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Chicken and Spinach in Creamy Mushroom Sauce

October 10, 2016 by Olga 74 Comments

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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.
Chicken and Spinach in Creamy Mushroom Sauce

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.
Chicken and Spinach in Creamy Mushroom Sauce

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.
Creamy Chicken, Spinach and Mushrooms

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 in Parmesan Mushroom Sauce
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4.92 from 34 votes

Chicken and Spinach in Creamy Parmesan Mushroom Sauce

Chicken and Spinach in Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner! Using boneless and skinless chicken thighs guarantees juicy and tender result
Course Main Course
Cuisine American
Keyword boneless chicken thighs, spinach mushroom chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 455kcal
Author Olga

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

Calories: 455kcal | Carbohydrates: 8g | Protein: 33g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 856mg | Potassium: 815mg | Sugar: 1g | Vitamin A: 28.3% | Vitamin C: 10.3% | Calcium: 22.4% | Iron: 7.1%

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Filed Under: Chicken Recipes, Gluten Free, Main Dishes, Most Popular Tagged With: mushroom, spinach

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Reader Interactions

Comments

  1. Amy

    November 17, 2019 at 11:13 pm

    I made this for my meal prep lunches for the week. I added some red pepper flakes for some heat but kept the recipe the same otherwise. Turned out soooo good!! Can’t wait for lunch tomorrow!!

    Reply
    • Olga

      November 18, 2019 at 1:55 pm

      That’s some tasty lunch there! I’m glad you made it for your meal prep!!

      Reply
  2. Matete

    November 17, 2019 at 8:21 pm

    Where I live I don’t have excess to Parmesan cheese often, can I substitute it with Mozzarella or Cheddar or any other cheese??

    Reply
    • Olga

      November 18, 2019 at 1:57 pm

      Substitute with Mozzarella – it’s the best choice.

      Reply
  3. Chelsea

    July 24, 2019 at 5:23 pm

    This recipe is incredible served over egg noodles! So yummy.

    Reply
  4. Grammy

    July 19, 2019 at 12:30 pm

    Due to a lactose issue, I can’t use the heavy cream…but the Parmesan is fine. Any suggestions?

    Reply
    • Olga

      July 19, 2019 at 2:41 pm

      You can use coconut milk, just make sure to add a bit of spice and some sort of sweetener.

      Reply
  5. Nicole

    May 17, 2019 at 6:07 pm

    One of my favorite recipes! I make this all the time! I make extra sauce and serve it over rice or pasta.

    Reply
    • Olga

      May 19, 2019 at 6:44 am

      I’m so glad you make it all the time!!!

      Reply
  6. JR

    April 6, 2019 at 11:41 am

    Tasty!! Made this as a last minute dinner and everyone loved it. Added extra spinach and next time will add more mushrooms too. Thinking it might be good using coconut milk instead of cream to give it an Indian twist.

    Reply
    • Olga

      April 12, 2019 at 9:15 am

      Nice! I love using coconut milk in a creamy sauce as well! Works well if I also add sugar and spice.

      Reply
  7. Jazzy J

    February 14, 2019 at 4:26 am

    Looking for tips, does any one feel the sauce is to rich or cheesy to use over small raviloi?

    Reply
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