Go Back

Creamy Chicken Spinach and Mushroom Skillet

Tender chicken pieces with sautéed mushrooms and wilted spinach in a rich garlic cream sauce, perfect for easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-inspired
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 8 ounces mushrooms sliced
  • 4 cups fresh spinach leaves
  • 4 cloves garlic minced
Sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.25 cup grated parmesan cheese
  • 2 tbsp all-purpose flour
  • 1 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp red pepper flakes optional

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Pat the chicken pieces dry with paper towels and season with salt and pepper. Lightly dust with flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
  3. In the same skillet, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and begin to brown.
  4. Add minced garlic to the mushrooms and cook for 1 minute until fragrant, stirring constantly to prevent burning.
  5. Add fresh spinach to the pan in batches if necessary, stirring until wilted, about 2-3 minutes total.
  6. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
  7. Reduce heat to medium-low and pour in heavy cream. Stir in thyme, oregano, and remaining tablespoon of butter. Let sauce simmer gently for 3-4 minutes until slightly thickened.
  8. Stir in grated parmesan cheese until melted and incorporated into the sauce.
  9. Return cooked chicken to the pan along with any accumulated juices. Stir to coat chicken with sauce and cook for 2-3 minutes until heated through.
  10. Taste and adjust seasonings as needed. If sauce is too thick, add a splash of chicken broth. If too thin, let simmer for a few more minutes.
  11. Remove from heat and let rest for 2-3 minutes before serving. Garnish with additional parmesan and fresh herbs if desired.

Notes

For best results, use room temperature heavy cream to prevent curdling. This dish pairs perfectly with pasta, rice, cauliflower rice, or crusty bread. Store leftovers in an airtight container in the refrigerator for up to 3 days.