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Creamy, savory, and just a little indulgent, this Creamy Chicken Spinach and Mushroom is the kind of dinner that feels like a treat but comes together faster than you’d expect. I often make it on busy weeknights because the skillet does most of the work: seared chicken, a simple mushroom-onion base, and a quick cream-and-Parmesan sauce that clings to everything. If you want a similar weeknight winner that uses a single pan and delivers big flavor, try the one-pan chicken and potatoes recipe for another easy option.
I love how the parmesan melts into the cream, bright, salty, and silky.
How this recipe comes together
You start by searing seasoned chicken breasts in ghee until each side develops a golden crust and the internal temperature reaches 165°F (74°C). Remove the chicken, then sauté the onions, garlic, and sliced mushrooms in the same skillet, allowing the fond to loosen and the flavors to deepen. Wilt the spinach, add heavy cream, and let it come to a gentle simmer, then stir in parmesan until the sauce thickens. Return the chicken to the sauce and warm through for a few minutes before serving.
What you’ll need
- 4 chicken breasts (trimmed; slice in half horizontally if thicker than 1 inch)
- 1 medium yellow onion, finely chopped
- 4 tbsp ghee (or unsalted butter)
- 8 oz mushrooms, sliced (cremini or white button work well)
- 6 oz fresh spinach
- 6 oz parmesan cheese, shredded or finely grated
- 1 cup heavy cream
- 2 garlic cloves, minced
- Salt, pepper, paprika (to taste)
Ingredient notes and substitutions:
- Ghee is a nutty, high-smoke-point fat; use butter if you prefer a richer flavor.
- For a lighter version, swap half-and-half for heavy cream, but the sauce will be thinner. For dairy-free, use canned coconut milk and nutritional yeast in place of parmesan.
- If you enjoy a deeper mushroom flavor, try mixing cremini with shiitake or adding a splash of white wine while sautéing.
- For inspiration on other creamy protein dishes, consider the baked salmon meatballs with creamy avocado sauce.
Step-by-step instructions
- Pat the chicken dry and season both sides with salt, pepper, and a light dusting of paprika. If breasts are thicker than 1 inch, slice horizontally to make cutlets so they cook evenly.
- Heat a deep skillet over medium heat and add 2 tbsp ghee. When shimmering, add chicken and fry 3–4 minutes without moving until the underside is golden.
- Flip the chicken, add another 1–2 tbsp ghee if needed, season the cooked side, and cook 3–4 more minutes until juices run clear and an instant-read thermometer reads 165°F (74°C). Remove the chicken to a plate and tent loosely with foil.
- In the same skillet, add the remaining ghee if the pan is dry, then add finely chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
- Add sliced mushrooms and cook, stirring occasionally, until mushrooms are soft and browned and the pan has a noticeable fond (about 5–6 minutes). Scrape browned bits from the bottom to incorporate flavor.
- Stir in spinach and cook just until wilted—bright green and tender, about 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer; small bubbles should appear around the edges (do not boil).
- Add parmesan a little at a time, stirring until the sauce is smooth and slightly thickened. Taste and adjust seasoning.
- Return chicken to the skillet, spoon sauce over each breast, reduce the heat to low, and simmer 2–3 minutes to meld flavors and warm through. Serve immediately.
Visual and sensory cues: chicken should have a golden-brown crust and clear juices; mushrooms should be browned and slightly caramelized; the sauce should coat the back of a spoon.
How to plate and pair
Spoon a generous ladle of the creamy mushroom-spinach sauce over each chicken breast and finish with a sprinkle of extra parmesan and a grind of black pepper. Fresh chopped parsley or chives add color and a fresh note. Serve with buttery mashed potatoes, cauliflower mash for a low-carb option, or wide pasta to soak up the sauce. For a lighter pairing, a simple lemon-herb quinoa or roasted asparagus works well. If you want a handheld spin on the leftovers, the flavors also make great cheesy garlic chicken wraps.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze in a freezer-safe container for up to 2–3 months; the cream sauce may separate slightly when thawed, but can be gently re-emulsified.
- Reheating in a stove: Gently reheat in a skillet over low heat with a splash of cream or milk, stirring until the sauce is smooth and the chicken reaches 165°F (74°C).
- Reheating in oven: Place covered in a 325°F (160°C) oven until heated through (about 15–20 minutes depending on portion).
- Reheating in a microwave: Cover and reheat in short bursts, stirring between intervals to avoid overheating and to ensure even temperature.
Food safety: always reheat leftovers to an internal temperature of 165°F (74°C). Discard leftovers if left out at room temperature for more than two hours (one hour above 90°F/32°C).
Pro chef tips
- Don’t overcrowd the pan when searing. Give each breast space so you get a proper crust. Work in batches if needed.
- Use an instant-read thermometer for reliable doneness; color alone can be misleading with seasoned crusts.
- After removing the chicken, deglaze the pan lightly with a splash of water, stock, or wine to lift the browned bits before adding cream; it deepens the sauce.
- Add parmesan off the heat or on very low heat to prevent graininess; high heat can separate the fat.
- Rest the chicken briefly before serving so juices redistribute, and the meat stays moist.
Recipe variations
- Mushroom-forward: double the mushrooms and add a teaspoon of thyme for an earthy, savory sauce.
- Low-carb/keto: serve over cauliflower mash or zoodles. Use full-fat cream and extra Parmesan.
- Dairy-free: substitute full-fat coconut milk for cream and use nutritional yeast instead of parmesan (flavor will change).
- Lighter: swap heavy cream for half-and-half and reduce parmesan to 3 oz; simmer longer to thicken.
- Add-ins: Crispy bacon, sun-dried tomatoes, or a splash of white wine give the dish extra depth and personality.
Helpful answers
Q: Can I use frozen spinach?
A: Yes, thaw and squeeze out excess water before adding so the sauce doesn’t become watery. Add it to the mushrooms and cook off the extra moisture.
Q: How far ahead can I prep this recipe?
A: You can season and slice the chicken and chop vegetables a day ahead. Cooked chicken and sauce keep 3–4 days refrigerated; for best texture, reheat gently and add a splash of cream if the sauce has tightened.
Q: What can I use instead of heavy cream?
A: Half-and-half will work but yields a thinner sauce. For a non-dairy option, use canned full-fat coconut milk and boost umami with nutritional yeast or extra parmesan-style vegan cheese.
Q: Is it safe to freeze the cooked dish?
A: Yes, freeze for up to 2–3 months. Thaw overnight in the fridge and reheat slowly. Expect slight texture changes in the cream, but the flavors will remain tasty.
Q: Can I make this gluten-free?
A: Absolutely, this recipe is naturally gluten-free if your Parmesan is gluten-free certified. Always check labels for additives.
Enjoy the rich sauce and the simple satisfaction of a skillet meal that’s greater than the sum of its parts.
Creamy Spinach and Mushrooms Chicken
Ingredients
Main Ingredients
- 4 pieces Chicken breasts, trimmed Slice in half horizontally if thicker than 1 inch.
- 1 medium Yellow onion, finely chopped
- 4 tablespoons Ghee (or unsalted butter) Gives a nutty flavor and high smoke point; use butter for a richer flavor.
- 8 ounces Mushrooms, sliced Cremini or white button work well.
- 6 ounces Fresh spinach Can use frozen spinach, thawed and squeezed.
- 6 ounces Parmesan cheese, shredded or finely grated Use off heat to avoid graininess.
- 1 cup Heavy cream For a lighter version, swap for half-and-half.
- 2 cloves Garlic, minced
- to taste Salt, pepper, paprika Season to preference.
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- If breasts are thicker than 1 inch, slice horizontally to make cutlets.
Cooking Chicken
- Heat a deep skillet over medium heat and add 2 tbsp ghee.
- When shimmering, add chicken and fry for 3–4 minutes without moving until the underside is golden.
- Flip chicken, add another 1–2 tbsp ghee if needed, season, and cook for 3–4 more minutes until cooked through (165°F/74°C).
- Remove chicken to a plate and tent loosely with foil.
Sauce Preparation
- In the same skillet, add remaining ghee if the pan is dry, then add onion and sauté for 2–3 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add sliced mushrooms and cook until soft and browned, about 5–6 minutes.
- Stir in spinach and cook until wilted, about 1–2 minutes.
- Pour in heavy cream and bring to a gentle simmer; do not boil.
- Add parmesan a little at a time, stirring until smooth and slightly thickened.
- Return chicken to the skillet and simmer for 2–3 minutes to meld flavors.
Serving
- Spoon sauce over chicken and garnish with extra parmesan and black pepper.
- Serve with buttery mashed potatoes, roasted asparagus, or lemon-herb quinoa.
