Chicken with Spinach and Mushrooms in creamy Parmesan sauce is easy and quite tasty! It’s a wonderful dish to make for the company coming over – you get 8 servings from 4 halved chicken breasts.
To make this dish you will need buy a family pack of 4 chicken breasts and halve each one crosswise resulting in 8 regular portions or 4 large portions (with 2 chicken breasts on a plate). The picture below shows that even halved, the portion size is pretty good:
To halve the chicken breast: with the edge of a knife parallel to the cutting board, carefully slice the breast in half width-wise. The resulting top and the bottom cuts should have approximately the same thickness. Not only will it make chicken cook more evenly, but also faster.
I make this recipe quite often and the chicken always comes out perfectly – never dry or overcooked. If you want to have tender and moist chicken breasts every time in an amazingly delicious and cheesy sauce – this is THE recipe!
The mushrooms here taste amazing! I used cremini mushrooms. Cremini mushrooms are simply the brown version of the common white cultivated mushroom. You can also think of them as older than the white mushroom. The smaller, white button mushroom is the youngest variety, and the larger, portobello mushrooms are the oldest. The cremini fall in between.
The chicken is cooked in olive oil , 5 minutes on each side. Once chicken is done, remove it from skillet and cook mushrooms until browned.
The next step is to make the sauce by cooking garlic in butter and then adding together chicken broth, heavy cream, flour (for thickness) and Parmesan cheese. Spinach is added last. That’s it! It’s that simple! Yet, how amazing does it look?
- 4 chicken breasts, halved crosswise
- 2 Tbsp olive oil
- 1 (10 oz) package of mushrooms
- Salt and pepper to taste
- 4 cloves garlic, minced
- 4 Tbsp butter
- 1 Tbsp rice or wheat flour
- 1 cup chicken broth
- 1 cup heavy cream
- 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 4 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.
- 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, heavy cream and Parmesan cheese and allow them to blend for 2-3 minutes.
- 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.
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