• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Chicken and Spinach in Creamy Mushroom Sauce

  • Recipe Submitted by on

 Ingredients List

  • Chicken and Mushrooms:
  • 4 boneless skinless chicken thighs or breasts thinly sliced
  • 2 Tbsp olive oil
  • 10 oz (1 package) mushrooms
  • Salt and pepper to taste
  • Creamy Parmesan Sauce:
  • 4 cloves garlic minced
  • 4 Tbsp butter
  • 1 Tbsp flour
  • 1/2 cup chicken broth
  • 1 cup half and half
  • 1/2 cup grated Parmesan cheese
  • 1/2 Tsp salt
  • 1 cup spinach


Chicken and mushrooms: In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
Sauce: To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Slowly add chicken broth, half-and-half and Parmesan cheese. All these will blend in very quickly.
Spinach: Add spinach to the mixture and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
Putting it all together: Add the chicken and mushrooms back into the pan and mix in well.Serve warm and garnish it with parsley, if desired.

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