Easy Chicken Breasts with Spinach and Mushrooms are in creamy Parmesan sauce. And you can make this easy one pan dish in 30 minutes! Perfect for busy weeknights!
What kind of chicken breasts will you need
To make easy chicken breasts you will need buy a family pack of 4 thick chicken breasts. Then you would halve each one crosswise. As a result, you will get 8 regular portions. I did the same thing in Pan Fried Chicken and Parmesan Crusted Chicken.
How to halve the chicken breast
With the edge of a knife parallel to the cutting board, carefully slice the breast in half width-wise. As a result, 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 Easy Chicken Breasts with Spinach and Mushrooms quite often. And the chicken always comes out perfectly. It’s never dry or overcooked. Do you want to have tender and moist chicken breasts every time? And in an amazingly delicious and cheesy sauce? Then this is THE recipe!
You will witness an amazing transformation of the otherwise boring chicken and spinach dish!
What kind of mushrooms to use
Cremini mushrooms in this chicken mushroom spinach combination taste amazing! They 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. While the larger, portobello mushrooms are the oldest. The cremini fall in between.
Tips for success in making easy chicken breasts
- You will need to use either vegetable oil or butter. I used olive oil here, but any other vegetable oil or butter will be great was well.
- 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.
That’s 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!
How to make the sauce
After you cook the mushrooms, remove them from the skillet and start making the sauce.
- First, add butter to the hot pan.
- Once you melt the butter, add garlic.
- 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 you stir flour, 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.
- Finally, add chicken and mushrooms back into the pan.
- Reheat for about 2 minutes.
And this is how Easy Chicken Breasts with Spinach and Mushrooms it done! That’s it! It’s that simple! Yet, how amazing does it look?
Leave me a comment if you have additional questions. I’m happy to answer them!
Be sure to follow along on PINTEREST or FACEBOOK to get more recipe ideas!
Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce
Ingredients
- 2 tablespoon olive oil, (divided)
- 4 tablespoon butter, (divided)
- 4 chicken breasts, halved crosswise
- Salt and pepper to taste
- 10 oz Cremini mushrooms, (1 package) sliced
Creamy Parmesan Sauce:
- 4 cloves garlic, minced
- 1 tablespoon wheat flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup spinach
Instructions
- Chicken: Season chicken breasts with salt and pepper on a large plate and set aside. Next in a large skillet, add 1 tablespoon of olive oil and 1 tablespoon butter. Allow for butter to melt 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 .
- Now add the sliced mushrooms and remaining tablespoon of olive oil and 1 tablespoon butter to the pan. Cook for 5 minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan.
- Sauce: To make the sauce, add remaining 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 and cook until it’s no longer raw. Slowly add chicken broth, heavy cream. Once simmering add Parmesan cheese and allow it to blend for 2-3 minutes. Add salt, garlic powder and pepper. Taste the sauce and adjust the seasoning, if necessary.
- Add spinach to the sauce and allow it to wilt.
- Next cooked mushrooms back into the pan and mix them into the sauce.
- Now add cooked chicken and allow it to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately! Spoon sauce all over chicken.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Martina Siegel says
Loved it! Made it over pasta.
Helena says
Love this chicken made it several times now
Teri siddall says
Could I make this ahead of time for a party? Would it b ok to make it earlier and just heat it in the oven?
Olya at Whatsinthepan says
My suggestion is yes, you can do it ahead, however in my opinion, reheated chicken looks better if it is cut up in 1 inch slices. It will also taste juicier the next day if it’s cut up and has a chance to get reheated in the sauce. And add additional fresh spinach to the pan when reheating it as well.
Chris says
Do you REALLY need chicken broth? Like, does it make or break the meal?
Olya says
You can use plain water to substitute for chicken broth, adding a little butter or oil with the water will mimic the fat in chicken broth.
Pete says
Loved it I added chia seeds, broccoli and chillies as me nieghbour gave me some of his home grown chilli.
Pam deramus says
Can this be frozen?? It sounds delicious. Thank you.
Olya says
I hope you will enjoy it Pam! Yes, just make sure to break it down to single servings to speed up freezing time and make it easier to defrost. The faster it freezes, the better quality upon thawing and single servings freeze faster and reheat quicker than large portions. You can put them in small freezer bags in flat, even layers. Squeeze as much air out of each bag and seal. Make sure to freeze it no later than 1-2 hours after cooking.
Jwin says
Can this meal be frozen ?
Olya says
I would freeze this broken down into single servings. Single servings freeze faster and reheat quicker than large portions. You can put them in small freezer bags in flat, even layers. Squeeze as much air out of each bag and seal.
Mary says
Made this yesterday and loved it. Added more parm and served it with brown rice. . Disappeared quickly. . Will definitely be making it again.
Olya says
Thank you Mary. It sounds delicious with brown rice.
Lesley says
What type of mushrooms should I use? Button?
Olya says
I used cremini mushrooms – it’s basically an older and more mature version (and also definitely more brownish) of a white mushroom.
Liliane Anderson says
I am French ! but yes ! I love your recipe ! Easy, quick, and very tasty ! A family keeper ! Ready in no time !
PS : I used chicken thighs because that ‘s what I had , and just left them in the pan little longer .Delicious !
Olya says
Chicken thighs sound delicious with this sauce. I’m glad you liked it Liliane! My coworker’s name is Liliane as well and she’s also French.
Cheryl Baker says
I’m glad to hear that thighs worked so well. I’m going to use them, too.
Olya at Whatsinthepan says
Love chicken thighs as well. Such juicy meat – it goes well with creamy sauces.