Creamy Chicken Mushroom Spinach Skillet
A creamy one-pan dinner featuring diced chicken, sautéed mushrooms, and fresh spinach in a rich Parmesan cream sauce, ready in under 30 minutes.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Cut into bite-sized pieces
- 8 oz mushrooms, sliced Can use cremini or white
- 2 cups fresh spinach Packed
- 1 cup heavy cream For a richer sauce
- 1 cup grated Parmesan cheese Freshly grated preferred
- 2 cloves garlic, minced Adds flavor
- to taste Salt and freshly ground black pepper
- as needed Olive oil For cooking
Instructions
Cooking Chicken
- Heat a large skillet over medium heat and add a splash of olive oil.
- Season the diced chicken with salt and pepper. Add it to the skillet in a single layer.
- Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Chicken should reach 165°F (74°C).
Sautéing Vegetables
- Push the chicken to one side or transfer to a plate briefly.
- Add a little more oil if needed, then add the minced garlic and sliced mushrooms.
- Cook, stirring, until the mushrooms release their liquid and become tender and slightly browned, about 4–6 minutes.
Making the Sauce
- Reduce the heat to low and pour in the heavy cream, stirring and scraping any browned bits from the pan.
- Stir in the grated Parmesan and let the sauce simmer until it thickens to your liking, about 3–5 minutes. Taste and adjust salt and pepper.
Finishing the Dish
- Add the fresh spinach and stir until it wilts, about 1–2 minutes.
- Return the chicken to the pan if you removed it earlier and combine everything.
- Serve immediately over rice, mashed potatoes, or pasta.
Notes
For best results, don't overcrowd the pan when searing chicken. Use a thermometer to confirm chicken reaches 165°F (74°C).