Creamy Garlic Mushroom Chicken with Spinach

Name: Creamy Garlic Mushroom Chicken with Spinach
Total time: 25 min
Yield: 2 people
Ingredients: 1 lb Chicken Breast; 8 oz Mushrooms; 3 cups Spinach; 0.75 cup Heavy Cream; 0.5 cup Parmesan; 0.5 cup Chicken Broth; 2 medium Shallots; 3 cloves Garlic; 2 tbsp Salted Butter; 1 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper

Keto • Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinOne-PotDinnerComfort FoodItalian

Easy

25min

580kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Tender pan-seared chicken breasts smothered in a rich garlic parmesan cream sauce with sautéed mushrooms and wilted spinach.

This Creamy Garlic Mushroom Chicken with Spinach is the ultimate comfort food solution for a busy weeknight, bringing together earthy flavors and rich textures in a single pan. At the heart of this dish is tender, golden-brown chicken breast, seared to perfection to lock in juices before being bathed in a luxurious sauce. The sauce itself is a revelation—a silky emulsion of heavy cream, savory chicken broth, and nutty Parmesan cheese that clings lovingly to every bite. We elevate the flavor profile with the addition of pungent garlic and sweet shallots, which provide an aromatic base that complements the meatiness of the fresh mushrooms. Whether you are using button mushrooms or creminis, they act as flavor sponges, soaking up the garlic-infused butter and adding a wonderful depth to the Creamy Garlic Mushroom Chicken with Spinach. To finish, fresh spinach is wilted directly into the bubbling sauce, adding a pop of vibrant green and a boost of nutrition without requiring a separate pot. This Creamy Garlic Mushroom Chicken with Spinach is keto-friendly, high in protein, and ready in under 30 minutes, making it a versatile standout that pairs beautifully with pasta, rice, or mashed potatoes to soak up every drop of that incredible sauce.

Ingredients

500 g Chicken Breast
250 g Mushrooms
100 g Spinach
180 ml Heavy Cream
50 g Parmesan
120 ml Chicken Broth
2 medium Shallots
3 cloves Garlic
2 tbsp Salted Butter
1 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Slice the mushrooms, mince the garlic, and finely chop the shallots. Season the chicken breasts generously with salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until golden and cooked through. Remove the chicken from the pan and set aside.
3
In the same skillet, melt the salted butter. Add the sliced mushrooms and cook for 4-5 minutes until browned.
4
Add the shallots to the pan and sauté for 2 minutes until softened, then add the garlic and cook for just 30 seconds until fragrant.
5
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
6
Lower the heat and stir in the heavy cream and parmesan. Simmer gently for 2-3 minutes until the sauce thickens.
7
Add the fresh spinach to the sauce and stir until wilted.
8
Return the chicken breasts to the pan, spooning the sauce over them to reheat. Serve immediately.

Chef's Tips

•If the sauce becomes too thick, add a splash more chicken broth or water to reach your desired consistency.
•Serve over your Fettuccine, Linguine, or mashed potatoes to soak up the extra sauce.

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Recipe By

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