Chicken and Spinach with Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner (you can also use leftovers for lunch).
And while you are cooking it – your entire house will smell like a top notch Italian restaurant – all thanks to garlic and Parmesan. And don’t you just love the smell of garlic being cooked?
Make sure to use one of your sharpest knives to cut the chicken into thin slices. Cutting the chicken used to be such a chore for me until I discovered that I was using the wrong knife!
When cooking mushrooms you don’t have to add any extra oil to the pan. When heated, they release moisture fairly quickly and will brown in their own juice. And I just love the transformation of the plain white mushroom into a much darker and yummier version.
I am also pretty happy that the sauce turned out to be not too cheesy, so you don’t have to feel guilty about eating it. It’s rather light – has a little bit of cream, a little bit of milk, very little butter and only half a cup of Parmesan cheese. Yet it still tastes rich. You can eat it as a main dish or with a side of pasta or rice.
- 4 boneless skinless chicken thighs, thinly sliced
- 2 Tbsp olive oil
- 1 (10 oz) package of mushrooms
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 Tbsp butter
- 1 Tbsp rice flour
- 1/2 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 Tsp salt
- 1 cup spinach
- In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
- To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
- Add spinach to the mixture and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference. Add the chicken and mushrooms back into the pan and mix in well.
- Serve warm and garnish it with parsley, if desired.