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
Scale
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.
