Creamy mushroom chicken with spinach is a comforting and satisfying dish that features tender pan-seared chicken breasts smothered in a velvety mushroom cream sauce, accented with fresh spinach. It’s hearty, flavorful, and perfect for weeknight dinners or special meals.

Why You’ll Love This Recipe

This one-pan recipe is both elegant and easy to prepare. The savory mushrooms and garlic-infused cream sauce bring depth and richness, while the spinach adds color and freshness. It’s a protein-packed meal that pairs well with rice, pasta, or crusty bread, and it’s suitable for both everyday and entertaining occasions.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless, skinless chicken breasts
Fresh mushrooms (such as cremini or button)
Fresh spinach leaves
Garlic cloves, minced
Onion (optional)
Heavy cream
Chicken broth
Olive oil or butter
Salt
Black pepper
Parmesan cheese (optional for garnish)

directions

Season the chicken breasts with salt and pepper.
Heat oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add more oil if needed and sauté the mushrooms for 4–5 minutes until browned. Add garlic and onion (if using) and cook for another 1–2 minutes.
Pour in the chicken broth and let it simmer for 2–3 minutes, scraping any browned bits from the bottom of the pan.
Stir in the heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until the sauce thickens slightly.
Add spinach and cook until wilted.
Return the chicken to the pan and spoon sauce over the top. Simmer for another 2–3 minutes to reheat the chicken.
Serve hot, optionally garnished with grated parmesan.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Use chicken thighs for a juicier, more flavorful cut.
Add white wine to the sauce for a more complex taste.
Substitute kale or Swiss chard for spinach.
Use dairy-free cream alternatives for a lactose-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if needed to restore the sauce. Avoid microwaving for best texture.

FAQs

Can I use canned mushrooms instead of fresh?

Fresh mushrooms are recommended for better flavor and texture, but canned can be used if drained well.

What type of cream should I use?

Heavy cream or cooking cream works best for a thick and silky sauce.

Can I add pasta to this dish?

Yes, serve over pasta or stir cooked pasta directly into the sauce for a complete meal.

How do I thicken the sauce if it’s too runny?

Let it simmer longer, or add a small amount of cornstarch slurry.

Is this recipe gluten-free?

Yes, as long as all your ingredients (especially broth) are gluten-free.

Can I freeze this dish?

It’s best enjoyed fresh, but can be frozen. The sauce may separate slightly when reheated.

How do I keep the chicken moist?

Avoid overcooking and let it rest before slicing or returning to the sauce.

Can I make this vegetarian?

Yes, omit the chicken and use vegetable broth. Add extra mushrooms or tofu for protein.

What mushrooms work best in this recipe?

Cremini, button, or baby bella mushrooms are all excellent options.

Can I make this dish spicy?

Add crushed red pepper flakes or a dash of cayenne to the sauce for heat.

Conclusion

Creamy mushroom chicken with spinach is a flavorful, easy-to-make dish that offers the perfect balance of protein, vegetables, and indulgent sauce. Whether served over pasta, rice, or with crusty bread, it’s a meal that’s both comforting and refined.