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Creamy Mushroom and Spinach Chicken Skillet

Close-up of seared chicken pieces coated in a rich, creamy mushroom and spinach sauce, topped with Parmesan cheese.

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Make this rich, one-pan chicken dish featuring mushrooms and spinach in a simple cream sauce for a fast weeknight dinner.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 4 oz cream cheese, cubed
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 3 cups fresh spinach
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Add chicken to the skillet and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken and set aside.
  4. Add sliced mushrooms to the same skillet and cook until they release their liquid and start to brown, about 5 minutes.
  5. Add minced garlic to the mushrooms and cook for 1 minute until fragrant.
  6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  7. Reduce heat to medium-low. Stir in the heavy cream, cubed cream cheese, and dried thyme. Stir constantly until the cream cheese melts and the sauce thickens slightly.
  8. Return the cooked chicken to the skillet. Stir to coat.
  9. Add the fresh spinach to the skillet. Cook until the spinach wilts down into the sauce, about 2 minutes.
  10. Stir in the Parmesan cheese until fully incorporated. Taste and adjust seasoning if needed.
  11. Serve immediately.

Notes

  • Serve this skillet over rice, pasta, or mashed potatoes to soak up the sauce.
  • For a lower-carb option, serve over zucchini noodles or cauliflower rice.
  • You can substitute chicken thighs for chicken breasts if desired.

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