Main Dishesdashfordinner5.0
Creamy Spinach and Mushroom Chicken
Whether you're looking for an easy weeknight dinner or something for special occasions, try this Creamy Spinach and Mushroom Chicken recipe!
👥 4 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 25 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●dutch oven
- ●oven
- ●wooden spoon
📝 Preparation Steps
1
Cut your chicken breasts in half widthwise, making two thinner pieces with each breast. Sprinkle both sides with salt and pepper to your taste.
chicken breasts (boneless and skinless)2
2
Add ¼ teaspoon salt, ¼ teaspoon ground black pepper, paprika, garlic powder, and dried thyme to a small bowl and mix until combined. Set aside.
teaspoon salt (plus more to taste)1/2
3
Heat a heavy-bottomed skillet or Dutch oven over medium heat until the pan is hot.
4
Add 2 tablespoons of the butter, and swirl with a wooden spoon or a pair of tongs until completely melted. Then add 1 tablespoon of olive oil.
butter (divided)3 tablespoonsolive oil1 tablespoon
5
Add the chicken breasts in a single layer and sprinkle with half the seasoning mixture. Cook for ⏱️ 4-5 minutes.
chicken breasts (boneless and skinless)2
6
Flip the chicken breasts, and cook for another ⏱️ 3-5 minutes, or until each chicken breast reaches a minimum internal temperature of 165F.
chicken breasts (boneless and skinless)2
7
Remove the chicken breasts from the skillet and place them on a plate. Set aside.
chicken breasts (boneless and skinless)2
8
Remove the skillet from the heat and add in the remaining 1 tablespoon of butter. Swirl to melt.
butter (divided)3 tablespoons
9
Add in the sliced mushrooms and toss to coat them with butter. Add in the remaining seasoning blend.
butter (divided)3 tablespoons
10
Sauté the mushrooms until they are soft and have released most of their liquid, about ⏱️ 5 minutes. If the bottom of the skillet has significant browning making it difficult to cook the mushrooms, try deglazing the pan with some wine, broth, or water.
11
Pour in ¾ cup heavy cream and use the bottom of the wooden spoon to scrape up any browned bits on the bottom of the pan. Once most of the browned bits are scraped up, reduce the heat to medium-low.
cup heavy cream (divided)1 1/4
12
Simmer for ⏱️ 3-5 minutes, scraping the bottom of the skillet and stirring the sauce until it has thickened.
13
Sprinkle in the parmesan cheese, stirring well until it is melted into the sauce.
14
Add in the remaining 1/2 cup of heavy cream to thin the sauce, stirring well.
15
Add 2 heaping cups of fresh baby spinach (3-4 cups), stirring to coat the spinach in the sauce.
16
Cook for ⏱️ 1-3 minutes, or until the spinach has cooked down and greatly reduced in volume. If needed, add a few more splashes of cream.
17
Remove the skillet from the heat and add the cooked chicken breasts back in. Spoon the sauce over each chicken breast, or toss them to coat them with the sauce. Adjust salt and pepper to taste.
chicken breasts (boneless and skinless)2
18
Garnish with additional parmesan cheese, if desired. Serve and enjoy.
Nutrition Facts
calories
555 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
3 g
sodium Content
732 mg
protein Content
31 g
trans Fat Content
0.4 g
cholesterol Content
190 mg
carbohydrate Content
6 g
saturated Fat Content
26 g
unsaturated Fat Content
15 g
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