Spinach Mushroom Chicken
Spinach mushroom chicken is a one-pan dinner made with tender chicken, sautéed mushrooms, fresh spinach, and a white-wine garlic sauce. It’s healthy, comforting, and ready in under 40 minutes.
Equipment
- Large skillet
- Tongs
- Mixing bowl for dredging flour
- Measuring cups
- Instant-read thermometer (optional)
Ingredients
- 2 lb thin-sliced chicken cutlets
- salt and pepper, to taste
- 1/2 cup flour, for dredging
- 1/4 cup olive oil
- 1 lb cremini mushrooms, sliced
- 5 cloves garlic, sliced
- 3/4 lb baby spinach
- 1 cup low-sodium chicken stock
- 3/4 cup dry white wine
- 3 tbsp butter
- 2 tbsp cornstarch (optional)
- 1/4 cup water, for slurry (optional)
Instructions
- Cut chicken into roughly 3-inch pieces, pat dry, season with salt and pepper, then dredge in flour; shake off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 minutes per side until golden. Transfer to a plate and tent with foil.
- Add sliced mushrooms to the skillet; cook 5–7 minutes until browned. Stir in garlic and cook 2 minutes more.
- Pour in white wine and chicken stock, scraping up browned bits. Increase heat and reduce the liquid by half (about 3–5 minutes).
- Return chicken to the skillet, add spinach, cover, and cook 2–3 minutes until spinach wilts and chicken is heated through.
- If you prefer a thicker sauce, whisk cornstarch with water, stir into the skillet, and simmer 2 minutes until thickened.
- Stir in butter, taste, and adjust seasoning. Serve immediately with your favorite side.
Notes
Serve hot with crusty bread, mashed potatoes, or rice to soak up the garlicky white-wine sauce. Leftovers keep well in an airtight container up to 3 days; reheat gently so the chicken stays juicy.
Nutrition
Calories: 629kcalCarbohydrates: 9.5gProtein: 72.6gFat: 30.2gSaturated Fat: 9.5gCholesterol: 198mgSodium: 880mgPotassium: 1321mgFiber: 3.1gSugar: 2.7gCalcium: 127mgIron: 8mg
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