Creamy Chicken with Mushrooms and Spinach
Creamy Chicken with Mushrooms and Spinach
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min
- 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 7 min
- 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min
- 6
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min
- 7
Add the fresh spinach to the skillet, a handful at a time if necessary, and cook until wilted, about 2-3 minutes.
⏱️ 3 min
- 8
Return the cooked chicken to the skillet and stir to coat it evenly with the creamy sauce. Heat through for 1-2 minutes.
⏱️ 2 min
- 9
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken with Mushrooms and Spinach
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Creamy Sauce
- 2 tablespoons butter
- 8 ounces cremini mushrooms, sliced
- 3 garlic, cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 5 ounces fresh spinach
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Season the chicken pieces with salt and black pepper.
⏱️ 2 min - 2
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Reduce the heat to medium. Add butter to the same skillet. Once melted, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
⏱️ 7 min - 4
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 5
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
⏱️ 3 min - 6
Stir in the heavy cream and grated Parmesan cheese. Continue to simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 3 min - 7
Add the fresh spinach to the skillet, a handful at a time if necessary, and cook until wilted, about 2-3 minutes.
⏱️ 3 min - 8
Return the cooked chicken to the skillet and stir to coat it evenly with the creamy sauce. Heat through for 1-2 minutes.
⏱️ 2 min - 9
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
⏱️ 2 min