This easy creamy spinach mushroom chicken is a fantastic one-pan dinner recipe. Served with crusty bread or steamed rice to soak up the silky sauce, it’s the kind of recipe the whole family will love.
Ingredients
I like using a few different varieties of mushrooms in this dish to create a bit of interest but it’s completely optional. I used chestnut/portabellini mushrooms as well as medium-sized brown mushrooms but feel free to use any variety you like or have. Chicken breasts cook much faster than thighs or drumsticks but any cut of chicken can be used instead. Fresh garlic, lemon juice, oregano and a grating of Parmesan cheese adds flavor and makes the sauce utterly delicious.
- Chicken. Chicken breasts are great here but boneless chicken thighs can be used instead.
- Olive oil.
- Butter.
- Fresh garlic cloves.
- Dried oregano.
- Mushrooms.
- Baby spinach. Kale or Swiss chard can be substituted.
- Cream. Heavy cream / whipping cream.
- Fresh lemon juice.
- Salt and pepper.
- Parmesan cheese.
How to make spinach mushroom chicken
- Prepare the chicken: Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets. Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
- Cook the chicken: Heat a large skillet or deep frying pan over medium-high heat. Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
- Make the sauce: In the same pan, melt the butter then cook the garlic and oregano for 30 seconds. Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted. Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly. Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese. Place the chicken back in the pan and cook for another 5 minutes then serve.
Can I make this ahead?
The chicken and sauce can be made up to a day in advance and kept in the fridge. Reheat in a pan over medium heat until hot and bubbling. Leftovers can be kept in the fridge for up to 3 days in an airtight container.
Easy creamy chicken recipes
- Easy Creamy Lemon Chicken Pasta
- Creamy Lemon Chicken Pasta Primavera
- Chicken thighs in creamy garlic Parmesan sauce
Creamy spinach mushroom chicken
Ingredients
- 4 Chicken breasts (approximately 500g/1lb)
- 1 tbsp Olive oil
- 1 tbsp Butter
- 3 Fresh garlic cloves
- 2 tsp Dried oregano
- 250 g (½lb) Mushrooms
- 150 g (7oz) Baby spinach
- 1 cup Cream
- 1-2 tsp Fresh lemon juice
- Salt and pepper to taste
- ½ cup Parmesan cheese grated
Instructions
- Place the chicken breasts on a cutting board in front of you. With a sharp knife, carefully slice the chicken breasts in half horizontally to create two thin cutlets.
- Drizzle the olive oil over the chicken then season with salt and pepper on both sides.
- Heat a large skillet or deep frying pan over medium-high heat.
- Add the chicken and allow to sear for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, melt the butter then cook the garlic and oregano for 30 seconds.
- Add the mushrooms and cook until golden brown. Add the spinach and allow to cook for a few minutes until wilted.
- Pour in the cream then bring to a simmer. Allow to gently cook for 5 minutes until the mushrooms are cooked and the sauce has reduced slightly.
- Season the sauce with lemon juice, salt and pepper and stir in the Parmesan cheese.
- Place the chicken back in the pan and cook for another 5 minutes then serve.
You say 250g(1 lb) mushrooms. It’s half a pound
Fixed, thanks!