Creamy Braised Chicken with Mushrooms and Spinach
 
Prep time
Cook time
Total time
 
A delicious skillet meal that features braised chicken in a creamy mushroom and spinach sauce
Author:
Recipe type: Main course
Cuisine: Mediterranean
Serves: 4
Ingredients
  • 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
Instructions
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/creamy-braised-chicken-with-mushrooms-and-spinach/