Chicken and Spinach in Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner (you can also use leftovers for lunch). I love chicken mushroom spinach combination – it’s simple, tasty and never fails no matter what!
Amazing garlic and Parmesan flavor
And while you are cooking this tasty dish – 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? I used to eat spinach only in salads until I discovered how wonderful it tastes in combination with other ingredients, namely chicken and mushrooms.
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 pretty happy that the sauce for this chicken mushroom and spinach dish 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 this amazing chicken and spinach dish as a main entry or with a side of pasta or rice.
Follow me on PINTEREST to get more recipe ideas!
Chicken and Spinach with Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner!
- 4 boneless skinless chicken thighs or breasts thinly sliced
- 2 Tbsp olive oil
- 10 oz (1 package) mushrooms
- Salt and pepper to taste
- 4 cloves garlic minced
- 4 Tbsp butter
- 1 Tbsp flour
- 1/2 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 Tsp salt
- 1 cup spinach
Chicken and mushrooms: 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.
Sauce: 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. Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
Spinach: 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.
Putting it all together: Add the chicken and mushrooms back into the pan and mix in well.Serve warm and garnish it with parsley, if desired.