Savory Garlic Mushroom Chicken with Spinach

Description

This Savory Garlic Mushroom Chicken with Spinach is a creamy, comforting skillet dish bursting with earthy mushrooms, tender chicken, and fresh spinach in a garlic-infused sauce. It’s a one-pan wonder that pairs perfectly with pasta, rice, or crusty bread, making it ideal for a quick weeknight dinner or a cozy weekend meal.

Ingredients FOR Savory Garlic Mushroom Chicken with Spinach

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp paprika (optional, for color)

• 2 tbsp olive oil (or butter)

• 2 cups mushrooms, sliced (cremini or button work well)

• 4 cloves garlic, minced

• 1 cup fresh spinach leaves

• 1 cup chicken broth (low sodium)

• ½ cup heavy cream (or half-and-half for lighter version)

• ½ cup grated Parmesan cheese

• 1 tsp Italian seasoning (or a mix of oregano, basil, thyme)

• 1 tbsp fresh parsley, chopped (for garnish

• Instructions

1. Prepare the chicken

   • Pat chicken dry with paper towels. Season both sides with salt, pepper, and paprika.

2. Sear the chicken

   • Heat olive oil in a large skillet over medium-high heat.

   • Sear chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and set aside.

3. Cook mushrooms and garlic

   • In the same skillet, add mushrooms. Sauté for 4–5 minutes until golden.

   • Add minced garlic and cook 1 minute, stirring to avoid burning.

4. Make the creamy sauce

   • Pour in chicken broth and stir, scraping up browned bits from the pan.

   • Reduce heat to medium-low, add cream, Parmesan, and Italian seasoning. Simmer 3–4 minutes until slightly thickened.

5. Add spinach & chicken

   • Stir in spinach until wilted.

   • Return chicken to the skillet, spoon sauce over the top, and simmer 2–3 minutes for flavors to meld.

6. Serve

   • Garnish with fresh parsley. Serve hot over pasta, rice, or with crusty bread.

Notes

• For extra depth, add a splash of white wine before adding broth.

• If you like spice, add ¼ tsp red pepper flakes with the garlic.

• This dish reheats well—store in an airtight container up to 3 days.

• Great with zucchini noodles for a low-carb version.

Tips

• Mushrooms: Don’t overcrowd the pan; let them brown for best flavor.

• Chicken substitute: Boneless thighs stay juicier than breasts.

• Sauce thickness: If too thin, simmer longer or add 1 tsp cornstarch mixed with 1 tbsp water.

• Cheese upgrade: Try Pecorino Romano for a sharper bite.

Servings

• Serves: 4 people

• Prep time: 10 minutes

• Cook time: 20 minutes

• Total time: 30 minutes

Nutritional Information (per serving, approximate)

• Calories: 380 kcal

• Protein: 33g

• Carbohydrates: 8g

• Fiber: 2g

• Sugars: 2g

• Fat: 23g

• Saturated Fat: 10g

• Cholesterol: 115mg

• Sodium: 680mg

Health Benefits

• Chicken: Lean protein supports muscle repair.

• Spinach: Rich in iron, vitamin K, and antioxidants.

• Mushrooms: Boost immunity and provide B vitamins.

• Garlic: Supports heart health and has anti-inflammatory properties.

Q & A

Q: Can I make this dairy-free?
A: Yes—swap heavy cream with coconut milk and use nutritional yeast instead of Parmesan.

Q: What’s the best pasta to serve with it?
A: Fettuccine or penne works great as they hold the creamy sauce well.

Q: Can I freeze this dish?
A: It’s best enjoyed fresh, but you can freeze without spinach, then add fresh spinach when reheating.

Q: Can I use frozen spinach?
A: Yes—thaw and drain well before adding to prevent excess water in the sauce.