Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

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:
Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce
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.
Chicken with Spinach and Mushrooms in Creamy Parmesan SauceI 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!
Chicken with Spinach and Mushrooms in Creamy Parmesan SauceThe 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.
Chicken with Spinach and Mushrooms in Creamy Parmesan SauceThe chicken is cooked in olive oil , 5 minutes on each side. Once chicken is done, remove it from skillet and cook mushrooms until browned.
Chicken with Spinach and Mushrooms in Creamy Parmesan SauceThe 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?
Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients

    Chicken and Mushrooms:
  • 4 chicken breasts, halved crosswise
  • 2 Tbsp olive oil
  • 1 (10 oz) package of mushrooms
  • Salt and pepper to taste
  • Creamy Parmesan Sauce:
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
http://whatsinthepan.com/2016/12/chicken-with-spinach-and-mushrooms-in-creamy-parmesan-sauce/

You might also like
Chicken penne, bacon, spinach, whatsinthepanpesto shrimp, mushrooms, garlic sauce, whatsinthepan

Follow me on PINTEREST and FACEBOOK to get more recipe ideas!

Save

Save

26 thoughts on “Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce”

  1. If you buy boneless skinless with rib meat attached and thaw part way, you can cut the breast in half very easily if they are left partly frozen..this is also good with tomatoes added to it and instead of spinach, put broccoli frozen on top towards the end of cooking time..

  2. OMG…Super easy recipe and came out absolutely delicious. I served it over brown rice. The only change I would make would be to add an additional tablespoon of flour to the sauce.

  3. I made this tonight and it was fantastic. Did everything as said except put Penzeys roasted garlic instead of regular garlic. Thank you for posting!

  4. The ingredients call for heavy cream, but the directions mention half and half, which is it?
    I think that to thicken the sauce you could use a measured amount of cream cheese.
    Sounds delicious, will be making it for our Church Ladies Conference

      1. Laura, regular milk would work. You would have to add 1 to 2 tablespoons of flour (wheat or rice flours work well) to thicken up the sauce a bit.

  5. I am French ! but yes ! I love your recipe ! Easy, quick, and very tasty ! A family keeper ! Ready in no time !
    PS : I used chicken thighs because that ‘s what I had , and just left them in the pan little longer .Delicious !

    1. Chicken thighs sound delicious with this sauce. I’m glad you liked it Liliane! My coworker’s name is Liliane as well and she’s also French.

    1. I used cremini mushrooms – it’s basically an older and more mature version (and also definitely more brownish) of a white mushroom.

  6. Made this yesterday and loved it. Added more parm and served it with brown rice. . Disappeared quickly. . Will definitely be making it again.

    1. I would freeze this broken down into single servings. Single servings freeze faster and reheat quicker than large portions. You can put them in small freezer bags in flat, even layers. Squeeze as much air out of each bag and seal.

    1. I hope you will enjoy it Pam! Yes, just make sure to break it down to single servings to speed up freezing time and make it easier to defrost. The faster it freezes, the better quality upon thawing and single servings freeze faster and reheat quicker than large portions. You can put them in small freezer bags in flat, even layers. Squeeze as much air out of each bag and seal. Make sure to freeze it no later than 1-2 hours after cooking.

    1. You can use plain water to substitute for chicken broth, adding a little butter or oil with the water will mimic the fat in chicken broth.

Leave a Reply

Your email address will not be published. Required fields are marked *