • Add cream, Parmesan cheese, Dijon, and optional chili flakes. Stir until sauce thickens slightly.

  4. Combine:

    • Return chicken to the skillet and simmer in sauce for 5–7 minutes, until chicken is fully cooked (internal temp 165°F / 74°C).

    • Add spinach and stir until just wilted.

  5. Serve:

    • Plate roasted potatoes alongside chicken with creamy garlic mushroom spinach sauce spooned on top.

 Servings

  • Serves: 4 people

  • Prep time: 15 minutes

  • Cook time: 35 minutes

  • Total time: ~50 minutes

Notes

  • Chicken thighs give a juicier result than breasts.

  • You can swap spinach for kale or Swiss chard.

  • For extra richness, add a splash of white wine before the cream.

  • For low-carb: Replace potatoes with cauliflower mash or zucchini noodles.

Tips

  • Don’t overcrowd the pan when searing chicken to ensure a golden crust.

  • Freshly grated Parmesan melts smoother than pre-shredded.

  • Let the sauce simmer gently—boiling can make cream split.

  • Double the sauce if you love extra creaminess (great over pasta or rice too).

 Nutritional Info (per serving, approximate)

  • Calories: 520

  • Protein: 38g

  • Carbohydrates: 24g

  • Fat: 29g

  • Fiber: 4g

  • Sodium: 680mg

 Benefits

  • High Protein: Supports muscle health and satiety.

  • Leafy Greens (Spinach): Rich in iron, folate, and vitamins A, C, K.

  • Potatoes: Provide energy, potassium, and fiber.

  • Mushrooms: Boost immunity and add antioxidants.

  • Balanced Meal: Includes protein, carbs, and healthy fats for a complete dinner.

Q & A

Q1: Can I make this ahead of time?
Yes, cook the chicken and sauce, refrigerate, and gently reheat on the stove. Add fresh spinach just before serving.

Q2: Can I freeze it?
Cream sauces don’t freeze well (they may separate). Best stored in the fridge up to 3 days.

Q3: Can I make it dairy-free?
Yes—use coconut milk instead of cream and nutritional yeast instead of Parmesan.

Q4: What can I serve with this besides potatoes?
It pairs beautifully with pasta, rice, cauliflower mash, or crusty bread.

Q5: How do I keep chicken from drying out?
Don’t overcook; simmer gently in the sauce until just done, and rest briefly before slicing.

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