Savory Garlic Mushroom Chicken with Spinach

Savory Garlic Mushroom Chicken with Spinach – Full Recipe

A quick, flavorful one-pan dish with tender chicken, garlicky mushrooms, and wilted spinach in a savory sauce. Perfect for a weeknight dinner or meal prep.

Yield

Serves 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

🛒 Ingredients

For the Chicken & Mushrooms

• 1 lb (450g) boneless, skinless chicken breasts or thighs

• 2 tbsp olive oil or butter

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp paprika

• 2 cups mushrooms, sliced (button, cremini, or baby bella)

• 3 cloves garlic, minced

For the Spinach & Sauce

• 3 cups fresh spinach

• 1/4 cup chicken broth (or water)

• 1/4 cup heavy cream or Greek yogurt (optional for creamier sauce)

• 1 tsp Dijon mustard (optional for depth)

• 1/4 tsp red pepper flakes (optional for heat)

• Salt and black pepper to taste

• Optional garnish: grated Parmesan or fresh parsley

👩‍🍳 Step-by-Step Instructions

1️⃣ Prepare the Chicken

1. Pat chicken dry and season with salt, pepper, and paprika.

2. Heat olive oil or butter in a large skillet over medium heat.

3. Cook chicken 5–7 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

4. Remove chicken from skillet and set aside.

2️⃣ Sauté the Mushrooms & Garlic

1. In the same skillet, add sliced mushrooms.

2. Sauté 5–7 minutes until mushrooms release moisture and begin to brown.

3. Add minced garlic and cook 30–60 seconds until fragrant.

3️⃣ Make the Sauce & Add Spinach

1. Add chicken broth to the skillet and stir, scraping up any browned bits from the bottom.

2. Reduce heat slightly and stir in cream or Greek yogurt (if using), Dijon mustard, and red pepper flakes.

3. Add fresh spinach and cook until wilted, 1–2 minutes.

4. Taste and adjust salt and pepper.

4️⃣ Combine Chicken & Serve

1. Return cooked chicken to the skillet, spooning sauce and mushrooms over the top.

2. Heat 1–2 minutes until everything is warm and coated in sauce.

3. Garnish with grated Parmesan or chopped parsley.

4. Serve immediately over rice, orzo, quinoa, or mashed potatoes.

🔥 Tips

• For extra flavor, deglaze the pan with 1–2 tbsp white wine before adding broth.

• Use a mix of mushrooms (cremini, shiitake, oyster) for a richer flavor.

• Leftovers: store in an airtight container in the fridge for 2–3 days. Reheat gently to avoid drying out the chicken.

• Add a squeeze of fresh lemon juice before serving for brightness.