Savory Garlic Mushroom Chicken with Spinach

🍄 Savory Garlic Mushroom Chicken with Spinach

Tender chicken breasts cooked in a rich garlic mushroom sauce with a touch of cream and fresh spinach. This one-pan dish is comforting, wholesome, and full of flavor, making it perfect for weeknights yet elegant enough for guests.

📝 Ingredients

• 2 boneless, skinless chicken breasts (cut horizontally to make 4 thinner cutlets if large)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cups mushrooms, sliced (white button or cremini work best)
• 4 garlic cloves, minced
• 1 cup chicken broth (low sodium preferred)
• ¼ cup light cream (or half-and-half)
• 2 cups baby spinach leaves
• Optional: 1 tsp Italian seasoning or dried thyme

👨‍🍳 Instructions

Step 1: Prepare the Chicken

• Season chicken breasts with salt and pepper.
• In a large skillet over medium heat, heat olive oil.
• Sear chicken for 4–5 minutes per side until golden and cooked through (internal temp: 165°F / 74°C). Remove and set aside.

Step 2: Cook the Mushrooms

• In the same pan, melt butter. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally until browned and soft.

Step 3: Make the Garlic Sauce

• Add minced garlic and sauté for 30 seconds until fragrant.
• Pour in chicken broth and scrape up any browned bits from the pan (deglazing).
• Let it simmer for 3–4 minutes to reduce slightly.

Step 4: Add Cream & Spinach

• Stir in the cream and simmer for 2 minutes until sauce slightly thickens.
• Add baby spinach and cook until wilted (1–2 minutes).

Step 5: Return Chicken & Finish

• Return the chicken to the pan. Spoon the sauce over it. Simmer for 2 more minutes to reheat and absorb flavors.
• Taste and adjust seasoning if needed.

🍽️ Servings

• Serves: 2–3 people
• Serving Size: 1 chicken portion + sauce

💡 Tips

• For extra flavor, add a splash of white wine during the deglazing step.
• Use heavy cream if you want a richer sauce.
• Don’t overcrowd the mushrooms—cook in batches if necessary for proper browning.
• Add grated Parmesan for a cheesy finish.
• Serve with rice, mashed potatoes, pasta, or crusty bread to soak up the sauce.

🧠 Notes

• You can swap spinach with kale or arugula.
• Leftovers reheat well the next day—just don’t overcook when reheating to preserve chicken tenderness.
• Make it dairy-free by replacing butter and cream with plant-based options.

⚖️ Nutritional Info (Per Serving – Approximate)

• Calories: 350–400 kcal
• Protein: 30–35g
• Fat: 20g
• Carbs: 6–8g
• Fiber: 1g
• Sugar: 2g

(Varies depending on cream used and size of chicken portions)

🌟 Health Benefits

• High-protein meal great for muscle repair and satiety
• Mushrooms provide antioxidants and immune support
• Spinach offers iron, fiber, and vitamins A, C, K
• Garlic supports heart and immune health

❓ Q&A

Q: Can I make this ahead of time?
A: Yes! Store in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave.

Q: Can I use chicken thighs?
A: Absolutely! Boneless, skinless thighs work well—adjust cooking time as needed.

Q: Can I freeze it?
A: Yes, though the sauce may separate slightly upon thawing. Stir well while reheating.

Q: Is this keto-friendly?
A: Yes! It’s low in carbs and high in fat and protein.

Q: What can I use instead of cream?
A: Use evaporated milk, full-fat coconut milk, or Greek yogurt for different textures and flavors.