Chicken and Mushroom Skillet
This Chicken and Mushroom Skillet is a quick, creamy delight! Tender chicken, earthy mushrooms, and vibrant spinach come together in under 30 minutes.
Servings: 4 servings
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 2 cups mushrooms sliced
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup spinach
Instructions
- Start by washing and slicing the mushrooms, chopping the onion, and mincing the garlic. Cut the chicken into bite-sized pieces for even cooking.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
- Add the bite-sized chicken pieces to the skillet. Season with salt, pepper, thyme, and parsley. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir in the minced garlic and sliced mushrooms. Cook for an additional 4-5 minutes until the mushrooms are tender and have released their juices.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze any browned bits. Bring to a simmer and let it cook for about 3 minutes.
- Reduce the heat to low and stir in the heavy cream. Allow the sauce to thicken slightly, about 2-3 minutes. Add the fresh spinach and stir until wilted.
- Taste and adjust the seasoning if needed. Serve this Chicken and Mushroom Skillet hot, perhaps over rice or pasta, or enjoy it on its own for a low-carb option!
Equipment
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Chef’s knife
Notes
- Try using a mix of shiitake and cremini mushrooms for richer flavor.
- For a lighter version, substitute the heavy cream with half-and-half or a plant-based alternative.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.