Chicken and Spinach in Creamy Mushroom Sauce

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.

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4.91 from 32 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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