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Creamy Chicken and Spinach
Creamy Chicken and Spinach in 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
Servings: 4 servings
servings
Ingredients
Chicken and Mushrooms:
- 2 tablespoon olive oil
- 4 boneless skinless chicken thighs, (thinly sliced)
- 10 oz mushrooms, (1 package)
- Salt and pepper to taste
Creamy Parmesan Sauce:
- 4 tablespoon butter
- 4 cloves garlic, minced
- 1 tablespoon flour
- ½ cup chicken broth
- 1 cup half and half
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- 1 cup spinach
Instructions
Cook chicken
- 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 cooked chicken onto a plate.
Cook mushrooms
- Add the sliced mushrooms and season them with 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.
Make 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.
Cook 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.
Combine everything
- 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 Facts
Creamy Chicken and Spinach
Amount per Serving
Calories
455
% Daily Value*
Fat
32
g
49
%
Saturated Fat
15
g
94
%
Cholesterol
136
mg
45
%
Sodium
856
mg
37
%
Potassium
815
mg
23
%
Carbohydrates
8
g
3
%
Sugar
1
g
1
%
Protein
33
g
66
%
Vitamin A
1415
IU
28
%
Vitamin C
8.5
mg
10
%
Calcium
224
mg
22
%
Iron
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
Notes
- I used 12 inch stainless steel skillet to make this recipe. Any skillet is fine, though. Cast iron skillet is an excellent choice.
- I recommend using compact boneless/skinless chicken thighs for this recipe since we’re cooking chunks of chicken. If you have small chicken breasts, they will work just fine and so will chicken tenders.
- Use low-sodium chicken broth if you have concerns with salt content.
