Introduction
When you’re short on time but craving a warm, rich, and flavorful dinner, this Chicken Spinach Mushroom Skillet is your go-to. This dish brings together juicy chicken, earthy mushrooms, and vibrant spinach in a creamy garlic sauce that tastes like something out of a fancy restaurant — but it’s made in just one pan!
It’s healthy-ish, low-carb, and pairs beautifully with pasta, rice, or crusty bread. Plus, it’s easy enough for a weeknight dinner yet impressive enough for guests. Let’s dive into this cozy, crowd-pleasing meal.
Ingredients:
For the Chicken:
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1.5 lbs boneless skinless chicken breasts or thighs (sliced or halved)
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2 tablespoons olive oil or butter
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Salt and black pepper, to taste
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1/2 teaspoon paprika (optional)
For the Creamy Spinach Mushroom Sauce:
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2 tablespoons unsalted butter
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8 oz mushrooms, sliced (cremini or white button)
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4 cloves garlic, minced
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1 small yellow onion, finely diced
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1/2 cup chicken broth
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3/4 cup heavy cream
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1/2 cup grated Parmesan cheese
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4 cups baby spinach (lightly packed)
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1/2 teaspoon Italian seasoning
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Salt and pepper to taste
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Optional: Red pepper flakes or a splash of lemon juice
Preparation:
Step 1: Cook the Chicken
Season the chicken with salt, pepper, and paprika. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 4–5 minutes per side depending on thickness). Remove and set aside.
Step 2: Sauté the Vegetables
In the same skillet, melt 2 tablespoons of butter. Add onions and mushrooms and cook until softened and golden brown, about 6–7 minutes. Stir in the minced garlic and sauté for 1 more minute.
Step 3: Build the Sauce
Deglaze the pan with chicken broth, scraping up the flavorful bits from the bottom. Reduce heat to low, add the heavy cream and Parmesan cheese, stirring until the sauce thickens (2–3 minutes).
Step 4: Add Spinach
Stir in the spinach, letting it wilt gently into the sauce. Add Italian seasoning, taste and adjust salt and pepper. You can add a pinch of red pepper flakes for a touch of heat or a splash of lemon juice to brighten the flavors.
Step 5: Return Chicken and Finish
Place the cooked chicken back into the skillet, spooning sauce over the top. Simmer gently for 2–3 minutes to heat everything through and let the flavors meld.
Variation:
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Dairy-Free: Use coconut cream or cashew cream instead of heavy cream, and skip the Parmesan or use a dairy-free version.
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Keto-Friendly: Serve over cauliflower rice or zoodles.
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Cheesy Upgrade: Add a handful of shredded mozzarella or provolone just before serving.
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Add Protein: Toss in some cooked bacon or pancetta for a smoky twist.
COOKING Note:
Don’t overcrowd your mushrooms — give them space to brown. If needed, sauté in batches to keep them from steaming.
Serving Suggestions:
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Serve over pasta, rice, mashed potatoes, or crusty sourdough bread to soak up that sauce.
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For a low-carb option, use zucchini noodles or steamed cauliflower.
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A side salad with balsamic vinaigrette pairs nicely to cut the richness.
Tips:
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Slice chicken evenly for uniform cooking.
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Use freshly grated Parmesan for the smoothest melt and best flavor.
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Add a touch of Dijon mustard for depth.
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Make it a full meal by tossing in cooked pasta at the end!
Prep Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Nutritional Information (per serving, based on 4 servings):
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Calories: 470
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Protein: 38g
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Sodium: 640mg
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Carbohydrates: 9g
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Fat: 32g
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Saturated Fat: 14g
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Fiber: 2g
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Sugar: 3g
FAQs
Q: Can I use chicken thighs instead of breasts?
Yes, thighs are even juicier and work great here.
Q: Can I make this ahead?
You can cook the chicken and make the sauce ahead, but for best texture, combine them just before serving.
Q: What mushrooms work best?
Cremini, white button, or even shiitake if you want more umami depth.
Q: Can I freeze this dish?
The sauce may separate when thawed, so it’s best enjoyed fresh or refrigerated for up to 3 days.
Q: Is this gluten-free?
Yes, if served on gluten-free sides and broth/cheese used are certified GF.
Conclusion
This Chicken Spinach Mushroom recipe is the perfect blend of comfort, simplicity, and elegance. Whether it’s a lazy evening or a special dinner, this creamy skillet meal is sure to impress. It’s quick, satisfying, and full of bold, cozy flavor — a one-pan wonder that belongs in your regular dinner rotation.
Ready to stir up something delicious? 🍄🍗🥬
Print
Chicken, Spinach, and Mushroom Low-Carb Oven Dish
Ingredients
For the Chicken:
-
1.5 lbs boneless skinless chicken breasts or thighs (sliced or halved)
-
2 tablespoons olive oil or butter
-
Salt and black pepper, to taste
-
1/2 teaspoon paprika (optional)
For the Creamy Spinach Mushroom Sauce:
-
2 tablespoons unsalted butter
-
8 oz mushrooms, sliced (cremini or white button)
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4 cloves garlic, minced
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1 small yellow onion, finely diced
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1/2 cup chicken broth
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3/4 cup heavy cream
-
1/2 cup grated Parmesan cheese
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4 cups baby spinach (lightly packed)
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1/2 teaspoon Italian seasoning
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Salt and pepper to taste
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Optional: Red pepper flakes or a splash of lemon juice
Instructions
Season the chicken with salt, pepper, and paprika. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 4–5 minutes per side depending on thickness). Remove and set aside.
In the same skillet, melt 2 tablespoons of butter. Add onions and mushrooms and cook until softened and golden brown, about 6–7 minutes. Stir in the minced garlic and sauté for 1 more minute.
Deglaze the pan with chicken broth, scraping up the flavorful bits from the bottom. Reduce heat to low, add the heavy cream and Parmesan cheese, stirring until the sauce thickens (2–3 minutes).
Stir in the spinach, letting it wilt gently into the sauce. Add Italian seasoning, taste and adjust salt and pepper. You can add a pinch of red pepper flakes for a touch of heat or a splash of lemon juice to brighten the flavors.
Place the cooked chicken back into the skillet, spooning sauce over the top. Simmer gently for 2–3 minutes to heat everything through and let the flavors meld.
Notes
Don’t overcrowd your mushrooms — give them space to brown. If needed, sauté in batches to keep them from steaming.