YumVerseEats
30-Minute Meals
Creamy Garlic Mushroom Chicken
Golden seared chicken in a rich garlic-parmesan cream sauce with mushrooms and spinach. Ready in 30 minutes.
RECIPE AT A GLANCE
20
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
One pan and a quick sauce make this weeknight-proof.
Ingredients
Protein
• 4 chicken breasts
Vegetables
• 8 oz mushrooms
• 2 cups spinach
Seasoning
• 3 cloves garlic
• 2 tbsp olive oil
• 2 tbsp butter
Sauce
• ¾ cup cream
• 1 cup chicken broth
• ½ cup parmesan cheese, grated
How to Make It
1
Sear: Heat the olive oil in a large skillet (cast iron preferred) over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (165°F internal temp). Remove chicken to a plate and set aside.
2
Sauté Mushrooms: In the same pan, melt the butter. Add the sliced mushrooms and cook for about 5 minutes until browned.
3
Aromatics: Add the minced garlic and sauté for 1 minute until fragrant.
4
Deglaze: Pour in the chicken broth (or wine) to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon.
5
Make the Sauce: Reduce heat to medium-low. Pour in the heavy cream and let it simmer for 2–3 minutes until slightly thickened. Stir in the parmesan cheese until smooth.
6
Wilt Spinach: Add the fresh spinach to the sauce and stir until just wilted (about 1 minute).
7
Combine & Serve: Return the chicken breasts (and any resting juices) to the pan. Spoon sauce over the chicken to warm it through. Garnish with parsley and serve immediately.
How to Make It
1
Sear: Heat the olive oil in a large skillet (cast iron preferred) over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through (165°F internal temp). Remove chicken to a plate and set aside.
2
Sauté Mushrooms: In the same pan, melt the butter. Add the sliced mushrooms and cook for about 5 minutes until browned.
3
Aromatics: Add the minced garlic and sauté for 1 minute until fragrant.
4
Deglaze: Pour in the chicken broth (or wine) to deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon.
5
Make the Sauce: Reduce heat to medium-low. Pour in the heavy cream and let it simmer for 2–3 minutes until slightly thickened. Stir in the parmesan cheese until smooth.
6
Wilt Spinach: Add the fresh spinach to the sauce and stir until just wilted (about 1 minute).
7
Combine & Serve: Return the chicken breasts (and any resting juices) to the pan. Spoon sauce over the chicken to warm it through. Garnish with parsley and serve immediately.
Ingredients
Protein
• 4 chicken breasts
Vegetables
• 8 oz mushrooms
• 2 cups spinach
Seasoning
• 3 cloves garlic
• 2 tbsp olive oil
• 2 tbsp butter
Sauce
• ¾ cup cream
• 1 cup chicken broth
• ½ cup parmesan cheese, grated
Storage & Reheat
Store:
Store in container for up to 3 days.
Reheat:
Reheat in microwave.
Swaps
No Parmesan? Use the same amount of Pecorino Romano.
Avo's Tip
Sear chicken well for flavor.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use thighs?
Yes, they stay very juicy.
How do I thicken sauce?
Simmer uncovered.
Can I add cheese?
Add parmesan off heat.
Quick Fixes
Sauce breaking: Lower heat before adding cream and don't let it boil after — a gentle simmer is all it needs.
Chicken dry: Sear on high for a golden crust, then finish on low with the lid on to retain moisture.
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