Creamy Chicken Mushroom Spinach Skillet
A one pan creamy chicken skillet with browned mushrooms, wilted spinach, garlic, and a Parmesan cream sauce.
Ingredients
Main Ingredients
- 1 ¼ lb boneless skinless chicken breasts cut into 3/4 inch pieces
- 8 oz sliced mushrooms cremini or white
- 5 oz fresh baby spinach about 5 packed cups
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tbsp olive oil
- salt and black pepper to taste
Instructions
Cooking
- Heat the olive oil in a large deep skillet over medium-high heat. Season the chicken with salt and pepper and cook in a single layer for 6 to 8 minutes, until golden and cooked through. Move the chicken to a plate.
- Lower the heat to medium. Add the mushrooms and cook for 5 to 6 minutes, until their liquid cooks off and they start to brown. Add the garlic and stir for 30 seconds.
- Add the spinach in handfuls and stir until wilted, about 2 minutes.
- Pour in the heavy cream, bring to a gentle simmer, and stir in the Parmesan. Cook for 3 to 4 minutes, until the sauce coats the back of a spoon.
- Return the chicken and any juices to the skillet and warm for 1 minute. Season with salt and pepper. Check that the chicken reads 165 degrees F before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of milk or broth. Nutrition is an estimate calculated from the ingredients.