Savory Garlic Mushroom Chicken with Spinach
This creamy, savory chicken dish combines juicy pan-seared chicken breasts with tender mushrooms, garlic, and spinach in a light, flavorful sauce. Perfect for a comforting weeknight dinner that feels restaurant-worthy yet easy to make.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cups mushrooms, sliced
- 4 garlic cloves, minced
- 1 cup chicken broth
- ¼ cup light cream (or half-and-half)
- 2 cups fresh baby spinach
- Optional: chopped parsley or grated Parmesan for garnish
Instructions
- Season the Chicken: Pat chicken breasts dry and season both sides generously with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side, until golden brown. Remove from the pan and set aside.
- Cook the Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally until they’re tender and browned.
- Add Garlic: Stir in minced garlic and cook for 30 seconds, just until fragrant—be careful not to burn it.
- Make the Sauce: Pour in the chicken broth and light cream, scraping up any browned bits from the pan for extra flavor. Simmer for 3–4 minutes until slightly thickened.
- Add Spinach and Chicken: Stir in the spinach and cook until wilted. Return the chicken to the skillet, spooning sauce over the top. Simmer for another 4–5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Plate the chicken with the creamy mushroom-spinach sauce spooned generously over it. Garnish with parsley or Parmesan if desired. Serve with rice, pasta, or mashed potatoes.
Q&A
Q1: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work beautifully and add more richness. Just adjust the cooking time slightly, as thighs take a few minutes longer to cook through.
Q2: Can I make it dairy-free?
A: Definitely. Substitute the butter with olive oil and the light cream with unsweetened coconut milk or cashew cream for a delicious dairy-free version.