Today’s recipe for Creamy Braised Chicken with Mushrooms and Spinach is a delicious weeknight dish which can be ready in just thirty minutes! This easy, one-skillet meal features a lean protein cooked in a flavorful, creamy mushroom and spinach sauce.
This is one of those recipes that everyone is happy with and even the pickiest eater is going to love!
To make this mouthwatering dish, simply sear the chicken, then sauté the vegetables, and finally add the stock and the cream to the skillet. The chicken will finish braising in that delicious and aromatic liquid which will reduce and thicken to make a truly wonderful sauce.
Ingredients for the Creamy Braised Chicken with Mushrooms and Spinach
- Boneless, skinless chicken breasts or thighs: you can also use chicken tenderloins
- Olive oil and butter: use good quality extra virgin olive oil and just a tiny amount of butter
- Onions: any kind will do; shallots are delicious too
- Garlic: they compliment the mushrooms so well; use as much as you like
- Mushrooms: Cremini is my preference for an earthy flavor, but button mushrooms or any other varieties are fine too
- Spinach: any other leafy greens will do for this optional ingredient
- Seasoning: salt and pepper
- Chicken stock: use homemade, boxed, or, the concentrated kind which can be dissolved in water
- Cream or half and half: just a little, to add some creaminess and richness to the dish, (you can omit it if you prefer and replace for more chicken stock)
- Parmesan cheese: Grana Padana also makes a good substitute; grate your own if possible
What to serve with the creamy braised chicken with mushrooms and spinach
How to store and how to reheat the Creamy Braised Chicken with Mushrooms and Spinach
Any leftovers can be stored in the refrigerator for 4-5 days. Allow the meat to cool first and then place it in an airtight glass container. Because of the cream in this dish, it is not advisable to freeze it. To reheat, place in a skillet, cover, and simmer until heated through.
I hope you try this easy weeknight recipe. You will be surprised how easy and how delicious it really is!
- 1 lb. (two pieces) boneless, skinless chicken breasts (or thighs), butterflied
- 2 TBSP. flour (optional)
- 3 TBSP. extra virgin olive oil
- 1 TBSP. salted butter
- 1 onion or 1 large shallot, (about 1 cup finely chopped)
- 4 cloves garlic, finely minced
- 8 oz. mushrooms, cleaned and sliced
- 2 oz. fresh spinach, about 2 handfuls, chopped (optional)
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 1 cup chicken stock
- ½ cup half and half, or any cream
- ¼ cup grated Parmesan cheese
- Pat the chicken dry, place it on a cutting board and slice each chicken breast in half, horizontally (N.B. - thinner chicken will cook much faster). Season the chicken with salt and pepper on both sides. Place the flour in a small tray, coat both sides of the seasoned chicken and set aside (this step is optional).
- Heat the olive oil and butter in a large skillet placed over medium-high heat. When the oil is hot, add the chicken breasts. Cook them for 3-4 minutes on the first side without touching them. Using tongs, turn the chicken on the other side and cook for 3-4 minutes more. At this point, both sides will have a nice light brown color, but the chicken will not be fully cooked yet. Remove the chicken to a platter and cover with foil, so it stays warm.
- Lower the heat to medium. To the same skillet, add the onion (or, shallots) and cook for 3 minutes. If necessary, add some more olive oil to the pan. The moisture of the onions will help deglaze the pan. Add the garlic, season with salt and pepper, and continue to cook for another 1 minute. Next, add the mushrooms and cook for another 4 minutes, stirring often, until soft.
- Add the chicken stock and bring it to a simmer. Return the chicken and all its juices to the skillet. Cook for about 7-8 minutes, turning the chicken a couple of times. At this point the chicken should be fully cooked (i.e., reaching an internal temperature of 160℉) and the sauce reduced. Depending on the size of your skillet, evaporation can happen quicker to a wider/larger skillet.
- Add the spinach to the skillet and once it begins to wilt, stir in the half and half. Mix well to combine, and cook on low for 3-4 minutes, making sure not to boil. Stir in the Parmesan cheese and taste. If necessary adjust with more salt and pepper.
- Serve the chicken over hot rice pilaf and pour the mushroom and spinach sauce from the skillet over it. Sprinkle with some extra parmesan cheese and enjoy.
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Looks good!
Thank you Kathy! 😊
A delicious and simple recipe, certainly one of my favorites!
Thank you so much for your comment, I am so glad you liked this favorite recipe!
I can’t wait to try this, it sounds, as you said, easy and quick, along with being delicious! I will give it a 5 even before I make it.
Looking forward to seeing you at 6:30 on Feb 3!
You must try this recipe, Jane, I know you are going to love it! See you at the cooking school soon!
Can’t wait to try this one. Looks and sounds yummy and comforting. See you soon!!
Hi Susan, I know you and John are going to like this easy recipe! Look forward to seeing you at the school very soon!