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Creamy Garlic Mushroom & Spinach Chicken
20
min active
·
4
servings
·
30
min total
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Juicy chicken topped with a garlicky mushroom and spinach cream sauce.
Avo's Tip
Sear chicken well for flavor.
No heavy cream? 2 tbsp cream cheese loosened with ½ cup broth gives a similar richness.
Different mushrooms? Shiitake adds earthier depth; baby bellas work just as well as cremini.
No chicken breast? Boneless thighs are juicier and more forgiving over high heat.
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.
Storage & Reheating
Fridge: Store in container for up to 3 days.
Why It Works
One pan and a quick sauce make this weeknight-proof.
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Ingredients
1
4 chicken breasts
2
8 oz mushrooms
3
2 cups spinach
4
3 cloves garlic
5
3/4 cup cream
6
Olive oil
Instructions
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.
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.
ingrediENTS
—
1
4 chicken breasts
—
2
8 oz mushrooms
—
3
2 cups spinach
—
4
3 cloves garlic
—
5
3/4 cup cream
—
6
Olive oil
instructions
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.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Creamy Garlic Mushroom & Spinach Chicken
20
min active
·
30
min total
·
4
servings
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