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