Spinach Mushroom Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
629 kcal
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Course
Main Course
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Cuisine
Italian
Spinach Mushroom Chicken
Description
This recipe starts with thin chicken cutlets seasoned and lightly dredged in flour to create a light crust when seared in olive oil. After browning the chicken, savory cremini mushrooms cook until golden, followed by garlic to infuse aroma. Deglazing the pan with dry white wine and chicken stock releases browned bits, creating a rich base that reduces by half. Returning the chicken to the pan with fresh baby spinach allows the spinach to wilt gently, finishing with butter to add richness and silkiness to the sauce.
The combined textures range from the tender chicken to the earthy mushrooms and soft spinach. The sauce binds the elements with bright acidity from the wine balanced by richness from butter. This dish pairs well as a simple yet flavorful entrée perfect for a home-cooked meal.
Boneless skinless chicken thighs can substitute cutlets but require longer cooking. A cornstarch slurry or cream can be added for a thicker sauce, though optional. Leftovers store well for a few days and reheat gently to maintain texture.
Ingredients
- 2 pounds (908g) chicken cutlets pounded flat, thin sliced
- salt to taste
- black 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) chicken stock low sodium
- 3/4 cup (180g) white wine dry
- 3 tablespoons (42g) butter
For cornstarch slurry (optional)
- 2 tablespoons (15g) cornstarch
- 1/4 cup (60g) water
Instructions
- 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.
- 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 required, and set all chicken aside.
- Add the mushrooms to the pan and cook until browned (about 5-7 minutes). Once browned add the garlic to the pan and cook for 2 minutes more.
- Season the mushrooms with salt and pepper then add the wine and chicken stock to the pan and turn the heat to high. With a wooden spoon, scrape all of the brown bits off the bottom of the pan. Cook until the liquid reduces by half (about 3-5 minutes) then turn the heat down to medium.
- Add in the chicken and the spinach. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- If the sauce is too loose add half of the optional cornstarch mixture to the pan and cook over medium-high until thickened (about 2 minutes). If still too loose add the remaining bit. Once satisfied with the sauce's consistency turn the heat off and remove the pan from the heat.
- Taste test the sauce. Add more salt and pepper if required (it will probably need more salt). When satisfied with the taste, mix in the cubed butter and stir until melted. Serve with crusty bread to mop up the sauce. Enjoy!
Notes
- Thin chicken cutlets cook quickly; pound chicken breasts if needed to about ½ inch thickness for even cooking.
- Boneless skinless chicken thighs can be used but need about 5-6 minutes per side to cook through.
- A cornstarch slurry or cream can thicken the sauce, with cream adding richness but increasing calories.
- Store leftovers in the refrigerator up to 3 days; reheat in microwave or stovetop over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 9.5g | 3% |
| Protein | 72.6g | 145% |
| Fat | 30.2g | 46% |
| Saturated Fat | 9.5g | 48% |
| Cholesterol | 198mg | 66% |
| Sodium | 880mg | 37% |
| Potassium | 1321mg | 28% |
| Fiber | 3.1g | 12% |
| Sugar | 2.7g | 5% |
| Calcium | 127mg | 13% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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