Description
Creamy Spinach Mushroom Chicken is a comforting and flavorful dish featuring tender seared chicken breasts simmered in a rich, creamy sauce with sautéed mushrooms, fresh spinach, and Parmesan cheese. This recipe balances the earthiness of cremini mushrooms and the freshness of spinach with a smooth, cheesy cream sauce, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
Sautéed Vegetables
- 8 ounces cremini mushrooms (sliced)
- 2 cups baby spinach (or regular spinach with tough stems removed and roughly chopped)
- 1/2 yellow onion (finely minced)
- 4 large garlic cloves (minced)
Liquids and Dairy
- 3 tablespoons unsalted butter
- 1/2 cup dry white wine (such as sauvignon blanc) or substitute with chicken stock and a squeeze of lemon juice
- 1 1/2 cups heavy cream
- 1 cup fresh grated parmesan cheese
Seasonings
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt (plus more to taste)
- Black pepper (to taste)
Instructions
- Prepare Chicken: Cut chicken breasts in half lengthwise completely to make two equal pieces. Place in a gallon-sized zip-top bag in an even layer, seal, then pound the chicken to an even thickness using a meat tenderizer or rolling pin. Alternatively, place chicken between cling wrap layers before pounding. Pat dry and season with salt and pepper. Set aside.
- Dry Sauté Mushrooms: Heat a large non-stick pan on medium heat. Add the sliced cremini mushrooms without any oil or butter. Sauté until all the moisture has evaporated and mushrooms are browned, about 5-10 minutes. Remove mushrooms from pan and set aside.
- Sear Chicken: Return the pan to medium heat and melt 2 tablespoons of butter. Add the chicken pieces and sear for 4-5 minutes on each side until golden brown and fully cooked to an internal temperature of 165°F. Remove chicken and set aside.
- Sauté Aromatics: Wipe out the skillet, then return to medium heat and melt remaining 1 tablespoon butter. Add minced onion, garlic, crushed red pepper flakes, salt, and black pepper. Sauté about five minutes until onions have softened and aromas develop.
- Deglaze Pan: Pour in the white wine (or chicken stock with lemon juice) to deglaze the pan, scraping up any browned bits. Let it simmer gently until reduced by half, concentrating the flavors.
- Add Cream Sauce: Lower heat to medium-low. Add heavy cream and stir continuously until the sauce thickens and becomes creamy. Season with additional salt and pepper to taste.
- Finish Sauce: Stir in grated parmesan cheese and continue stirring until melted and fully incorporated into the sauce. Add the sautéed mushrooms and spinach, simmer 1-2 minutes until spinach is wilted and everything is warmed through.
- Combine and Serve: Return the seared chicken breasts to the skillet with the creamy sauce. Allow the chicken to warm through if needed. Serve the chicken topped with the creamy spinach and mushroom sauce immediately.
Notes
- For a non-alcoholic version, substitute the white wine with chicken stock and a squeeze of fresh lemon juice as suggested.
- Ensure chicken is pounded to an even thickness for uniform cooking and tender texture.
- Use fresh baby spinach for best flavor and quick wilt; regular spinach can be used but stems should be removed and leaves chopped.
- Melt the parmesan slowly into the cream sauce to avoid clumping.
- Adjust crushed red pepper flakes to your preferred level of heat or omit if sensitive to spice.
- This dish pairs well with pasta, rice, or crusty bread to soak up the creamy sauce.
