There’s something absolutely magical about a creamy chicken spinach mushroom recipe that comes together in under 30 minutes. This dish is the definition of weeknight elegance – it looks like you spent hours in the kitchen, but the secret is that it’s genuinely simple to make. I first discovered this combination years ago when I was looking for something hearty yet light, and it’s become one of my most-requested recipes from friends and family.
What makes this chicken spinach mushroom recipe so special is the way the flavors work together in perfect harmony. The tender chicken provides a beautiful protein base, the earthy mushrooms add depth and umami, and the fresh spinach brings brightness and nutrition to every bite. When you combine these with a silky cream sauce, you’ve got yourself a restaurant-quality meal that tastes far more complicated than it actually is.
I love serving this over pasta with a rich cream sauce, but it’s equally delicious over rice, mashed potatoes, or even on its own. The beauty of this chicken spinach mushroom recipe is its versatility – you can adapt it based on what you have in your pantry, and it will turn out delicious every single time.
One of my favorite things about this recipe is how it encourages you to use fresh ingredients. Quality matters here – good butter, fresh mushrooms, and real cream make all the difference in the final result. This isn’t a dish that benefits from shortcuts; instead, it thrives when you take just a few extra minutes to do things right.
If you’re looking for other creamy chicken dishes, you might also enjoy my best heavy cream Alfredo sauce recipe, which uses similar techniques and flavors. I also love pairing this with sides like my best chickpea salad recipe for a well-rounded meal. And if you want to add some brightness to your plate, try my easy pickled red onion recipe as a tangy counterpoint.
For more inspiration on cream-based sauces, I highly recommend checking out Serious Eats’ guide to creamy pan sauces, which explains the science behind what makes these dishes so satisfying. You might also love Bon Appétit’s collection of creamy chicken recipes for additional inspiration. If you’re interested in learning more about cooking mushrooms perfectly, the New York Times has an excellent guide to cooking mushrooms that will elevate your technique.
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- Salt and black pepper to taste
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 8 ounces fresh mushrooms, sliced (cremini, button, or a mix)
- 3 cloves garlic, minced
- 4 cups fresh spinach (about 4 ounces)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional but recommended)
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
- Juice of 1/2 lemon
Instructions
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. This step is crucial for achieving a beautiful golden crust.
- Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Once the butter is foaming and the oil is shimmering, carefully place the chicken breasts in the pan.
- Cook the chicken for 6-7 minutes on the first side without moving it around – this allows it to develop a golden crust. Flip and cook for another 6-7 minutes until the internal temperature reaches 165°F on a meat thermometer. Remove the chicken to a plate and set aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they release their moisture and begin to brown. Season with a pinch of salt and pepper.
- Add the minced garlic to the mushrooms and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan with a wooden spoon – this is called deglazing and adds incredible flavor to your sauce.
- Add the chicken broth and heavy cream to the skillet, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes.
- Stir in the Italian seasoning, red pepper flakes (if using), and Parmesan cheese until the cheese is fully melted and the sauce is smooth and creamy.
- Add the fresh spinach to the sauce in batches, stirring each addition until it wilts completely. This usually takes 2-3 minutes total.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for 2-3 minutes to heat through and allow the flavors to meld.
- Finish the dish with a squeeze of fresh lemon juice and taste for seasoning, adjusting salt and pepper as needed.
- Garnish with fresh parsley and serve immediately over your choice of pasta, rice, or mashed potatoes.
Pro Tips
- This chicken spinach mushroom recipe is best served immediately while the sauce is at its creamiest, though it does store well in the refrigerator for up to three days. Simply reheat gently over low heat with a splash of chicken broth to restore the sauce consistency.
- The key to tender chicken is not to overcook it. Use a meat thermometer to check for doneness – chicken is perfectly cooked at 165°F. If you prefer thicker chicken breasts, butterfly them (cut horizontally) to create more even thickness for faster, more consistent cooking.
- Fresh spinach is essential for this recipe, though frozen spinach (thawed and squeezed dry) works in a pinch. If using frozen, add it directly to the sauce without the wilting step since it’s already been broken down by freezing.
- The white wine adds a subtle acidity that brightens the cream sauce beautifully. If you prefer not to use alcohol, simply replace it with an additional 1/4 cup of chicken broth or a squeeze of lemon juice.
- Mushroom selection matters more than you might think. I love using a combination of cremini and button mushrooms, but you can also use shiitake, oyster, or portobello mushrooms for more earthy, complex flavor. Avoid pre-sliced mushrooms when possible – they oxidize quickly and won’t have the same quality.
- Make this dish your own by adding sun-dried tomatoes, fresh basil, caramelized onions, or roasted red peppers. A splash of Dijon mustard (about 1 teaspoon) also adds wonderful complexity without making the dish taste like mustard.
- For a lighter version, substitute half the heavy cream with Greek yogurt or sour cream, though be gentle when heating to prevent the dairy from separating. Add it off-heat just before serving, or stir it in slowly over very gentle heat.
- This recipe scales beautifully – double it for a dinner party or halve it for two people. The cooking times remain essentially the same regardless of the batch size.