Creamy Chicken Mushroom Spinach Skillet – Weeknight Favorite
This Creamy Chicken Mushroom Spinach Skillet is a quick, one-pan meal that’s rich, flavorful, and perfect for busy weeknights. With tender chicken, earthy mushrooms, and vibrant spinach in a creamy Parmesan sauce, this dish is as comforting as it is easy to make. Ready in just 30 minutes, it pairs beautifully with rice, mashed potatoes, or pasta for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups sliced mushrooms cremini or button
- 3 cloves garlic minced
- 3 cups fresh baby spinach or 1.5 cups frozen, thawed and drained
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- A pinch of red pepper flakes optional
- Fresh parsley or thyme for garnish
Instructions
1. Pat the chicken breasts dry with paper towels.
2. Season both sides with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium heat.
4. Sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
5. In the same skillet, melt the butter over medium heat.
6. Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it’s thawed and well-drained before adding.
9. Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the skillet.
10. Stir in the heavy cream and grated Parmesan cheese.
11. Let the sauce simmer for 2-3 minutes until it thickens slightly. Season with a pinch of red pepper flakes (optional), salt, and pepper to taste.
12. Return the cooked chicken to the skillet, nestling it into the creamy sauce.
13. Spoon some sauce over the chicken to coat it.
14. Let the dish simmer for 3-4 minutes to blend the flavors.
15. Garnish with fresh parsley or thyme and serve hot.
Notes
Use chicken thighs for a richer flavor if preferred.
Make sure not to boil the cream to prevent curdling.
Great served with pasta, rice, mashed potatoes, or crusty bread.
Store leftovers in an airtight container in the fridge for up to 3 days.