Description
This Creamy Spinach Mushroom Chicken recipe features tender chicken breasts seared to perfection and smothered in a rich, creamy sauce made with sautéed mushrooms, fresh spinach, white wine, and Parmesan cheese. A luscious and comforting dish perfect for a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound chicken breast (about two large chicken breasts)
- 1/4 tsp salt (plus more to taste)
- Black pepper (to taste)
Sauté & Sauce
- 3 tablespoons unsalted butter, divided
- 4 large garlic cloves, minced
- 1/2 yellow onion, finely minced
- 2 cups baby spinach (or regular spinach with tough stems removed and roughly chopped)
- 8 ounces cremini mushrooms, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup dry white wine (such as Sauvignon Blanc; or substitute chicken stock with a squeeze of lemon juice)
- 1 1/2 cups heavy cream
- 1 cup fresh grated Parmesan cheese
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise, fully slicing through to create two equal pieces. Place the chicken evenly in a gallon-sized zip-top bag and seal it. Pound the chicken to an even thickness using a meat tenderizer or rolling pin. Alternatively, place chicken between cling wrap layers for pounding. Pat dry and season both sides with salt and pepper. Set aside.
- Dry Sauté the Mushrooms: In a large non-stick pan over medium heat, add the sliced mushrooms without oil or butter. Cook for 5-10 minutes, stirring occasionally, until mushrooms release their moisture and the water evaporates. Remove mushrooms from pan and set aside.
- Sear the Chicken: Return the empty pan to medium heat and melt 2 tablespoons of butter. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove chicken and set aside.
- Sauté Aromatics: Wipe out the skillet, then return it to medium heat. Melt the remaining 1 tablespoon of butter. Add the minced onion, garlic, crushed red pepper flakes, salt, and black pepper. Sauté for about 5 minutes until onions are softened and fragrant.
- Deglaze the Pan: Pour in the dry white wine and bring to a gentle simmer. Let it reduce by half to concentrate the flavors and lift the browned bits from the pan.
- Create the Cream Sauce: Lower heat to medium-low and stir in the heavy cream, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper to taste. Add the grated Parmesan cheese and stir until fully melted and incorporated, forming a smooth, creamy sauce.
- Add Vegetables: Stir in the cooked mushrooms and spinach. Simmer for 1-2 minutes until the spinach wilts and the mixture is heated through.
- Combine and Serve: Return the seared chicken to the skillet, nestling it into the creamy sauce. Allow the chicken to warm for a few minutes if needed. Serve immediately, spooning extra sauce over the top for a delicious, hearty meal.
Notes
- For a non-alcoholic version, substitute white wine with chicken stock and a squeeze of lemon juice for acidity.
- Ensure the chicken is pounded evenly for uniform cooking.
- Use freshly grated Parmesan cheese for the best flavor and smooth melting.
- Adjust red pepper flakes based on your preferred spice level.
- Serve with crusty bread, rice, or pasta to make a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
