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:
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.
I make this chicken spinach mushroom 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 Sauce is an amazing transformation of the otherwise boring chicken dish.
What kind of mushrooms to use: Creminin mushrooms in this chicken mushroom spinach combination taste amazing! 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.
How to make this chicken spinach mushroom dish
First, you will need to brown chicken. I used olive oil here, but any vegetable oil or butter will be great was well.
The chicken is cooked 4-5 minutes on each side for a total of 8-10 minutes. Once chicken is done, remove it from skillet and cook mushrooms next.
After the mushrooms are done cooking, remove them from the skillet and start making the sauce. First, butter is added to the pan. Once it’s melted add garlic and cook it only for a couple of minutes until slightly browned and fragrant.
Next add flour and stir it well into the butter and garlic mixture.After flour is incorporated, add chicken broth, heavy cream and Parmesan cheese. Allow them to blend on low heat for a couple more minutes.
Season with salt, pepper and garlic powder. Taste the sauce and see if you like the level of seasoning there. Next add spinach and allow it to wilt.
Add chicken and mushrooms back into the pan and reheat for about 2 minutes. And this chicken spinach mushroom dish it done! That’s it! It’s that simple! Yet, how amazing does it look?
SKILLET USED IN MAKING THIS RECIPE
If you are looking for a well-built high quality stainless steel skillet used in this recipe, a great option is this 12 inch Cuisinart Stainless Steel Skillet . It’s moderately priced, dishwasher safe, oven safe and has a helper handle! It has over 3700 positive reviews on Amazon!
Cooking Tip: Make sure to heat the stainless steel pan before adding the oil – then add the food. Steel expands when hot and contracts when it comes into contact with a cooler temperature, which is why foods stick to the surface if the surface is cold. By adding oil to the pan when it’s hot, the steel becomes static, resulting in a temporarily nonstick surface!
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!
- 4 chicken breasts halved crosswise
- 2 Tbsp olive oil
- 10 oz (1 package) mushrooms sliced
- Salt and pepper to taste
- 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
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 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 4 minutes on each side until browned for a total of 8 minutes. 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.
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, heavy cream and Parmesan cheese and allow them to blend for 2-3 minutes. Add salt, garlic powder and pepper. Taste the sauce and adjust the seasoning, if necessary.
Putting it all together: 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 allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!
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