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). Using boneless and skinless chicken thighs guarantees juicy and tender result.
And while you are cooking this tasty creamy chicken and spinach dish – your entire house will smell like a top notch Italian restaurant just like my parmesan chicken pasta – 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 spinach salad until I discovered how wonderful it tastes in combination with other ingredients, especially chicken and mushrooms.
Chicken, mushrooms and spinach is the perfect trio here! I initially set out to make chicken spinach pasta, but instead I added adding mushrooms and omitted pasta and this definitely added more texture and flavor here.
It’s also important that all ingredients in this chicken and spinach dish are cut up in small pieces before cooking starts and that includes chicken.
What kind of chicken to use
I used boneless and skinless chicken thighs because they are juicy, full of flavor and don’t dry out like chicken breast. I recommend you do the same.
How to cut boneless chicken thighs
Make sure to use one of your sharpest knives to cut the chicken thighs into thin slices. Cutting the chicken used to be such a chore for me until I discovered that I was using the wrong knife!
How to brown mushrooms
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.
Gluten Free Substitutions for Creamy Chicken and Spinach:
To make it wheat free, use cornstarch or rice flour instead of regular flour.
Cornstarch as a substitute: Cornstarch has twice the thickening power of flour, therefore you will need to use 1/2 tablespoon cornstarch.
Rice flour as a substitute: If using rice flour, substitute 1:1, namely use exactly 1 tablespoon of rice flour.
What does creamy parmesan mushroom sauce taste like?
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.
I love chicken mushroom spinach combination – it’s simple, tasty and never fails no matter what!
Our new favorite creamy chicken recipe is Cajun Chicken Pasta dish! It’s ready in less than 30 minutes and is so unbelievably good that I cannot recommend it enough.
Chicken and Spinach in Creamy Parmesan Mushroom Sauce
Ingredients
Chicken and Mushrooms:
- 2 Tbsp olive oil
- 4 boneless skinless chicken thighs (thinly sliced)
- 10 oz mushrooms (1 package)
- Salt and pepper to taste
Creamy Parmesan Sauce:
- 4 Tbsp butter
- 4 cloves garlic minced
- 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
Instructions
- 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. Season chicken with salt and pepper right inside the pan. 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. 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 salt slowly and taste the sauce to make sure the salt level is to your liking.
- Spinach: Add spinach to the sauce 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.
- Eat as is, or serve along pasta or rice.
Nutrition
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I made it with boneless center cut pork chops and added onions. It turned out delicious. Thank you for the easy recipe.
Wow, with pork chops!
Absolutely fantastic! Instead of half-and-half I used heavy cream, but the result was still delicious. Plus, I added a little extra mushrooms and spinach. I am saving this and will definitely make it again. Thank you!
Half and half works just as well as cream:)
It was Great!!! I used chicken breast tenderloins from the Big Box Store, and a little less butter and it was still delicious. So sorry forgot to take a picture.
The picture is mandatory!
This was a huge hit at our house! Added extra mushrooms (because we had them) and served it with rice and sourdough bread. The rice made it want salt, but it was perfect with the sourdough. We will make this again
Rice is amazing with the creamy sauce – you probably made it into mushroom risotto!
Would this recipe work with brown rice for a healthier option?
Definitely!
This was super easy and very good! Thank you for sharing
I didn’t have half and half (I’m in the UK), so I Googled and subbed 2/3 semi-skimmed milk and 1/3 double cream. The only other alteration I made was to use chicken breasts as that was what was in my fridge. I didn’t cook them for too long and they turned out absolutely fine. I must say this recipe went down a treat and all plates were cleared. I would agree that you need to check seasonings carefully because of the Parmesan and I found I didn’t need to add anything else at the end – other than copious amounts of black pepper when it was on the plate, but that’s just me lol.
I love copious amounts of black pepper on everything
OH MY GOSH,,,, THIS WAS SO GOOD,,, thank you. I added extra spinach, I should have added more mushrooms LOL AND THEN ME AND MY DAUGHTER THOUGHT, let’s make angel hair pasta, to go with it. But it was to late cause my husband and son were ready to eat. Maybe next time.it did not take long at all. Thank you.
Haha -yes, should’ve added more mushrooms – that’s what I always think (and then do).
This was soooo good. I substituted heavy cream because I didn’t have half and half. We really enjoyed this dish! Definitely going in the rotation,
Heavy cream will definitely do a trick!
Can this dish be frozen?
I wouldn’t freeze it because the cream will disintegrate when thawed and the texture will be off.