Chicken Spinach and Mushroom

Chicken spinach and mushroom became my favorite weeknight dinner after a long day when I wanted something comforting and creamy but still full of fresh flavors so I seared some juicy chicken, tossed in earthy mushrooms, and added handfuls of fresh spinach to create a silky, savory sauce that felt like a hug in a bowl and after that first spoonful I knew it would become a staple in my kitchen. Since then, I make it anytime I want to impress guests or just treat myself to a cozy, satisfying meal without a ton of fuss.

What I love most is how the tender chicken pairs perfectly with the creamy garlic sauce while the mushrooms bring hearty richness and the spinach adds a burst of color and freshness so every bite feels balanced and deeply satisfying and it’s so simple to make that I find myself coming back to it again and again.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Boneless skinless chicken thighs – Stay juicy and tender in the creamy sauce.
• Mushrooms – Add a savory, earthy depth.
• Fresh spinach – Adds color, nutrients, and a fresh taste.
• Heavy cream – Creates a rich, velvety sauce.
• Garlic – Brings bold, aromatic flavor.
• Onion – Gives a sweet, savory base.
• Chicken broth – Helps build the sauce and deepen flavor.
• Parmesan cheese – Adds salty, cheesy richness to the sauce.
• Olive oil – For searing the chicken and cooking the veggies.
• Butter – Enhances the sauce’s richness and flavor.
• Salt and black pepper – Essential for perfect seasoning.
• Fresh parsley – Bright finishing touch for garnish.

Tools You’ll Need

• Large skillet – To sear chicken and cook everything in one pan.
• Tongs – To easily flip the chicken while searing.
• Knife – For slicing mushrooms and chopping onions.
• Cutting board – To prep all your ingredients.
• Wooden spoon – For stirring the sauce gently.

Instructions

Step 1

I start by seasoning the chicken with salt and pepper, then heat olive oil and butter in a large skillet over medium-high heat.

Step 2

I sear the chicken on both sides until golden brown and cooked through, then transfer it to a plate to rest.

Step 3

In the same skillet, I add onions and cook until softened, then add garlic and sliced mushrooms, stirring until the mushrooms are browned and fragrant.

Step 4

I pour in the chicken broth, scraping up any browned bits from the pan for extra flavor.

Step 5

I reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and smooth.

Step 6

I add the fresh spinach and cook until wilted and well combined.

Step 7

I return the chicken to the skillet, spooning the sauce over the top, and let it simmer for a couple of minutes to warm through.

Step 8

I garnish with fresh parsley and serve hot, enjoying every creamy, comforting bite.

Tips

If you want to lighten it up, I suggest using half and half instead of heavy cream. You can also add a squeeze of lemon juice at the end for a bright, fresh finish or swap chicken breasts if you prefer a leaner cut!

Ways to Serve

I love serving chicken spinach and mushroom over mashed potatoes, rice, or pasta so the creamy sauce soaks into every bite. It’s also delicious with crusty bread on the side to scoop up the extra sauce.

Frequently Asked Questions

Can I make chicken spinach and mushroom ahead of time?

Yes! It reheats beautifully and makes for great leftovers.

Can I freeze this dish?

I recommend enjoying it fresh since the cream sauce can separate when frozen.

Can I use different greens?

Definitely! Kale or Swiss chard work well too.

See You in the Kitchen

I hope you give this chicken spinach and mushroom a try! It’s creamy, savory, and so easy to make perfect for any night you need a comforting meal. I can’t wait to hear what you think, so share your photos and save this recipe for your next dinner inspiration.

Happy Cooking!

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