If you are searching for a comforting yet elegant dinner option, this Creamy Spinach Mushroom Chicken Recipe delivers everything you want on a cozy night in. Tender, juicy chicken breasts are perfectly seared and then wrapped in a velvety sauce bursting with earthy mushrooms, vibrant spinach, and rich Parmesan cheese. The blend of fresh ingredients and luscious cream creates an irresistible dish that feels decadent but comes together with surprisingly simple steps. Trust me, once you try this creamy delight, it will quickly claim a permanent spot in your weeknight rotation.
Ingredients You’ll Need
The magic of this Creamy Spinach Mushroom Chicken Recipe lies in a handful of straightforward ingredients that each play a crucial role. From the savory mushrooms adding a meaty texture to the fresh baby spinach bringing a pop of color and freshness, every item works beautifully in balance.
- 1 pound chicken breast: Butterflied and pounded to ensure even cooking and tender bites in every piece.
- 3 tablespoons unsalted butter: Provides richness and helps develop a golden crust on the chicken and vegetables.
- 4 large garlic cloves (minced): Infuses the sauce with aromatic depth and a subtle kick.
- 1/2 yellow onion (finely minced): Adds sweetness and rounds out the savory flavors.
- 2 cups baby spinach: Offers freshness and a vibrant green contrast, while wilting smoothly into the sauce.
- 8 ounces cremini mushrooms (sliced): Give an earthy, umami-packed bite that complements the creamy sauce perfectly.
- 1/4 teaspoon crushed red pepper flakes: Introduces a gentle heat that brightens the flavor without overpowering.
- 1/2 cup dry white wine: (Sauvignon Blanc recommended) deglazes the pan and adds brightness and acidity to balance the creaminess.
- 1 1/2 cups heavy cream: The luscious base that transforms the pan sauce into a silky dream.
- 1 cup fresh grated Parmesan cheese: Adds salty, nutty richness and helps thicken the sauce.
- 1/4 teaspoon salt and black pepper to taste: Essential seasonings that enhance all the individual ingredients.
How to Make Creamy Spinach Mushroom Chicken Recipe
Step 1: Prepare and Flatten the Chicken
First, slice the chicken breasts lengthwise all the way through to create two equal thin pieces. Place them between plastic wrap or in a zip-top bag, then gently pound them to an even thickness. This step helps the chicken cook evenly and become tender, making each bite a delight.
Step 2: Season and Dry Sear the Chicken
Pat the chicken dry with a paper towel and season both sides with salt and pepper. In a large non-stick pan on medium heat, melt 2 tablespoons of butter. Sear the chicken for about 4-5 minutes per side until it turns golden brown and reaches an internal temperature of 165°F. Set the chicken aside but keep those flavorful browned bits in the pan!
Step 3: Cook the Mushrooms Bare
Using the same pan without any additional fat, add the sliced cremini mushrooms and dry sauté them. This technique allows the mushrooms to release all their water and then caramelize lightly, intensifying their natural flavor. This step takes about 5-10 minutes and is key to adding deep umami richness to the dish. Once cooked, remove the mushrooms and set aside.
Step 4: Sauté the Aromatics
Wipe out the pan and melt the remaining 1 tablespoon of butter over medium heat. Add minced onion, garlic, crushed red pepper flakes, salt, and pepper. Sauté until the onions soften and become translucent—about 5 minutes. This fragrant base will form the backbone of your creamy sauce.
Step 5: Deglaze and Simmer
Pour in the white wine to deglaze the skillet, scraping up any tasty browned bits from the bottom. Let the wine gently simmer until reduced by half—this concentrates the flavor and adds a subtle acidity that cuts through the richness.
Step 6: Create the Creamy Sauce
Lower the heat to medium-low, then stir in the heavy cream. Let the sauce come together, stirring occasionally until it thickens slightly. Taste and adjust salt and pepper as needed. Finally, mix in the grated Parmesan cheese until melted and fully incorporated. The sauce should be silky and luxurious.
Step 7: Add Spinach, Mushrooms, and Return the Chicken
Fold in the cooked mushrooms and fresh spinach leaves. Cook until the spinach wilts gently, about 1-2 minutes. Slide the seared chicken back into the pan and warm through for a couple of minutes, allowing it to soak up all that rich sauce before serving.
How to Serve Creamy Spinach Mushroom Chicken Recipe
Garnishes
To elevate this dish, sprinkle with freshly chopped parsley or basil for a burst of color and herbal brightness. A few extra shavings of Parmesan cheese on top add a visual appeal and a cheesy boost with every bite. A light drizzle of good-quality olive oil can also add a lovely glossy finish.
Side Dishes
This creamy entrée pairs beautifully with simple sides that balance its richness. Think buttery garlic mashed potatoes or fluffy white rice to soak up every bit of sauce. Roasted asparagus or a crisp green salad with a lemon vinaigrette brings freshness and a nice contrast in texture.
Creative Ways to Present
For an inviting presentation, serve the chicken nestled on a bed of your chosen starch with the spinach mushroom cream sauce spooned generously over the top. If hosting guests, individual cast iron skillets or rustic ceramic dishes bring a cozy, restaurant-style vibe to your table. Adding a wedge of crusty bread nearby invites those sauce-loving fingers to join the party.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors meld beautifully overnight, making this dish just as delicious the next day, especially for quick lunches or dinners.
Freezing
If you want to freeze the dish, wait until it cools completely, then transfer to a freezer-safe container. It will keep well for up to two months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat your creamy spinach mushroom chicken on the stovetop over low heat to prevent the cream from separating. Stir frequently and add a splash of milk or broth if the sauce feels too thick. Avoid microwaving at high power to maintain the silky texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and slightly fattier, which pairs wonderfully with creamy sauces. Just adjust the cooking time since thighs may require a bit longer to reach a safe internal temperature.
What can I substitute for white wine?
If you prefer not to use wine, chicken broth with a squeeze of fresh lemon juice makes a great substitute. It preserves the acid balance and depth without altering the flavor negatively.
Is it possible to make this dairy-free?
Yes, you can swap heavy cream for coconut cream or cashew cream and use a dairy-free Parmesan alternative or nutritional yeast for that cheesy flavor. The texture may vary slightly but will still be luxuriously creamy.
How can I make this recipe spicier?
Add a bit more crushed red pepper flakes or incorporate a splash of hot sauce in the sauce step. Fresh chili slices also bring vibrant heat without overpowering the dish.
Can I prep parts of this recipe in advance?
Definitely! You can slice mushrooms and chop spinach a day ahead. Searing chicken ahead of time is possible but best to add it to the sauce just before serving to keep it tender and juicy.
Final Thoughts
This Creamy Spinach Mushroom Chicken Recipe is truly a keeper and one I never hesitate to make when craving comfort with a touch of elegance. Its straightforward ingredients belies the depth of flavor and comforting texture it brings to the plate. Whether for a busy weeknight or a special dinner, it’s sure to brighten your day and satisfy your soul. I can’t wait for you to make it your own and enjoy every decadent, creamy bite!
Print
Creamy Spinach Mushroom Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy spinach mushroom chicken recipe features tender seared chicken breasts simmered in a rich and velvety sauce made with sautéed mushrooms, fresh spinach, white wine, and Parmesan cheese. Finished with a touch of garlic and red pepper flakes, this comforting and elegant dish is perfect for a quick weeknight dinner that feels indulgent yet wholesome.
Ingredients
Chicken
- 1 pound chicken breast (about two large chicken breasts)
- 1/4 teaspoon salt (plus more to taste)
- Black pepper (to taste)
- 3 tablespoons unsalted butter, divided
Vegetables & Aromatics
- 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
Liquids & Dairy
- 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: Butterfly each chicken breast by cutting lengthwise all the way through to make two equal pieces. Place chicken pieces in a gallon-sized zip-top bag in a single layer, seal, and pound to an even thickness using a meat tenderizer or rolling pin. Alternatively, sandwich chicken breasts between two pieces of cling wrap before pounding. Remove from bag and pat dry with paper towels. Season both sides with salt and pepper and set aside.
- Dry Sauté Mushrooms: Heat a large non-stick pan over medium heat. Add the sliced mushrooms without any oil or butter. Cook, stirring occasionally, until the mushrooms have released their moisture and the liquid evaporates, about 5 to 10 minutes. Remove mushrooms from the pan and set aside.
- Sear the Chicken: Return the pan to medium heat and melt 2 tablespoons of butter. Add the seasoned chicken breasts and cook for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside to rest.
- Sauté Aromatics: Wipe out the skillet to remove any residue, then melt the remaining 1 tablespoon of butter over medium heat. Add minced onion, garlic, crushed red pepper flakes, salt, and black pepper. Sauté for about 5 minutes, stirring often, until the onions soften and become translucent.
- Deglaze the Pan: Pour in the dry white wine to deglaze the skillet, scraping any browned bits from the bottom. Bring the liquid to a gentle simmer and cook until it reduces by half.
- Make the Cream Sauce: Lower the heat to medium-low and stir in the heavy cream, mixing until a smooth, creamy sauce forms. Adjust seasoning with additional salt and pepper as needed. Add the grated Parmesan cheese and stir until melted and fully incorporated into the sauce.
- Add Vegetables: Stir the reserved sautéed mushrooms and fresh spinach into the sauce. Simmer for 1 to 2 minutes until the spinach wilts and the sauce slightly thickens.
- Combine and Serve: Return the seared chicken breasts to the skillet and warm through in the sauce for a minute or two. Serve immediately, spooning the creamy spinach mushroom sauce over the chicken.
Notes
- For a non-alcoholic option, substitute the white wine with chicken stock plus a squeeze of fresh lemon juice to maintain acidity.
- To ensure even cooking, pounding the chicken breasts to an equal thickness is essential.
- Use freshly grated Parmesan cheese for best melting and flavor results.
- The crushed red pepper flakes add a subtle heat – adjust quantity to taste or omit if sensitive to spice.
- Serve this dish with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
