Description
Savory Garlic Mushroom Chicken with Spinach is a creamy, comforting skillet dish featuring golden seared chicken breasts in a rich garlic mushroom sauce with wilted spinach. Perfect served over pasta or as a low-carb meal.
Ingredients
2 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups mushrooms, sliced
4 garlic cloves, minced
1 cup chicken broth
1/4 cup light cream (or heavy cream)
2 cups fresh baby spinach
Cooked pasta (optional)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Season chicken breasts with salt and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes on each side until golden and cooked through. Remove and set aside.
- Reduce heat to medium, melt butter in the same skillet, and sauté mushrooms for 5–6 minutes until browned.
- Add minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in chicken broth, scraping up any bits from the bottom of the pan. Bring to a simmer.
- Reduce heat and stir in cream. Let the sauce simmer and thicken for 3–4 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet, spoon sauce over it, and simmer for 1 minute more.
- Serve hot, over pasta if desired, and garnish with chopped parsley.
Notes
- Use chicken thighs for extra juiciness.
- Add a splash of white wine before the cream for depth.
- Substitute spinach with kale or arugula.
- Add red pepper flakes for heat.
- Store leftovers in the fridge up to 3 days; reheat gently in a skillet with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
