Creamy Chicken With Spinach And Mushrooms

This easy creamy chicken with spinach and mushrooms recipe is a fantastic one-pan dinner. Served with crusty bread or steamed rice to soak up the silky sauce, it’s the kind of recipe the whole family will love.

Creamy spinach mushroom chicken

Ingredients

  • Chicken. Chicken breasts are great here but boneless chicken thighs can be used instead.
  • Olive oil.
  • Butter. 
  • Fresh garlic cloves. 
  • Dried oregano. 
  • Mushrooms. I used chestnut/portabellini mushrooms as well as medium-sized brown mushrooms but feel free to use any variety you like or have.
  • Baby spinach. Kale or Swiss chard can be substituted.
  • Cream. Heavy cream / whipping cream.
  • Fresh lemon juice. 
  • Salt and black pepper. 
  • Parmesan cheese. 

How to make chicken with spinach and mushrooms

  1. 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.
  2. 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.
  3. 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.

Creamy spinach mushroom chicken

Serving Suggestions

This easy chicken recipe is delicious served with mashed potatoes, rice or pasta for a simple dinner.

Creamy spinach mushroom chicken

Creamy Chicken With Spinach And Mushrooms

Creamy spinach and mushroom chicken with a silky sauce flavored with fresh lemon and garlic is a simple, delicious dinner recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Keyword: chicken and mushroom recipes, chicken mushroom, Mushroom chicken
Servings: 4
Calories: 293kcal
Author: Alida Ryder

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.

Nutrition

Calories: 293kcal | Carbohydrates: 12g | Protein: 36g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 347mg | Potassium: 1038mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3804IU | Vitamin C: 14mg | Calcium: 225mg | Iron: 3mg
Tried this recipe?Let us know how it was!

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4.50 from 12 votes (10 ratings without comment)

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4 Comments

  1. Made this dish tonight for dinner, for my father and I and it was absolutely delicious!!! I must confess that I added chopped onion into the pan after browning the mushrooms. I’ll definitely be making this again!!! : )

  2. This was absolutely incredible. I did deglaze the pan with a little white wine while sautéing
    the garlic. Served over Angel hair pasta.