Creamy Chicken with Spinach and Mushrooms – Easy Comfort Food Dinner

I came up with this recipe on a chilly evening when I found some mushrooms, leftover spinach, and a couple of thawed chicken breasts in the kitchen. I wasn’t aiming for anything fancy, just something warm and comforting. A quick garlic cream sauce, a handful of veggies, and one pan later, dinner was done and the house smelled amazing.

Since then, this creamy chicken with spinach and mushrooms has become a regular. It’s rich, easy to make, and always hits the spot. Whether served over noodles or low-carb sides, it’s a favorite that never disappoints.

Why You’ll Love This Creamy Chicken with Spinach and Mushrooms

• Ready in just 30 minutes from start to finish
• Uses one pan for cooking and cleanup
• Packed with protein, veggies, and rich flavor
• Great for low-carb or gluten-free diets
• Customizable for your pantry and taste preferences

Creamy Chicken with Spinach and Mushrooms Ingredients

To make this flavorful creamy chicken dinner, gather the following fresh ingredients:

• 2 boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 2 cups sliced cremini or baby bella mushrooms
• 3 cups fresh baby spinach
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 cup low-sodium chicken broth (optional, to thin sauce)
• 1 teaspoon lemon juice (optional, for brightness)

Use fresh spinach and freshly grated Parmesan for best results. Feel free to try other mushrooms like shiitake or oyster for a more layered flavor.

How to Make Creamy Chicken with Spinach and Mushrooms

1. Season chicken cutlets with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 3 to 4 minutes per side until golden brown and fully cooked (165°F internal temp). Remove and set aside.
3. In the same skillet, add mushrooms and cook for 4 to 5 minutes until browned. Add garlic and cook for 30 seconds more.
4. Pour in the cream and stir in Parmesan. Let simmer for 3 to 5 minutes until slightly thickened. Add red pepper flakes if using.
5. Add spinach and stir until wilted, about 1 minute. Return chicken to pan and coat with sauce. Simmer together for another 2 to 3 minutes before serving.

If you enjoy dishes like this, you might love our Creamy Chicken Noodle Soup too, it’s another simple classic full of flavor.

Serving Suggestions for Creamy Chicken with Spinach and Mushrooms

This dish pairs well with a variety of sides, depending on your dietary goals and flavor preferences.

Serve it over:

• Mashed potatoes or garlic mashed cauliflower
• Buttered egg noodles or fettuccine
• Steamed white or brown rice
• Roasted vegetables like carrots or green beans
• Toasted sourdough or rustic bread to soak up the sauce

It also shines on its own as a low-carb meal or when plated with a crisp arugula salad tossed in balsamic vinaigrette. For something heartier, try serving it alongside a baked sweet potato or fluffy couscous.

Creamy Chicken Variations and Customizations

You can make this recipe your own with a few simple ingredient swaps and additions:

• Use boneless skinless chicken thighs instead of breasts for more flavor
• Replace spinach with chopped kale or Swiss chard for a sturdier green
• Swap mushrooms with a blend of wild varieties for deeper umami
• Add a handful of cherry tomatoes for a touch of sweetness and acidity
• Stir in cooked quinoa or rice for a grain-based twist
• Lighten the dish by using half-and-half in place of cream (though sauce will be thinner)

Want it dairy-free? Use full-fat coconut milk and nutritional yeast as a creamy alternative.

How to Store and Reheat Creamy Chicken with Spinach and Mushrooms

To store:

Let the dish cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

To reheat:

Warm gently over medium heat in a skillet with a splash of cream or broth to loosen the sauce. Avoid high heat to prevent curdling.

Microwave in 30-second bursts, stirring between each, until warmed through. This dish does not freeze well due to the dairy content separating.

Pro Tips for Cooking Creamy Chicken with Spinach and Mushrooms

• Sear chicken in batches if needed so you don’t crowd the pan and lose browning
• Let chicken rest before slicing or serving to retain juices
• Always add spinach at the very end to keep it vibrant and avoid overcooking
• Use a wooden spoon to scrape up the flavorful brown bits after searing, these add richness to the sauce
• For a thicker sauce, let it simmer uncovered for a few minutes or add more Parmesan cheese

A heavy-bottomed skillet or cast iron pan works best for even heat and perfect searing.

Common Mistakes to Avoid with Creamy Chicken with Spinach and Mushrooms

• Using cold cream: bring to room temperature to prevent curdling
• Adding spinach too early: it’ll overcook and lose its color
• Skipping the sear: searing builds flavor for the sauce
• Not seasoning as you go: season chicken, mushrooms, and sauce individually
• Overcooking the chicken: remove from heat once internal temp hits 165°F
• Relying on pre-shredded cheese: it doesn’t melt smoothly like freshly grated Parmesan

Avoid over-thinning the sauce with too much broth. Start small and add only as needed for the desired consistency.

Final Thoughts

This creamy chicken with spinach and mushrooms recipe is a go-to for easy comfort food that tastes like it took hours to make. It’s flavorful, balanced, and flexible enough for a variety of diets and preferences. Keep this in your weeknight rotation, you’ll be glad you did.

FAQs About Creamy Chicken with Spinach and Mushrooms

What cream is best for creamy chicken with spinach and mushrooms?

Heavy cream is the top choice for a rich, smooth sauce that holds together. For a lighter option, you can use half-and-half, but the sauce will be thinner. Avoid milk, which lacks enough fat for proper consistency.

Can I use frozen spinach in creamy chicken with spinach and mushrooms?

Yes, frozen spinach works fine. Thaw it completely and squeeze out excess moisture before adding to the pan. This keeps the sauce from becoming watery and maintains the flavor.

How do I thicken creamy chicken with spinach and mushrooms sauce?

Let the sauce simmer uncovered for a few minutes to reduce and concentrate. You can also stir in extra grated Parmesan or add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).

Is creamy chicken with spinach and mushrooms keto-friendly?

Yes, it fits well in a keto lifestyle. It’s low in carbs and high in fat from the cream and cheese. Serve it with zoodles, riced cauliflower, or sautéed veggies instead of pasta or rice.

Can I make creamy chicken with spinach and mushrooms ahead of time?

You can prepare the dish a day ahead and store it in the fridge. Reheat gently with a splash of cream or broth. While it’s best fresh, the flavors do deepen with time, making it a solid make-ahead meal.

Creamy Chicken with Spinach and Mushrooms – Easy Comfort Food Dinner

Author: Ellie Courses: Dinner