Spinach Mushroom Chicken is my go-to creamy skillet dinner when I want something fast, cozy, and downright delicious. It’s rich without being heavy, packed with tender chicken, earthy mushrooms, and silky spinach in a savory pan sauce. Perfect for weeknights, yet elegant enough for company.
Contents
Spinach Mushroom Chicken Recipe
Spinach mushroom chicken is a simple one-pan dish with everyday ingredients that deliver big flavor. It combines with golden seared chicken with sautéd mushrooms, a touch of cream or yogurt, and a handful of spinach. All create a deep, savory, and creamy dish.
One thing I love about this dish is its flexibility. I can use chicken breasts or thighs, swap cremini for button or portobello mushrooms, and adjust the sauce from light and brothy to luxuriously creamy.
Sometimes I brighten it with lemon juice or finish with Parmesan; other times I keep it clean and herb-forward with thyme or parsley. Either way, it’s a balanced and yummy plate.
This dish is weeknight-friendly yet special enough for a romantic dinner date. It scales easily, reheats nicely, and works with a wide range of sides. If you love a dinner that feels like a hug in a bowl, this checks every box.
The dish pairs well with creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up the sauce. Crusty sourdough bread also works beautifully for swiping every last bit from the pan.
For a lighter plate, this spinach mushroom chicken can be enjoyed with lemony arugula salad, steamed green beans, or roasted asparagus. For cozy Italian-leaning vibes, enjoy the dish with garlic focaccia, a simple caprese salad, or herby polenta.
You can enjoy the dish with a crisp Pinot Grigio, a lightly oaked Chardonnay, or a dry rosé. For non-alcoholic options, try sparkling water with lemon, iced green tea, or a chilled ginger spritz.
Here’s how to make the spinach mushroom chicken:
Spinach Mushroom Chicken
Nutrition
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb / 450g)
- 2 cups fresh spinach washed and chopped
- 1 cup mushrooms sliced (button or cremini mushrooms)
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream or milk for lighter option
- Salt and pepper to taste
- 1 teaspoon dried thyme or Italian seasoning optional
- 1/4 cup grated Parmesan cheese optional for garnish
Instructions
- Season the chicken breasts with salt, pepper, and thyme or Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat.
- Cook the chicken breasts for about 5-7 minutes on each side, until they are golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add the mushrooms and cook for about 3 minutes until they start to soften.
- Add the garlic and cook for an additional minute.
- Pour in the chicken broth, scraping up any bits left from the chicken. Let it simmer for 3-4 minutes.
- Add the spinach and cook until wilted, about 2 minutes.
- Stir in the heavy cream and let it simmer for 2-3 minutes, thickening slightly.
- Slice the cooked chicken and return it to the skillet, letting it soak in the flavors for a minute or two.
- Taste and adjust seasoning with salt and pepper.
- Garnish with Parmesan cheese if desired, and serve hot!
Notes
- Use chicken thighs if you prefer dark meat.
- For a dairy-free option, swap the heavy cream for coconut milk or a dairy-free cream alternative.
- Skip the cream and use more chicken broth and a splash of lemon juice to make the dish lighter.
- Replace chicken with tofu or tempeh for a vegetarian alternative.
SIMILAR RECIPES:
Variations
From this recipe, you can create other versions of the spinach mushroom chicken. Here are some suggestions:
- Lemon-Parmesan Skillet adds fresh lemon juice and zest with grated Parmesan for a bright, tangy, and savory finish.
- Garlic-Herb Cream folds in extra garlic, thyme, and parsley with a splash of cream for a classic bistro-style sauce.
- White Wine Pan Sauce deglazes with dry white wine and chicken stock, reducing to a silky, lighter sauce without heavy cream.
- Tuscan Style includes sun-dried tomatoes, a pinch of red pepper flakes, and a handful of basil for a sweet-heat, Mediterranean twist.
- Mushroom Lover’s Version doubles the mushrooms and mixes varieties (cremini, shiitake, and oyster) for deeper umami.
- Dairy-Free Creamy swaps cream for coconut milk or a cashew cream, keeping the sauce lush while staying dairy-free.
- Bacon and Shallot starts with crisped bacon and sautéed shallots, using the rendered fat to build a smoky, savory base.
- One-Pan Baked finishes in the oven with a light sprinkle of mozzarella or provolone on top for a bubbly, hands-off approach.