Savory Garlic Mushroom Chicken with Spinach!

Savory Garlic Mushroom Chicken with Spinach

⏱ Time

• Prep: 10 minutes

• Cook: 20 minutes

• Total: ~30 minutes

🍽 Servings

• 3–4 servings

🧄 Ingredients

• 2 large chicken breasts (boneless, skinless)

• Salt and black pepper, to taste

• 1 teaspoon paprika

• 1 teaspoon Italian seasoning (or mixed dried herbs)

• 2 tablespoons olive oil (or butter)

• 8 oz (225 g) mushrooms, sliced (button or cremini)

• 4–5 cloves garlic, minced

• ½ cup chicken broth (or vegetable broth)

• ½ cup light cream or half-and-half

• 3 cups fresh spinach

• Optional: grated Parmesan cheese, red pepper flakes

👩‍🍳 Instructions

1. Prepare the chicken

   • Slice chicken breasts in half lengthwise for thinner pieces.

   • Season both sides with salt, pepper, paprika, and Italian seasoning.

2. Cook the chicken

   • Heat olive oil in a large skillet over medium heat.

   • Cook chicken for 4–5 minutes per side until golden and cooked through.

   • Remove chicken from the pan and set aside.

3. Cook the mushrooms

   • In the same skillet, add mushrooms.

   • Cook for 4–5 minutes until they release moisture and turn golden.

4. Add garlic

   • Add minced garlic and cook for about 30 seconds (don’t let it burn).

5. Make the sauce

   • Pour in chicken broth and scrape up any browned bits from the pan.

   • Stir in the cream and let simmer for 2–3 minutes until slightly thickened.

6. Add spinach

   • Add spinach and stir until wilted (about 1 minute).

7. Combine

   • Return chicken to the pan.

   • Spoon sauce over the chicken and simmer 2–3 more minutes.

8. Serve

   • Taste and adjust seasoning.

   • Optional: sprinkle Parmesan or red pepper flakes on top.

🍚 Serving Ideas

• Over rice, pasta, or mashed potatoes

• With roasted vegetables

• With crusty bread to soak up the sauce

❓ Q & A (Frequently Asked Questions)

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work great and stay extra juicy. Just cook them a bit longer.

Q: What if I don’t have cream?
A: You can use milk (sauce will be thinner) or a dairy-free alternative like unsweetened oat or cashew milk.

Q: Can I make this dairy-free?
A: Yes. Use olive oil instead of butter and substitute cream with coconut milk or a plant-based cream.

Q: What mushrooms work best?
A: Button, cremini, or baby bella mushrooms are ideal. Shiitake also works for a deeper flavor.

Q: Can I add more vegetables?
A: Absolutely. Bell peppers, zucchini, or sun-dried tomatoes are great additions.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days.

Q: Can I freeze it?
A: It’s best eaten fresh, but you can freeze it. Cream sauces may separate slightly when reheated—stir well.

Q: Is this recipe spicy?
A: No, it’s mild. Add red pepper flakes or chili powder if you want heat.