Savory Chicken Spinach Mushroom Skillet
This Savory Chicken Spinach Mushroom Skillet. Is a comforting. And flavorful one-pan meal. That comes together. In under 40 minutes. Juicy, golden-brown chicken thighs. Are seared to crispy perfection. Then simmered in a rich, creamy sauce. Infused with garlic, Parmesan, and sautéed mushrooms. Baby spinach adds a burst of freshness. To the dish. Balancing the rich flavors. With a light touch. It’s a go-to dinner in my home. Especially when I need something. Both hearty and satisfying. Best served with mashed potatoes. Or a slice of crusty bread. To soak up all the creamy sauce.
4 Servings
Ingredients
- 2 tbsp olive oil
- 6 bone-in chicken thighs
- Salt and freshly ground black pepper to taste
- 500 grams mushrooms sliced
- 3 tbsp unsalted butter
- 2 cloves garlic finely minced
- 1 tbsp plain flour
- 1 c chicken stock
- 1 c cream
- ½ c Parmesan cheese grated
- 2 c baby spinach
Instructions
- Searing the Chicken: Heat the olive oil. In a large skillet. Over medium-high heat. Season the chicken thighs generously. With salt. And black pepper. Place them in the skillet. Skin-side down. And sear. Until the skin. Turns golden brown. About 5 minutes per side. Once browned. Remove the chicken. And set it aside. On a plate.
- Cooking the Mushrooms: In the same skillet. Add the sliced mushrooms. And sauté them. Until they soften. And release their moisture. Roughly 5 minutes. Transfer the cooked mushrooms. To the plate. With the chicken.
- Making the Sauce: Reduce the heat. To medium. And melt the butter. In the skillet. Add the minced garlic. And cook. For 1-2 minutes. Until fragrant. Stir in the flour. Mixing well. And cook. For another minute. Slowly pour in the chicken stock. Stirring continuously. To avoid lumps. Add the cream. And increase the heat slightly. Bringing the mixture. To a gentle simmer. Stir in the grated Parmesan cheese. Until melted. And the sauce. Is smooth.
- Combining Ingredients: Return the seared chicken. And cooked mushrooms. To the skillet. Lower the heat. And cover the skillet. Letting the dish simmer gently. For 15-20 minutes. Stir occasionally. To ensure even cooking.
- Adding the Spinach: Uncover the skillet. And add the baby spinach. On top of the chicken. And sauce. Cover again. And cook. For an additional 2 minutes. Or until the spinach wilts. Stir the spinach. Into the sauce. To distribute it evenly.
- Serving: Serve this delicious dish. With mashed potatoes, pasta, or rice. Make sure to spoon. Plenty of the creamy sauce. Over each serving. For the best flavor. And presentation.
Notes
To make this recipe gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend. I recommend a 1:1 gluten-free flour. For the best results. The rest of the ingredients—chicken thighs, mushrooms, spinach, and cream—are naturally gluten-free. So you don’t have to worry. About altering the taste. Or the texture of the dish. And don’t forget. To check your chicken stock. To ensure it’s gluten-free as well. This small change. Ensures you can enjoy. All the rich, creamy flavors. Without any worries!