Savory Garlic Mushroom Chicken with Spinach

Description

This Savory Garlic Mushroom Chicken with Spinach is a rich, comforting, and protein-packed dinner made with juicy chicken breasts, earthy mushrooms, fresh spinach, and a creamy garlic sauce. It’s a quick skillet meal that feels restaurant-quality while using simple ingredients you likely already have at home. Perfect for busy weeknights or cozy family dinners.

Ingredients

• 2 large chicken breasts, sliced in half lengthwise
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 2 tablespoons butter
• 8 oz mushrooms, sliced
• 4 garlic cloves, minced
• 3 cups fresh spinach
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish

Instructions

1. Season the chicken with salt, pepper, and paprika on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side until golden and fully cooked. Remove and set aside.
3. In the same skillet, melt the butter. Add sliced mushrooms and sauté for 5 minutes until browned and tender.
4. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Add spinach and cook until wilted.
6. Pour in chicken broth and heavy cream. Stir well.
7. Mix in Parmesan cheese and Italian seasoning. Simmer for 3–4 minutes until the sauce thickens slightly.
8. Return the chicken to the skillet and spoon the sauce over the top.
9. Cook for another 2 minutes, garnish with parsley, and serve hot.

Serving Suggestions

• Serve over mashed potatoes, rice, or pasta
• Pair with roasted vegetables or garlic bread
• Great with cauliflower rice for a low-carb option

Q&A

Q1: Can I use chicken thighs instead of breasts?

Yes! Boneless chicken thighs work wonderfully and stay extra juicy.

Q2: Can I make this dairy-free?

You can substitute coconut cream for heavy cream and use dairy-free Parmesan alternatives.

Q3: How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Q4: Can I freeze this dish?

Yes, but cream sauces may separate slightly when reheated. Stir well while warming.

Q5: What mushrooms work best?

Cremini, baby bella, or white button mushrooms are all excellent choices.