This Mushroom and Spinach Chicken dish is easy, tasty, relatively quick and all done in one pan. A great comfort food for chilly days and would go great alongside some basic roasted vegetables or even mashed potatoes.
This is a great mid week dish for the whole family. We had it yesterday for lunch and it was absolutely delicious served with baby roasted potatoes and steamed broccoli. The dish was so flavoursome that the side dishes didn’t need to be too fancy.
I do love stove top cooking. In fact I would probably go so far as to say it is my favourite type of cooking. I know it lends itself to having to stand there and tend to what you are doing until it is done, but I love cooking so I am all in! As you will see in the recipe below, this is a pretty straightforward easy recipe. If you carry on below the following picture you will see a few cooking tips to ensure you get the best out of this delicious dish.
Notes About The Creamed Spinach & Mushroom Chicken
- First of all, make sure you are using some kind of non stick surface. This is ensure the chicken doesn’t stick and burn and leave burn marks in the pan.
- Use fresh mushrooms and spinach to get the best out of the freshness of the dish. You won’t get the same results if you use canned mushrooms and frozen spinach. I am always talking about substitution, but sometimes you just got to go for the real deal.
- When you add the chicken stock to the pan, it is important to bring it to a simmer before adding the cream. If you add the cream too early, you will risk it curdling. Curdled cream isn’t the best!
- When the dish is all done and dusted, if you think the sauce is too liquidly, you can fix it. In a glass, just mix a teaspoon of cornflour together with a tablespoon of water. With your chicken dish set over a medium heat and simmering, gradually add the cornflour mixture, whisking as your pour, until you reach the thickness you like.
Happy cooking!
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Creamed Spinach & Mushroom Chicken
Ingredients
- 4 Chicken breast
- 2 Cups mushrooms sliced
- 2 Cups spinach
- 4 Garlic cloves crushed
- 1/2 Cup Chicken stock
- 3/4 Cup heavy cream
- 1/2 Cup parmesan cheese fresh grated
- Small bunch fresh chopped parsley
- 3 Tablespoons olive oil divided
- Fresh ground black pepper
- Sea salt
Instructions
- Place the chicken breast between two sheets of parchment paper and with a kitchen hammer, flatten them to about 1 1/2 inches thick.
- Heat two tablespoons of the olive oil in a large skillet over medium to high heat. Place the chicken breast in the pan and cook each side until browned, about 2 minutes per side. Remove chicken from pan and set aside.
- In the same skillet set over medium to high heat, add the remaining tablespoon of olive oil, garlic and mushrooms. Stir well. Cook mushrooms until browned, about 6-8 minutes. Add the chicken stock and bring to a simmer, then add the cream and stir well. Bring to a boil and reduce heat. Add the chicken, cover the skillet and leave to cook for a further 20 minutes or so.
- Remove lid from skillet and give a good stir. Add spinach and parmesan and stir really well. Season with sea salt and black pepper. Top with fresh parsley and serve.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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I can’t wait to make this! To lessen the fat content, can 2% or whole milk be used instead of heavy cream?
Hi Gabriella, yes you can use 2% or whole milk. The sauce will still be good just a little less rich and thick. Hope this helps.