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–+ servings

Smothered Chicken with Mushrooms & Spinach

Tender pan-seared chicken breasts smothered in a savory mushroom, garlic and cream sauce with wilted spinach. Ready in about 40 minutes for an easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 1.5 lb boneless skinless chicken breasts trimmed and pounded to even thickness
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 0.5 cup yellow onion finely chopped
  • 2 clove garlic minced
  • 8 oz cremini mushrooms sliced
  • 5 oz baby spinach roughly chopped
  • 1 cup chicken broth low sodium preferred
  • 0.5 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
  • 2 tbsp fresh parsley chopped, for garnish

Instructions
 

Preparation Steps

  • Season the chicken breasts on both sides with salt and pepper.
  • Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and sear 4 to 5 minutes per side until golden and just cooked through. Transfer chicken to a plate and cover loosely with foil.
  • Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Sauté the onion until translucent, about 3 minutes, then add garlic and cook 30 seconds until fragrant.
  • Add sliced mushrooms and cook until they release their juices and begin to brown, about 5 to 7 minutes.
  • Pour in the chicken broth to deglaze the pan, scraping up browned bits. Stir in Dijon mustard and thyme, then simmer for 2 minutes to reduce slightly.
  • Stir in the heavy cream and bring the sauce to a gentle simmer. Return the chicken to the pan, spooning sauce over the pieces. Simmer 5 to 7 minutes until chicken is heated through and sauce thickens.
  • Add the spinach to the skillet and cook until wilted, about 1 to 2 minutes. Adjust seasoning with salt and pepper to taste.
  • Garnish with chopped parsley and serve the smothered chicken hot with the mushroom-spinach sauce spooned over the top.

Notes

Serve over mashed potatoes, rice, or egg noodles to soak up the creamy sauce. Leftovers keep well in the refrigerator for up to 3 days.
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