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Creamy Spinach Mushroom Chicken is an easy dinner cooked all in one skillet! Using quick cooking chicken breasts, spinach, mushrooms and a restaurant quality parmesan cream sauce, you will be coming back for seconds.
How to make delicious pan fried chicken breast
I don’t cook with chicken breast very often as it tends to dry out quickly. This method that I used in my Baked Chicken Parmesan and Creamy Parmesan Basil Chicken works really well for yielding tender and delicious chicken breasts.
- First, slice the chicken breast in half lengthwise as if you are butterflying it, but cut all the way through to create two pieces.
- After slicing the chicken breasts in half, place them in a zip top bag and seal it. Use a rolling pin or meat tenderizer to slightly pound them until they are an even thickness.
- Season the chicken well with salt and pepper on both sides before cooking.
- Melt butter in a skillet over medium heat. Cook the chicken until golden brown on one side, then flip and repeat on the other side. It should take about 5 minutes per side. Use a meat thermometer to make sure the chicken is cooked properly (to 165 degrees F).
Ingredients For Creamy Spinach Mushroom Chicken
- Chicken Breast – To make the chicken breast cook quickly and evenly, we cut them in half, then pound to an even thickness. This makes all the difference in the final dish!
- Spinach – I used baby spinach, but regular spinach with thick stems removed and roughly chopped is also fine.
- Mushrooms – I used sliced cremini mushrooms
- Butter – for sauteing, this adds lots of great flavor.
- Heavy Cream – the key component to a creamy sauce – I don’t suggest using half and half, or the sauce will not be as thick and creamy
- White Wine – A dry white wine such as Pinot Gris or Sauvignon Blanc. This adds wonderful complex flavor. If you don’t want to use wine, sub chicken broth with a squeeze of lemon juice.
- Parmesan Cheese – I suggest buying a big wedge of parmesan cheese and grating it yourself using a microplane.
- Onions and garlic – adds wonderful flavor to the sauce.
- Salt and Pepper – the parmesan cheese is salty, so taste before adjusting the seasoning at the end of cooking.
- Red Pepper Flakes – I just add a pinch and don’t find it makes the dish spicy, but you can leave this out if you can’t tolerate any spice.
- Chopped Parsley – this is really for garnish, and is optional.
What to Serve with Creamy Spinach Mushroom Chicken
This creamy dish goes well with so many sides. Try it with:
- Pasta
- Spaghetti Squash
- Zucchini Noodles
- Mashed Potatoes
- Roasted Potatoes
- Roasted Cauliflower
- bread for dipping
More Recipes You Will Love
- Baked Chicken Parmesan
- Creamy Parmesan Basil Chicken
- Easy Lemon Chicken Stir Fry
- Chicken Scarpariello
Creamy Spinach Mushroom Chicken
Ingredients
- 1 pounds chicken breast about two large chicken breasts
- 3 tablespoons unsalted butter
- 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
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine Such as sauvignon blanc. Or sub chicken stock and a squeeze of lemon juice
- 1 1/2 cups heavy cream
- 1 cup fresh grated parmesan cheese
- 1/4 tsp salt plus more to taste
- black pepper to taste
Instructions
- Cut chicken breasts in half lengthwise as if you are butterflying them, but cut all the way through to make two equal sized pieces.
- Place chicken in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat tenderizer or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
- Pat the chicken breasts dry with a paper towel, then season with salt and pepper, set aside.
- In a large non stick pan on medium heat, add the sliced mushrooms and nothing else to the pan – dry sauté the mushrooms until they have released all of their water and the water evaporates, 5-10 minutes. Remove mushrooms from the pan and set aside.
- Return the empty pan to medium heat. Melt 2 tablespoons butter. When butter is melted, add chicken to the pan and sear, 4-5 minutes on each side, until chicken is golden brown and cooked to 165 degrees F. Remove from the pan and set aside.
- Wipe out the skillet, then return to heat and melt 1 tablespoon of butter. Add onion, garlic, red chili pepper flakes, salt and pepper. Sauté for about five minutes, until onions and are softened.
- Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.
- Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in spinach and mushrooms, simmer until spinach is wilted, 1-2 minutes.
- Add chicken back to the skillet, allow to warm up if needed. Serve.
Nutrition
Serving: 1Serving | Calories: 664kcal | Carbohydrates: 12g | Protein: 36g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 218mg | Sodium: 681mg | Potassium: 946mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 8mg | Calcium: 325mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
