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One Pan Creamy Chicken with Spinach and Mushrooms

Creamy chicken with spinach and mushrooms is seared in a 12-inch skillet, then simmered in a rich mushroom cream sauce. The spinach wilts into the sauce, while the chicken stays tender and finishes at 165°F.
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Prep Time 10 minutes
Cook Time 23 minutes
resting 5 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast cutlets boneless, skinless; about 1/2 inch thick
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 shallot small; finely chopped
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1 cup chicken broth low-sodium
  • 0.75 cup heavy cream
  • 5 oz spinach baby

Equipment

  • 1 12-inch skillet

Method
 

  1. Pat the chicken dry.
  2. Season both sides of the chicken with the salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat.
  4. Add the chicken in a single layer and sear for 3–4 minutes per side, until browned.
  5. Transfer the chicken to a plate.
  6. Reduce the heat to medium and melt the butter in the skillet.
  7. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until browned and their liquid has evaporated.
  8. Stir in the shallot and cook for 2 minutes.
  9. Add the garlic and cook for 30 seconds.
  10. Sprinkle the flour over the mushrooms and stir for 1 minute.
  11. Gradually stir in the chicken broth, scraping up any browned bits from the pan.
  12. Stir in the heavy cream and simmer for 2–3 minutes, until the sauce thickens slightly.
  13. Stir in the spinach until wilted.
  14. Return the chicken and any accumulated juices to the skillet and simmer gently for 3–5 minutes, until the thickest part of each cutlet reaches 165°F.
  15. Remove the skillet from the heat and let the chicken rest in the sauce for 5 minutes before serving.

Notes

For the smoothest sauce, gradually stir in the chicken broth while scraping up the browned bits. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use a gluten-free all-purpose flour blend.