Creamy Mushroom Spinach Chicken
Seared breast, a skillet cream sauce, mushrooms and spinach – 35 minutes
This is a plated skillet dinner, not a casserole. The chicken gets a hard sear so the top is gold. Then mushrooms brown in the same pan, spinach wilts, and cream plus Parmesan make a sauce that sits around the breast like the photo. A rosemary sprig is optional.
About 35 minutes. One pan. Pound the chicken even so it cooks through without drying.
Why you’ll love this skillet
- 42g protein per plate – dinner that fills you
- Only 5g net carbs – mushrooms and spinach, no pasta
- About 35 minutes, one pan
- Gold-seared breast on a creamy mushroom bed, like the photo
- Sauce clings, not a thin soup
- Reheats if you keep the sauce loose
Health notes
- High protein: A full chicken breast plus Parmesan in the sauce.
- Low carb: Cream, mushrooms, and spinach. No flour thickener.
- One pan: Sear, sauce, and serve from the same skillet.
- Four plates: Four breasts.
Key element – brown the mushrooms dry before the cream
If you add cream too soon, the mushrooms steam and turn gray. Let them sit in the hot pan until the edges brown. Then deglaze and add cream. That is how you get the dark slices in the photo instead of pale rubber.
Ingredients
Chicken
- 4 boneless chicken breasts (about 6 oz / 170g each)
- 1 tsp Italian seasoning
- 3/4 tsp salt + 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 Tbsp olive oil
- 1 Tbsp butter
Sauce
- 8 oz (225g) cremini mushrooms, sliced
- 3 cups fresh spinach, packed
- 3 garlic cloves, minced
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan
- 1/2 tsp dried thyme (or 1 tsp fresh)
- Optional: 1 rosemary sprig, for the plate
Swaps
- Thighs: Use 4 boneless thighs. Add 3 minutes to the sear.
- Lighter sauce: Use 1/2 cup cream and 1/4 cup extra broth. Looser, fewer calories.
- Kale: Swap spinach for chopped kale. Wilt 2 minutes longer.
- No cream: Use 4 oz cream cheese plus 1/2 cup broth. Whisk until smooth.
Instructions
| 1 | Prep the chicken. Pat the breasts dry. Pound to an even 3/4-inch thickness. Season both sides with Italian seasoning, salt, pepper, and paprika. |
| 2 | Sear. Heat oil and butter in a large skillet over medium-high. Sear chicken 5 to 6 minutes per side until gold and the thickest part hits 165 F. Move to a plate. Do not wipe the pan. |
| 3 | Brown the mushrooms. Add mushrooms to the same pan. Cook 5 to 6 minutes without stirring much, until the edges brown and the water cooks off. Stir in garlic 30 seconds. |
| 4 | Make the sauce. Pour in broth and scrape the brown bits. Stir in cream, Parmesan, and thyme. Simmer 2 to 3 minutes until it coats a spoon. Fold in spinach until it just wilts, about 1 minute. |
| 5 | Plate. Spoon mushrooms, spinach, and sauce into 4 bowls. Set a breast on top. Spoon a little extra sauce over the chicken. Add rosemary if you want the look in the photo. Rest 2 minutes, then serve. |
Pro tips
- Dry chicken sears. Wet chicken steams and stays pale.
- If a breast is very thick, butterfly it. Even pieces cook at the same time.
- Do not crowd the mushrooms. Two batches is better than a steamed pile.
- Spinach last. It only needs a minute or it turns army green and watery.
- If the sauce is too thick, splash in broth. If it is thin, simmer 1 more minute.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 420 |
| Protein | 42g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 24g |
| Sodium | 620mg |
Estimates with 6 oz chicken breasts, heavy cream, and Parmesan. Breast size will shift protein.
Variations
Sun-dried tomato
Add 2 Tbsp chopped sun-dried tomatoes with the garlic.
Bacon
Crisp 3 chopped slices first. Use the fat to sear the chicken. Scatter bacon on top.
Mustard
Stir 1 tsp Dijon into the cream for a sharper sauce.
Cauli mash
Serve the same sauce over cauliflower mash if you want a bigger plate.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store chicken and sauce together |
| Reheat | Low skillet | Add a splash of broth; do not boil |
| Freezer | Up to 1 month | Sauce may split; whisk as it thaws |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per serving?
2. Net carbs per serving?
3. When do you add the spinach?
4. Why brown mushrooms before the cream?
5. What internal temp for the chicken?
