Description
This Creamy Spinach Mushroom Chicken recipe delivers tender seared chicken breasts smothered in a rich and velvety sauce made with garlic, onions, sautéed mushrooms, fresh spinach, white wine, heavy cream, and parmesan cheese. Ready in just 35 minutes, it’s a perfect comforting and elegant dish for weeknight dinners or special occasions.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
Vegetables and Aromatics
- 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
Dairy and Liquids
- 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 salt (plus more to taste)
- Black pepper (to taste)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to make two equal-sized pieces. Place them in a gallon-sized zip-top bag in a single layer, seal, and pound with a meat tenderizer or rolling pin to an even thickness. Alternatively, place the chicken between two layers of cling wrap for pounding.
- Season the Chicken: Remove the chicken from the bag, pat dry with paper towels, then season both sides with salt and black pepper. Set aside.
- Dry Sauté Mushrooms: Heat a large non-stick pan over medium heat and add the sliced mushrooms without any fat. Cook, stirring occasionally, until they release their moisture and the water evaporates, about 5-10 minutes. Remove mushrooms from pan and set aside.
- Sear the Chicken: Return the pan to medium heat, melt 2 tablespoons of butter, then add the chicken breast pieces. Cook for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken from the pan and set aside.
- Sauté Aromatics: Wipe out the pan, return to medium heat, and melt the remaining 1 tablespoon of butter. Add minced onion, garlic, crushed red pepper flakes, salt, and pepper. Sauté for about 5 minutes until onions are softened and fragrant.
- Deglaze the Pan: Pour in the white wine to deglaze the skillet, scraping up any browned bits. Bring to a gentle simmer and reduce the liquid by half.
- Make the Cream Sauce: Lower heat to medium-low and add the heavy cream. Stir continuously until the sauce thickens into a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
- Add Cheese, Spinach, and Mushrooms: Stir in the grated parmesan cheese until melted and fully incorporated into the sauce. Add the sautéed mushrooms and fresh spinach, cooking for 1-2 minutes until the spinach wilts.
- Combine and Serve: Return the cooked chicken breasts to the skillet, allowing them to warm through in the sauce. Serve immediately, spooning extra sauce over the chicken.
Notes
- For a non-alcoholic version, substitute white wine with chicken stock and a squeeze of lemon juice.
- Use fresh parmesan cheese for the best flavor and creaminess.
- Pounding the chicken to an even thickness promotes even cooking and tenderness.
- If desired, serve over pasta, rice, or mashed potatoes to soak up the delicious sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
