That’s a delicious, comforting, and healthy combo — chicken breast with mushrooms and spinach makes a creamy, flavorful dish that’s great over pasta, rice, or mashed potatoes. 🍗🍄🌿
Here’s a simple one-pan recipe that’s elegant enough for dinner guests but easy enough for weeknights.
🍗 Chicken Breast with Mushrooms and Spinach
Ingredients (serves 4)
- 2 large chicken breasts (about 1½ lbs), halved lengthwise to make 4 thin cutlets
- Salt and pepper, to taste
- 2 tbsp olive oil (or butter)
- 2 tbsp butter (for sauce)
- 8 oz mushrooms (cremini, baby bella, or button), sliced
- 3 cloves garlic, minced
- 2 cups fresh baby spinach
- ½ cup chicken broth
- ½ cup heavy cream (or half-and-half for lighter)
- ¼ cup grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for extra flavor)
- ½ tsp red pepper flakes (optional, for a little kick)
Instructions
1. Prepare and cook chicken
- Season chicken with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken 4–5 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
- Remove from pan and set aside on a plate.
2. Cook mushrooms and garlic
- In the same pan, melt 2 tbsp butter.
- Add mushrooms and cook 5–6 minutes until browned and soft.
- Stir in minced garlic and cook 30 seconds until fragrant.
3. Make the sauce
- Pour in chicken broth, scraping up any browned bits.
- Add cream, Parmesan, and Dijon mustard (if using).
- Simmer gently for 2–3 minutes until thickened slightly.
4. Add spinach and chicken
- Stir in spinach and cook until wilted (about 1 minute).
- Return the chicken to the pan and spoon sauce over the top.
- Simmer 1–2 minutes to reheat and coat the chicken with the sauce.
5. Serve
Serve hot with:
- Mashed potatoes
- Steamed rice
- Pasta (especially fettuccine or penne)
- Or just with crusty bread to soak up the sauce
Tips
- Add a squeeze of lemon juice at the end for brightness.
- Substitute Greek yogurt for cream for a lighter option.
- Try adding a splash of white wine with the broth for more depth.
Would you like me to give you a creamy Tuscan-style version (with sun-dried tomatoes and a richer sauce)?
