Savory Garlic Mushroom Chicken with Spinach
Ingredients (Serves 2–4)
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4 boneless, skinless chicken breasts
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Salt and black pepper, to taste
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2 tbsp olive oil or butter
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3–4 cloves garlic, minced
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8 oz (225 g) mushrooms, sliced (white or cremini)
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1/2 cup chicken broth
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1/4 cup heavy cream or half-and-half
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2 cups fresh spinach leaves
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1 tsp dried thyme or Italian seasoning (optional)
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1/4 cup grated Parmesan cheese (optional)
Instructions
1. Prepare the Chicken
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Season chicken breasts with salt and pepper on both sides.
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Heat olive oil or butter in a large skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden brown. Remove chicken from skillet and set aside (it will finish cooking later).
2. Cook the Mushrooms
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In the same skillet, add a little more oil if needed.
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Sauté garlic for 30 seconds until fragrant.
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Add mushrooms and cook 5–7 minutes until browned and tender.
3. Make the Sauce
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Pour in chicken broth and heavy cream. Stir to combine.
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Season with thyme or Italian seasoning.
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Simmer for 2–3 minutes until slightly thickened.
4. Finish the Dish
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Return chicken to the skillet, spooning sauce and mushrooms over the top.
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Add fresh spinach and cover for 2–3 minutes until spinach wilts and chicken is fully cooked (internal temperature 165°F / 74°C).
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Sprinkle with Parmesan cheese if desired.
5. Serve
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Serve hot with rice, pasta, mashed potatoes, or crusty bread to soak up the savory sauce.
Tips
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Extra flavor: Deglaze the pan with a splash of white wine before adding broth.
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Creamy variation: Add 2 tbsp cream cheese for an even richer sauce.
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Make it faster: Slice chicken into thin cutlets so it cooks in less time.
I can also provide a slow cooker version where the chicken comes out super tender and infused with garlic-mushroom flavor. Do you want that version too?
