I use one unlikely ingredient and a simple technique in my Creamy Spinach Mushroom Chicken that you probably will not expect.

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I always tweak things until they surprise me, and this time boneless skinless chicken breasts did just that, soaking up a sauce that somehow feels rich but not heavy. Parmesan sneaks in with that salty, nutty push that makes every bite sing, and you start wondering why you ever ate plain chicken.

I mess around with different spins so often, this dish has ended up in my head between a Creamy Spinach Mushroom Chicken idea and other riffs I stash under Chicken Mushroom Recipes, and honestly each version teaches me something new about texture and timing, like tiny delicious experiments.

Ingredients

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Chicken breast: high in lean protein, helps muscle repair, can be blander if overcooked.
Mushrooms: earthy, add umami and fiber, low calorie, soak up flavors real good.
Garlic: punchy, gives savory depth, may lower blood pressure a bit, not sweet.
Spinach: loaded with iron and vitamins, adds freshness and slight earthy tang, wilts quick.
Parmesan: salty, nutty, gives creamy savory punch, adds calcium and flavor without sugar.
Heavy cream: makes sauce silky, high in fat and calories so use mindful portions, tastes rich.
Olive oil: heart healthy fats, helps sear chicken, gives mild fruitiness, not sweet or sour.

Ingredient Quantities

1 1/2 lb boneless skinless chicken breasts, sliced or cubed

kosher salt and fresh cracked black pepper, to taste

2 tbsp olive oil

2 tbsp unsalted butter

8 oz cremini or white mushrooms, sliced

1 small shallot, minced (or 1/4 small onion)

3 large garlic cloves, minced

1/2 cup low sodium chicken broth

1/4 cup dry white wine (optional)

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

4 cups baby spinach (about 4 oz)

1 tsp Italian seasoning

1 tbsp fresh lemon juice

1 tsp cornstarch (optional)

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Pat the chicken dry and slice or cube it, season both sides with kosher salt and lots of fresh cracked black pepper.

2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat, when hot add the chicken in a single layer and sear until golden and mostly cooked through about 4 to 6 minutes depending on size, remove chicken to a plate and dont wipe the pan.

3. Reduce heat to medium, add the remaining 1 tbsp butter and then the sliced mushrooms, sauté until they release their moisture and turn golden about 5 to 7 minutes.

4. Add the minced shallot and garlic, cook 30 to 60 seconds until fragrant but not burnt.

5. Pour in the 1/4 cup dry white wine if using and scrape up the brown bits, let it reduce for about 1 to 2 minutes, then add 1/2 cup low sodium chicken broth and 1 tsp Italian seasoning and bring to a gentle simmer.

6. Stir in 1 cup heavy cream and 1/2 cup freshly grated Parmesan, simmer gently until the sauce thickens a bit about 3 to 5 minutes; if you want it thicker whisk 1 tsp cornstarch with 1 tbsp cold water and stir that in then simmer another minute.

7. Return the chicken and any juices back to the skillet, spoon sauce over the pieces and simmer 2 to 3 minutes until the chicken is heated through and the sauce coats everything.

8. Add 4 cups baby spinach and 1 tbsp fresh lemon juice, toss until the spinach wilts, taste and adjust kosher salt and pepper.

9. Turn off the heat, sprinkle 2 tbsp chopped fresh parsley over top if using and give it one last stir, serve right away over pasta, rice or with crusty bread, and enjoy.

Equipment Needed

1. Large heavy skillet (12 inch)
2. Chef’s knife
3. Cutting board
4. Tongs or a sturdy spatula
5. Measuring cups and spoons
6. Wooden spoon or heatproof silicone spatula
7. Box grater or microplane for the Parmesan
8. Small bowl and whisk (for the cornstarch slurry)
9. Plate for resting the cooked chicken

FAQ

Can I use chicken thighs instead of breasts? Yes, you can. Thighs are juicier and forgiving, just brown them well then simmer until they reach 165 F, about 10-12 minutes for cubed thighs, a little longer for whole pieces. Dark meat gives a richer flavor so you might want to cut back a bit on butter.

How do I thicken the sauce if it’s too thin? Make a cornstarch slurry: stir 1 tsp cornstarch into 1 tbsp cold water, whisk into the simmering sauce and cook 1-2 minutes until it thickens. Or simmer a few minutes longer to reduce it, or stir in extra grated Parmesan. Don’t boil the cream hard or it can split, just low simmer.

What if I don’t want to use wine or dairy? Skip the wine and use extra chicken broth plus a splash of lemon juice for brightness. For dairy free use full fat canned coconut milk and 2 tbsp nutritional yeast instead of Parmesan, note flavor will change but it still makes a creamy sauce.

How do I keep mushrooms browned and not watery? Don’t overcrowd the pan, cook mushrooms in one layer on medium-high heat and let them sit so they brown, flip when they release and reabsorb their moisture. Salt toward the end so they dont weep too much liquid.

Can I make this ahead or freeze leftovers? You can refrigerate in an airtight container 3-4 days. Reheat gently over low heat with a splash of broth or cream to loosen the sauce. Freezing is okay but cream can change texture; for best results freeze before adding spinach and fresh parsley, then add them when reheating.

What small tricks make it taste better? Use freshly grated Parmesan not pre-grated, add the lemon juice at the end to lift the flavors, don’t overcook the garlic or it gets bitter, and finish with chopped parsley for color. If sauce tastes flat add a pinch more salt or a little extra lemon.

Creamy Chicken Mushroom With Garlic, Parmesan, And Spinach! Recipe Substitutions and Variations

Heavy cream: swap 1 cup heavy cream for 1 cup half‑and‑half plus 2 tbsp melted butter to keep it rich, or use 1 cup full‑fat coconut milk for a dairy free version — it’ll be slightly less creamy but still good.
Parmesan cheese: use 1/2 cup Pecorino Romano or Asiago 1:1 for the same salty, umami hit, or 1/3 cup nutritional yeast if you need a vegan substitute — taste and add salt as needed.
Chicken: replace 1 1/2 lb chicken with equal weight turkey breast, or use about 1.25 lb extra‑firm tofu (pressed and cubed). Tofu needs less time to brown so watch it closely.
Baby spinach: swap 4 cups baby spinach for 3 cups chopped kale or Swiss chard (massage or cook a bit longer), or 10 oz frozen spinach thawed and squeezed dry for a pantry-friendly option.

Pro Tips

1) Salt the chicken ahead of time if you can, like 30 to 40 minutes, it helps flavor and dries the surface for a better sear, but dont salt it right before you cook and expect the same result.

2) Use a thermometer and pull the chicken at about 155°F, let it rest in the pan off heat for a few minutes so it finishes to 165°F without drying out, this way you wont overcook small pieces.

3) Let mushrooms brown without messing with them too much, salt them toward the end so they dont weep, and scrape up those browned bits into the sauce for big flavor.

4) To keep the cream sauce smooth, lower the heat before adding it and if it gets thin save a little starchy pasta water or whisk a teaspoon of cornstarch with cold water and stir it in, finish with lemon at the end to brighten everything.