Description
A cozy, one-pan dinner featuring tender chicken, golden mushrooms, and spinach in a creamy garlic parmesan sauce.
Ingredients
Chicken and Vegetables
- 1 to 1.5 pounds Chicken (Use chicken thighs for juiciness; breasts also work if sliced thin.)
- 8 to 12 ounces Mushrooms, sliced (Cremini or baby bellas preferred.)
- 3 to 5 cloves Garlic, minced
- 1 medium Onion or shallot, optional (Great for added flavor.)
- a few handfuls Fresh spinach (Fresh is easiest; frozen can be used but must be dried.)
Sauce Ingredients
- Chicken broth (For deglazing and thinning the sauce.)
- 1 cup Heavy cream (Or half and half.)
- 1 cup Parmesan, freshly grated (Grate your own for best texture.)
Cooking Essentials
- 2 tablespoons Olive oil or butter (For cooking.)
- Salt and pepper (To taste.)
- 1 teaspoon Italian seasoning (To taste.)
- optional Red pepper flakes, lemon juice, fresh parsley (For added flavor.)
Instructions
Preparation
- Pat the chicken dry, season with salt, pepper, and Italian seasoning.
- Heat oil in a large skillet and sear the chicken until golden on both sides. Remove and set aside.
Cooking
- Add more oil or butter to the pan if needed, then toss in the mushrooms. Let them brown before stirring.
- If using onion, add it to the mushrooms, and then add minced garlic for the last 30 seconds.
- Deglaze the pan with a splash of chicken broth, scraping up the browned bits.
- Reduce heat and stir in the cream, then add the parmesan gradually until smooth.
- Add spinach and let it wilt before returning the chicken to the pan. Simmer gently until the chicken is cooked through and the sauce thickens.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lemon if needed.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently on low heat, adding a splash of broth or cream to maintain the sauce’s consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Comfort Food