Chicken mushroom spinach skillet recipe made with simple ingredients and a creamy sauce. An easy chicken dinner that my family asks for often.
This chicken mushroom spinach skillet is one of those dinners I make again and again because everybody in my family loves it, especially my daughter. Tender chicken, mushrooms, spinach, and a creamy sauce - simple ingredients that always work well together.
I also like that it feels a little special while still being an easy weeknight dinner. Everything cooks in one pan, and the sauce is perfect with mashed potatoes, rice, or pasta.
If you like simple chicken dinners, you could also try Chicken Pomodoro, Honey Garlic Lemon Pepper Chicken Thighs, or Chicken Parmesan Garlic Pasta.
Prep Time: 20 minutes | Cook Time: 25 minutes | Ingredients: 10 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Chicken breasts: I usually use medium chicken breasts weighing about 5.3-7 oz (150-200 g) each. Try this Garlic Herb Marinated Chicken Breast next.
Mushrooms: Regular white mushrooms or cremini mushrooms both work well.
Spinach: You can use fresh or frozen spinach. If using frozen spinach, you will need about 3-4 oz (75-100 g), thawed and squeezed well to remove excess water before adding it to the sauce. Fresh spinach cooks down a lot, so you need a much larger amount to start with.
Cream: Heavy cream gives the sauce the best, creamiest texture. If you want a slightly lighter sauce, you can use cooking cream instead.
Rosemary: Fresh rosemary adds a lot of flavor, but dried rosemary works fine too.
Cornstarch: Usually not necessary, but you can stir 1 teaspoon cornstarch with a little cold water and add it to the sauce if you prefer it thicker.
See the recipe card for the full recipe and ingredient quantities.
How to make chicken mushroom spinach skillet?
Step #1: Pound the chicken with a meat mallet.
Step #2: Sear the chicken breasts.
Step #3: Cook the sliced mushrooms for 3 minutes, then add the onions and cook for 2-3 minutes.
Step #4: Add cream and stock.
Step #5: Return the chicken to the pan and simmer for about 10 minutes.
Step #6: Add the spinach and simmer for another 10 minutes or until the chicken is cooked through. Check.
Step #7: Thicken the sauce with a little cornstarch if desired.
Step #8: Adjust the taste and serve.
Tips
- Don't skip pounding the chicken lightly; it really helps it cook evenly.
- Sear the chicken until lightly golden, but don't overcook it in the first step; it will finish cooking in the sauce.
- If the sauce thickens too much, add a small splash of chicken broth.
- Check the chicken with an instant-read thermometer; the temperature should be 165°F (74°C).
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave until hot. Add a splash of broth or cream if the sauce has thickened too much.
I don't usually freeze this dish because cream sauces can separate slightly after thawing, but it will still taste good.
Variations
- Replace the chicken breasts with boneless skinless chicken thighs.
- Add garlic together with the onions for even more flavor.
- Stir in a little grated Parmesan at the end if you want a richer sauce.
- Replace rosemary with thyme if preferred.
What to serve with it?
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📖 Recipe
Chicken Mushroom Spinach Skillet
Equipment
- Dutch oven or skillet
- Plastic wrap
- Meat mallet
Ingredients
Chicken:
- 4 boneless skinless chicken breasts about 5.3-7 oz/ 150-200 g each
- 1 teaspoon sweet paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
Sauce:
- 1 tablespoon butter
- 9 oz mushrooms thickly sliced
- 1 onion finely chopped
- 1 cup chicken broth or stock
- ¾ cup heavy cream
- 1 sprig rosemary finely chopped or ½ teaspoon dried rosemary
- 5.5 oz baby spinach Note 1
- 1 teaspoon cornstarch optional
Instructions
- Pound chicken: Pat the chicken breasts dry with paper towels. Place them between two sheets of plastic wrap and pound them lightly with a meat mallet, especially in the thicker middle part, so they cook evenly. Season them with paprika, salt, and pepper.4 boneless skinless chicken breasts + 1 teaspoon sweet paprika + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Sear chicken: Heat the oil in a Dutch oven or large skillet. Sear the chicken breasts for about 3 minutes per side until lightly golden. Remove them from the pan.2 tablespoons olive oil
- Cook mushrooms: Melt the butter in the same pan. Add the mushrooms and cook for about 3 minutes, stirring occasionally. Add the onion and cook for another 2-3 minutes until softened.1 tablespoon butter + 9 oz mushrooms + 1 onion
- Add liquids: Pour in the chicken broth and heavy cream. Add the rosemary and a small pinch of salt and pepper. Stir well to combine.1 cup chicken broth + ¾ cup heavy cream + 1 sprig rosemary
- Simmer: Return the chicken to the pan and nestle it into the sauce. Reduce the heat to medium-low and simmer for about 10 minutes.
- Prepare spinach: In the meantime, wash the spinach in a sieve and let it drain well.5.5 oz baby spinach
- Finish dish: Add the spinach to the pan and gently push it into the sauce with a spoon. Cover the pan and cook for another 10 minutes or until the spinach has wilted and the chicken is cooked through. The internal temperature should reach 165°F/74°C.
- Thicken (optional): For a thicker sauce, mix 1 teaspoon cornstarch with 1-2 teaspoons cold water and stir it into the sauce during the last few minutes of cooking.
- Adjust the taste with salt and pepper and serve.
Notes
- Spinach: You can use fresh or frozen spinach. If using frozen spinach, you will need about 3-4 oz (75-100 g). Thaw and squeeze it well to remove excess water before adding it to the sauce. Fresh spinach cooks down a lot, so you need a much larger amount to start with.
- Check the meat: If you don't have a thermometer, cut into the thickest part of the chicken breast. The meat should be completely white, and the juices should run clear with no pink remaining.
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