Savor the essence of a home-cooked meal with this "Chicken Spinach and Mushroom" recipe featuring bone-in chicken thighs, fresh spinach, earthy mushrooms, and a creamy Parmesan sauce. Perfect for a comforting dinner that is both simple and satisfying.
You know those evenings when you peek into the fridge, and it feels like a game of "Chopped" with random ingredients staring back at you? That's exactly how this Chicken Spinach and Mushroom recipe was born in my kitchen. One rainy Sunday, with a craving for something warm and comforting, I found myself with chicken thighs, a bag of baby spinach wilting faster than my houseplants, and mushrooms that were on their last leg—or should I say stem? With a little culinary improvisation and a sprinkle of hope (and parmesan), this delightful dish came to life. It quickly became a family favorite, not just because it's downright delicious, but also because it transforms humble ingredients into a meal that feels like a warm hug on a plate.
Why You'll Love This Chicken spinach and mushroom
This Chicken Spinach and Mushroom recipe isn't just another chicken dinner—it's a flavor-packed experience that's both comforting and indulgent.
First off, using bone-in chicken thighs ensures juicy, tender meat that's brimming with taste. The combination of earthy mushrooms and fresh spinach adds a delightful contrast of textures and nutrients, making it feel like you're treating yourself while still being somewhat virtuous. And let's not forget the creamy, garlicky sauce enriched with parmesan; it's so good you'll be tempted to lick the plate clean (no judgment here).
Plus, it's surprisingly easy to whip up in just 40 minutes, making it perfect for busy weeknights when you want something more exciting than takeout but don't have all evening to cook.
Ingredients Notes
Before you dive into cooking, let's chat about the star players in this dish and how to make the most of them:
- Olive Oil: A staple for sautéing, it adds a subtle flavor and helps brown the chicken perfectly.
- Bone-in Chicken Thighs: These are ideal for longer cooking times as they stay juicy and flavorful.
- Mushrooms: Their earthy taste complements the creamy texture of the sauce.
- Butter & Garlic: Form the base of any great sauce, offering depth and a rich mouthfeel.
- Chicken Stock and Cream: These liquids create a silky, rich sauce that is comforting and hearty.
- Parmesan Cheese: Adds a nutty, salty flavor that enhances the overall taste of the dish.
- Baby Spinach: Introduces a color pop and slight bitterness, which balances the richness of the sauce.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
How To Make Chicken spinach and mushroom
Ready to make some kitchen magic? Let's break down the steps to create this delicious dish:
- Prepare the Chicken: Start by heating olive oil in a large frying pan. Season the chicken thighs with salt and pepper and place them in the pan. The key here is to get a nice sear on each side, which not only adds flavor but also locks in the juices.
- Cook the Mushrooms: After removing the chicken, use the same pan to sauté the mushrooms. This helps in picking up the flavors left behind by the chicken, adding a deeper taste to the mushrooms.
- Making the Sauce: Add butter to the pan followed by minced garlic. Once the garlic is aromatic, stir in flour to create a roux which will thicken the sauce. Slowly pour in the chicken stock and cream, and bring to a simmer.
- Combine Ingredients: Return the chicken and mushrooms to the pan, reduce the heat and let everything simmer gently. This slow cooking helps the chicken absorb the flavors of the sauce.
- Add Spinach: Towards the end, add baby spinach and cover the pan. The steam will wilt the spinach, integrating it beautifully into the sauce.
- Final Touches: Stir well and serve the dish hot with a side of mashed potatoes, pasta, or rice to soak up the delicious sauce.
Storage Options
Should you find yourself with leftovers (a rare occurrence, but it happens), this dish stores wonderfully. Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop over low heat or in the microwave, adding a splash of cream or stock if the sauce has thickened too much. Unfortunately, freezing isn't recommended due to the cream sauce, which can separate upon thawing—but hey, it's a great excuse to enjoy it all while fresh!
Variations and Substitutions
This recipe is quite versatile, allowing for various tweaks according to what’s available in your pantry or for dietary preferences:
- Protein Swap: Substitute chicken thighs with breast pieces if you prefer leaner meat, or use turkey thighs for a different flavor.
- Dairy Alternatives: Use coconut cream instead of dairy cream and nutritional yeast in place of Parmesan to make this dish dairy-free.
- Veggie Variations: Feel free to add other vegetables like bell peppers or zucchini for more color and nutrition.
- Spice it Up: Introduce red pepper flakes or a splash of white wine for an extra kick and enhanced flavor.
Chicken spinach and mushroom
Ingredients
- 2 tablespoons of olive oil
- 6 bone-in chicken thighs
- Salt and freshly ground black pepper to taste
- 500 grams of mushrooms sliced
- 3 tablespoons of unsalted butter
- 2 cloves of garlic finely minced
- 1 tablespoon of plain flour
- 1 cup of chicken stock
- 1 cup of cream
- ½ cup of Parmesan cheese grated
- 2 cups of baby spinach
Instructions
- Searing the Chicken: Begin by heating the olive oil in a large skillet over a medium-high flame. While the oil is heating, season the chicken thighs liberally with salt and black pepper. Place the chicken thighs in the skillet, skin-side down, and sear until golden brown, approximately 5 minutes per side. Once adequately browned, remove the chicken from the skillet and set aside on a plate.
- Cooking the Mushrooms: Using the same skillet, add the sliced mushrooms. Sauté the mushrooms until they are soft and have released their moisture, about 5 minutes. Once cooked, transfer the mushrooms to the plate with the chicken.
- Creating the Sauce: Reduce the heat to medium and add butter to the skillet. Once the butter has melted, add the minced garlic and sauté for 1 to 2 minutes until fragrant. Sprinkle in the flour and stir well to incorporate. Cook for an additional minute before slowly pouring in the chicken stock while continuously stirring to prevent lumps. Add the cream and increase the heat slightly, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth.
- Combining Ingredients: Return the seared chicken and cooked mushrooms to the skillet. Lower the heat and let the mixture simmer gently, covered, for 15 to 20 minutes, stirring occasionally.
- Incorporating the Spinach: Uncover the skillet and add the baby spinach over the chicken and sauce. Cover again and allow to cook for an additional 2 minutes, or until the spinach has wilted. Stir the spinach into the sauce to evenly distribute.
- Final Presentation: Serve the prepared dish with a choice of mashed potatoes, pasta, or rice. Ensure that each serving is generously topped with sauce to enhance the flavors and presentation.
