🍗 Chicken with Spinach & Mushrooms in Creamy Parmesan Sauce
🌿 Description
Juicy pan-seared chicken simmered in a silky garlic-Parmesan cream sauce with tender mushrooms and fresh spinach. This Mediterranean-inspired version keeps it balanced by using lighter cream options and wholesome ingredients—comfort food without the heaviness.
🧾 Ingredients
🍗 Chicken:
- 2 large chicken breasts (halved or pounded thin)
- Salt & black pepper
- 1 tsp paprika
- 1 tbsp olive oil
🍄 Veggies:
- 1½ cups mushrooms (sliced)
- 2 cups fresh spinach
- 3 cloves garlic (minced)
🧀 Creamy Sauce:
- 1 tbsp butter
- 1 cup milk (or half & half for richer taste)
- ¼ cup Greek yogurt (for creaminess, optional)
- ½ cup grated parmesan cheese
- 1 tbsp flour (or cornstarch slurry for thickening)
- ½ tsp Italian seasoning
- Salt & pepper to taste
👩🍳 Instructions
1. Cook the Chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a pan over medium heat.
- Cook chicken 4–5 minutes per side until golden and cooked through.
- Remove and set aside.
2. Sauté Veggies
- In the same pan, add butter.
- Cook mushrooms until soft and browned.
- Add garlic and cook for 30 seconds.
- Stir in spinach and cook until wilted.
3. Make the Sauce
- Sprinkle flour and stir for 1 minute.
- Slowly add milk while stirring to avoid lumps.
- Add parmesan, yogurt, seasoning, salt, and pepper.
- Simmer until thick and creamy.
4. Combine
- Return chicken to the pan.
- Spoon sauce over and simmer for 2–3 minutes.
🍽️ Serving Ideas
- Serve over rice, pasta, or mashed potatoes
- Pair with steamed vegetables or salad
- Great with warm bread to soak up the sauce
🔥 Tips
- Don’t boil the sauce after adding yogurt—keeps it smooth
- Use freshly grated parmesan for best flavor
- Add chili flakes for a slight kick
❓ Q & A
Q: Can I make it low-carb?
Yes! Skip flour and serve with cauliflower rice or zucchini noodles.
Q: Can I use chicken thighs?
Absolutely—they’ll be even juicier.
Q: Can I make it dairy-free?
Use coconut milk and dairy-free cheese alternatives.
Q: How long does it last?
Store in fridge up to 3 days.
