Creamy, speedy, and forgiving — this skillet combines sliced chicken, earthy mushrooms, and bright spinach in a rich Parmesan cream sauce. It’s the kind of weeknight recipe that feels indulgent without hours of work: pan-sear the chicken, soften mushrooms, wilt spinach, stir in cream and cheese, and serve over rice, mashed potatoes, or pasta for a comforting one-pan meal. If you like spinach-forward creamy dishes, you might also enjoy the flavor profile in this creamy gnocchi with spinach and feta for another quick, cozy dinner idea.
Why you’ll love this dish
This skillet is fast, flexible, and family-friendly. It hits savory (mushrooms), creamy (heavy cream + Parmesan), and fresh (spinach) notes in every bite. It’s easy to scale up for guests or simplify for lunch prep.
“A weeknight winner: rich sauce, tender chicken, and minimal fuss — everyone asked for seconds.” — home cook review
Perfect occasions:
- Weeknight dinners when you want comfort without takeout.
- A simple yet elegant meal for friends.
- Meal-prep lunches when paired with rice or pasta.
Preparing Creamy Chicken Mushroom Spinach Skillet
Quick overview so you know what to expect. Heat oil, brown sliced chicken, then sauté garlic and mushrooms. Add spinach just until wilted. Pour in cream and stir in grated Parmesan until the sauce thickens. Season and serve over your favorite starch. Total active time is roughly 20–30 minutes.
What you’ll need
- 1 lb chicken breast, sliced thin (about 3/4-inch strips)
- 8 oz mushrooms, sliced (cremini or white button)
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated if possible)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice, mashed potatoes, or pasta for serving
Substitution notes:
- Use half-and-half for a lighter sauce, but simmer longer to thicken and expect a thinner texture.
- Baby spinach is best for quick wilting; frozen chopped spinach works but squeeze out excess liquid first.
- Grated Pecorino Romano can replace Parmesan for a saltier bite.
Step-by-step instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the sliced chicken in a single layer. Don’t crowd the pan; brown in batches if needed. Cook until golden and no longer pink, about 5–7 minutes. Internal temperature should reach 165°F (74°C). Remove chicken to a plate and tent with foil.
- Add the mushrooms to the hot skillet. Sauté until they release moisture and turn golden, about 4–5 minutes. Stir occasionally.
- Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Return the chicken to the skillet. Add the spinach and cook just until it wilts, about 1–2 minutes.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan. Simmer until the sauce thickens slightly, about 2–4 minutes. If the sauce is too thick, loosen with a splash of pasta water or a tablespoon of milk.
- Season with salt and pepper to taste. Serve immediately over rice, mashed potatoes, or pasta.
Best ways to enjoy it
Serve this skillet family-style straight from the pan over a bed of buttered egg noodles, creamy mashed potatoes, or a scoop of jasmine rice to soak up the sauce. For a lighter plate, mound it on spiralized zucchini or cauliflower rice. If you love creamy pasta pairings, try this alongside our take on creamy pesto chicken pasta for variety at a dinner party.
Garnish ideas:
- Freshly chopped parsley or chives for color and brightness.
- A squeeze of lemon to cut the richness if desired.
- Extra grated Parmesan at the table.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freezing: Cream-based sauces can separate when frozen. If you must freeze, omit the cream and freeze the cooked chicken-mushroom-spinach mixture for up to 2 months; add fresh cream when reheating.
- Reheating: Reheat gently over low heat. Add a splash of cream, milk, or broth and whisk to restore creaminess. Microwave in short intervals, stirring between pulses to prevent scorching.
- Food safety: Always reheat until steaming hot and ensure chicken was cooked to 165°F initially.
Pro chef tips
- Thinly slice the chicken so it cooks quickly and stays tender. Pound thicker pieces to uniform thickness if needed.
- Don’t overcrowd the pan when browning chicken or mushrooms — you want a good sear, not steaming. Work in batches.
- Use freshly grated Parmesan; pre-grated cheeses can contain anti-caking agents that prevent proper melting.
- Deglaze the pan with a splash of white wine or a few tablespoons of chicken stock before adding cream for extra depth. Let alcohol cook off before adding dairy.
- If the sauce splits, a teaspoon of Dijon mustard or a little cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) can help re-emulsify and thicken.
Creative twists
- Swap chicken breasts for boneless skinless thighs for more flavor and forgiving cooking.
- Make it dairy-free: use full-fat coconut milk and a tablespoon nutritional yeast for a cheesy note. Add a squeeze of lemon to balance the coconut flavor.
- Add sun-dried tomatoes or roasted red peppers for a tangy-sweet lift.
- Turn it into a casserole: mix with cooked pasta, top with breadcrumbs and extra Parmesan, and bake at 375°F (190°C) for 15 minutes until bubbly.
- Spice it up with red pepper flakes or smoked paprika for a smoky kick.
Common questions
Q: Can I use frozen spinach instead of fresh?
A: Yes — thaw and squeeze out as much liquid as possible before adding. Reduce added liquid elsewhere since frozen spinach releases water.
Q: Is there a lighter version that still tastes good?
A: Try half-and-half or a mix of milk and a tablespoon of cornstarch to thicken. Finish with a small knob of butter and plenty of Parmesan for richness without full cream.
Q: Can I make this ahead for meal prep?
A: You can cook the components and store them separately. Reheat the chicken-mushroom-spinach mix gently and finish with cream and Parmesan just before serving to keep the sauce bright.
Q: How do I prevent the sauce from becoming grainy?
A: Use moderate heat when adding cream and cheese. Too-high heat can curdle dairy. Grate Parmesan fresh and stir until fully melted; don’t let the sauce boil hard.
Q: Can I use chicken thighs?
A: Yes. Thighs are more forgiving and stay juicier, but adjust cook time slightly if using bone-in pieces.
If you want a printable shortcut, copy the ingredient list and numbered steps into a note and keep next time you need a fast, comforting skillet supper.
Creamy Chicken Mushroom Spinach Skillet
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced thin (about 3/4-inch strips) Thinly slice the chicken for quick cooking.
- 8 oz mushrooms, sliced (cremini or white button)
- 2 cups fresh spinach Baby spinach is recommended for quick wilting.
- 1 cup heavy cream Can substitute half-and-half for a lighter sauce.
- 1/2 cup grated Parmesan cheese Freshly grated is best.
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- to taste salt and pepper
- Cooked rice, mashed potatoes, or pasta for serving Choose your preferred starch.
Instructions
Cooking
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Add the sliced chicken in a single layer. Cook until golden and no longer pink, about 5–7 minutes. Remove chicken to a plate and tent with foil.
- Add the mushrooms to the skillet. Sauté until they release moisture and turn golden, about 4–5 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Return the chicken to the skillet. Add the spinach and cook just until wilted, about 1–2 minutes.
- Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 1/2 cup grated Parmesan. Simmer until the sauce thickens slightly, about 2–4 minutes.
- Season with salt and pepper to taste. Serve immediately over rice, mashed potatoes, or pasta.