Savory Garlic Mushroom Chicken with Spinach

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🍗 Savory Garlic Mushroom Chicken with Spinach

Description

This Savory Garlic Mushroom Chicken with Spinach is a comforting, restaurant-quality dish made right at home. Tender chicken breasts are seared to golden perfection and smothered in a creamy garlic mushroom sauce with wilted spinach. It’s a one-pan meal that’s perfect for busy weeknights yet elegant enough for guests. The combination of earthy mushrooms, fragrant garlic, and creamy sauce creates layers of deep, satisfying flavor.

🧄 Ingredients

Serves: 4

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)

  • Salt and freshly ground black pepper, to taste

  • 1 tsp paprika

  • 2 tbsp olive oil or butter

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

  • 4 cloves garlic, minced

  • 1 small onion, finely chopped (optional)

  • 1 cup (240 ml) heavy cream or half-and-half

  • ½ cup (120 ml) low-sodium chicken broth

  • 1 tsp Dijon mustard (optional, for depth)

  • 2 cups fresh baby spinach

  • ¼ cup grated Parmesan cheese

  • 1 tbsp chopped parsley (for garnish)

🔥 Instructions

  1. Prepare the Chicken:
    Pat chicken dry and season both sides with salt, pepper, and paprika.

  2. Sear the Chicken:
    Heat olive oil in a large skillet over medium-high heat.
    Add chicken and cook 5–6 minutes per side until golden and cooked through (internal temp: 165°F / 74°C).
    Remove chicken and set aside.

  3. Sauté the Mushrooms:
    In the same pan, add a bit more oil if needed.
    Sauté mushrooms for 5 minutes until golden brown.
    Add garlic and onion; cook for another minute until fragrant.

  4. Make the Sauce:
    Reduce heat to medium. Stir in chicken broth, scraping up any brown bits from the pan.
    Add cream and Dijon mustard. Simmer 3–4 minutes until slightly thickened.

  5. Add Spinach and Cheese:
    Stir in Parmesan and spinach. Cook until spinach wilts and sauce becomes creamy.

  6. Combine and Serve:
    Return chicken to pan and spoon sauce over top.
    Simmer 2 minutes more to heat through. Garnish with parsley and serve hot.

📝 Notes

  • You can use chicken thighs instead of breasts for extra juiciness.

  • For a lighter sauce, swap heavy cream with evaporated milk or Greek yogurt (added off heat).

  • White wine (¼ cup) adds beautiful depth when deglazing the pan.

💡 Tips

  • Don’t overcrowd the pan when searing chicken — this ensures a golden crust.

  • Slice mushrooms evenly so they brown consistently.

  • Let the sauce simmer gently — boiling will cause it to separate.

  • Serve with mashed potatoes, pasta, or cauliflower rice for a balanced meal.

🍽️ Servings

Yield: 4 servings
Serving size: 1 chicken breast with sauce

🔢 Nutritional Information (Per Serving)

  • Calories: 420 kcal

  • Protein: 36 g

  • Carbohydrates: 7 g

  • Fat: 27 g

  • Fiber: 2 g

  • Sugar: 2 g

  • Sodium: 480 mg

(Values approximate and may vary based on ingredients.)

🌿 Health Benefits

  • High Protein: Supports muscle repair and satiety.

  • Spinach: Rich in iron, magnesium, and antioxidants.

  • Mushrooms: Provide B vitamins and immune-boosting selenium.

  • Garlic: Contains allicin, known for heart and immune health benefits.

❓ Q&A

Q1: Can I make this dairy-free?
A: Yes! Use coconut cream or cashew cream instead of heavy cream, and skip the Parmesan or use a dairy-free version.

Q2: What kind of mushrooms work best?
A: Cremini (baby bella) mushrooms give the best earthy flavor, but button, oyster, or shiitake mushrooms also work beautifully.

Q3: Can I meal prep this?
A: Absolutely! It stores well in the fridge for up to 3 days. Reheat gently over low heat to maintain creaminess.

Q4: Can I add pasta directly to the dish?
A: Yes! Toss in cooked pasta before serving for a full one-pan meal.

Q5: How can I make the sauce thicker?
A: Let it simmer longer or stir in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).

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