🍽️ Savory Garlic Mushroom Chicken with Spinach
📝 Ingredients (Serves 4):
-
4 boneless, skinless chicken breasts (or thighs)
-
Salt and black pepper, to taste
-
2 tablespoons olive oil (or butter)
-
1 tablespoon unsalted butter (optional, for flavor)
-
8 oz (225g) mushrooms, sliced (button, cremini, or baby bella)
-
4 cloves garlic, minced
-
1 teaspoon dried thyme or Italian seasoning
-
1/2 cup chicken broth (or dry white wine)
-
1 cup heavy cream (or half-and-half for lighter version)
-
3 cups fresh spinach
-
1/4 cup grated Parmesan cheese (optional)
-
Red pepper flakes (optional, for a kick)
👩🍳 Instructions:
1. Prep the Chicken
Q: Do I need to pound the chicken?
A: Yes, for even cooking. Pound them to even thickness (about 1 inch).
Q: Should I season the chicken?
A: Definitely. Season both sides with salt and pepper.
2. Cook the Chicken
-
Heat olive oil over medium-high heat in a large skillet.
-
Add chicken and sear 5–6 minutes per side, or until golden and cooked through.
Q: How do I know when the chicken is cooked?
A: Internal temperature should reach 165°F (75°C). Remove and set aside.
3. Sauté Mushrooms & Garlic
-
In the same pan, add butter (optional), then mushrooms.
-
Cook 5–7 minutes until browned.
-
Add garlic and thyme, cook for 1 minute.
Q: Can I use other mushrooms?
A: Yes, shiitake or portobello work great too.
4. Deglaze & Make the Sauce
-
Pour in chicken broth or wine to deglaze the pan. Scrape up any browned bits.
-
Simmer 2–3 minutes to reduce slightly.
-
Stir in cream and Parmesan cheese (if using), bring to a gentle simmer.
Q: Can I use milk instead of cream?
A: You can, but the sauce will be thinner and less rich. Half-and-half is a good middle ground.
5. Add Spinach & Combine
-
Add fresh spinach and stir until wilted (1–2 minutes).
-
Return chicken to the skillet. Spoon sauce over it and simmer another 2–3 minutes.
🍴 Serving Suggestions:
-
Serve over mashed potatoes, pasta, or rice.
-
Garnish with extra Parmesan or parsley.
❓Common Q&A:
Q: Can I make it dairy-free?
A: Use coconut cream or unsweetened almond milk and skip the cheese.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q: Can I freeze it?
A: Yes, but cream-based sauces can separate slightly when reheated. Stir well and reheat slowly.
Q: Can I make it in advance?
A: Yes, make the dish and refrigerate. Reheat with a splash of broth or cream to loosen the sauce.
