Spinach Mushroom Chicken Skillet Recipe
Introduction
This Spinach Mushroom Chicken recipe is a simple yet flavorful dish perfect for a weeknight dinner. Tender chicken cutlets are seared and combined with sautéed mushrooms, garlic, and spinach in a savory wine sauce. Ready in under an hour, it’s a delicious way to enjoy a comforting meal at home.
Ingredients
- 2 pounds (908g) thin sliced chicken cutlets (pounded flat)
- Salt and pepper (to taste)
- 1/2 cup (65g) flour (for dredging only)
- 1/4 cup (60g) olive oil
- 1 pound (454g) cremini mushrooms (sliced)
- 5 cloves garlic (sliced)
- 3/4 pound (340g) baby spinach
- 1 cup (240g) low sodium chicken stock
- 3/4 cup (180g) dry white wine
- 3 tablespoons (42g) butter
- 2 tablespoons (15g) cornstarch
- 1/4 cup (60g) water
Instructions
- Step 1: Cut chicken into roughly 3-inch long pieces. Pat chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides and shake off excess.
- Step 2: Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan and once hot add the chicken pieces. Do not crowd the pan. Sear the chicken for 3 minutes per side or until cooked through, then place on a plate lightly tented with foil. Work in batches, adding more oil as needed, and set all chicken aside.
- Step 3: Add the mushrooms to the pan and cook until browned, about 5-7 minutes. Once browned, add the garlic and cook for 2 minutes more.
- Step 4: Season the mushrooms with salt and pepper, then add the wine and chicken stock to the pan. Turn the heat to high. Using a wooden spoon, scrape all the brown bits off the bottom of the pan. Cook until the liquid reduces by half, about 3-5 minutes, then reduce heat to medium.
- Step 5: Add the chicken pieces and spinach to the pan. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- Step 6: If the sauce is too thin, mix the cornstarch with water until smooth, then add half of this mixture to the pan. Cook over medium-high heat until thickened, about 2 minutes. If needed, add the remaining cornstarch mixture to reach desired consistency. Turn off the heat and remove from the stove.
- Step 7: Taste the sauce and add more salt and pepper if needed. Stir in the cubed butter until melted. Serve immediately with crusty bread to soak up the sauce. Enjoy!
Tips & Variations
- For a richer flavor, substitute half of the white wine with dry vermouth or additional chicken stock.
- If you prefer a gluten-free version, replace the flour with almond flour and use cornstarch as instructed for thickening.
- Be careful not to overcrowd the pan when cooking chicken to ensure a good sear and avoid steaming.
- Feel free to swap cremini mushrooms for button or shiitake mushrooms based on availability and preference.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken stock if the sauce has thickened too much. Avoid microwaving to keep the chicken tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain the spinach thoroughly before adding to avoid excess liquid in the sauce.
What can I serve with this Spinach Mushroom Chicken?
This dish pairs wonderfully with crusty bread, mashed potatoes, or cooked pasta to complement the flavorful sauce.
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Spinach Mushroom Chicken Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A hearty and flavorful Spinach Mushroom Chicken dish featuring tender seared chicken cutlets, sautéed cremini mushrooms, and fresh baby spinach in a rich white wine and chicken stock sauce, finished with butter for a silky texture. Perfect for a comforting dinner served with crusty bread to soak up the delicious sauce.
Ingredients
Scale
Chicken
- 2 pounds (908g) thin sliced chicken cutlets (pounded flat)
- Salt and pepper (to taste)
- 1/2 cup (65g) flour (for dredging only)
Cooking
- 1/4 cup (60g) olive oil
- 1 pound (454g) cremini mushrooms (sliced)
- 5 cloves garlic (sliced)
- 3/4 pound (340g) baby spinach
- 1 cup (240g) low sodium chicken stock
- 3/4 cup (180g) dry white wine
- 3 tablespoons (42g) butter
- 2 tablespoons (15g) cornstarch (optional, for thickening)
- 1/4 cup (60g) water (to mix with cornstarch)
Instructions
- Prepare Chicken: Cut chicken into roughly 3-inch pieces. Pat dry and season both sides with salt and pepper. Dredge each piece in flour, shaking off excess to ensure a light, even coating.
- Sear Chicken: Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil. Once hot, add chicken without crowding the pan. Sear each side for 3 minutes or until cooked through. Remove chicken to a plate and tent lightly with foil. Repeat in batches adding oil as needed.
- Cook Mushrooms and Garlic: In the same skillet, add mushrooms and cook for 5-7 minutes until browned. Add sliced garlic and cook for an additional 2 minutes, stirring occasionally.
- Deglaze and Reduce: Season mushrooms with salt and pepper. Pour in white wine and chicken stock, increasing heat to high. Scrape the bottom of the pan to loosen browned bits. Cook until liquid reduces by half, about 3-5 minutes, then reduce heat to medium.
- Add Chicken and Spinach: Return the seared chicken to the pan along with baby spinach. Cover and cook for 2-3 minutes until spinach wilts and chicken is warmed through.
- Thicken Sauce: If the sauce is too thin, mix cornstarch with water to create a slurry. Stir half the slurry into the pan and cook over medium-high heat until the sauce thickens, about 2 minutes. Add more slurry if needed to reach desired consistency. Remove pan from heat.
- Finish Sauce and Serve: Taste the sauce and adjust seasoning with salt and pepper as needed. Stir in cubed butter until melted for a silky finish. Serve immediately with crusty bread to mop up the sauce. Enjoy!
Notes
- For best results, use thin sliced, pounded flat chicken cutlets to ensure quick and even cooking.
- Do not overcrowd the pan when searing chicken to get a nice golden crust.
- Use low sodium chicken stock to control salt levels more effectively.
- The cornstarch slurry is optional and helps thicken the sauce if it’s too runny.
- Serve with crusty bread or over rice for a complete meal.
- White wine can be substituted with extra chicken stock if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Spinach Mushroom Chicken, Chicken cutlets, cremini mushrooms, white wine sauce, sautéed spinach, stovetop chicken recipe
