If you’re looking for a dinner that feels indulgent but doesn’t take hours to prepare, then this Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon is your answer. The appeal of this recipe lies not only in its rich and creamy sauce but also in the combination of fresh ingredients that create a delightful harmony of flavors. The tender chicken breasts are simmered to perfection in a luscious Parmesan sauce that enhances the umami of the mushrooms and the tanginess of the sun-dried tomatoes. Plus, the vibrant spinach and a zesty hint of lemon bring brightness to this comforting dish, making it ideal for a delicious weeknight meal.
What sets this creamy mushroom chicken apart is its ability to transform simple ingredients into something extraordinary. You can prepare this dish in just about 45 minutes, making it perfect for busy weekdays while still treating your family or guests to a gourmet experience. The cooking method emphasizes not just flavor but also texture, providing a satisfying bite that you’ll want to savor. This creamy chicken dish is sure to become a favorite, offering warmth and richness where every bite is a little taste of comfort.
Why You’ll Love This Creamy Mushroom Chicken
- Quick and Easy: Ready in just 45 minutes, making it perfect for busy weeknights.
- Delicious Flavors: The combination of mushrooms, spinach, and sun-dried tomatoes makes for a rich, enticing flavor profile.
- Comforting and Satisfying: Creamy Parmesan sauce adds a luxurious touch, elevating your usual chicken dinner.
- Versatile Ingredients: This dish allows for substitutions, so you can tailor it to your preferences.
Preparation Phase & Tools to Use
Before diving into cooking this Creamy Mushroom Chicken, it’s essential to prep your kitchen and gather the necessary tools to ensure a smooth cooking experience. Start by working in a clean space with all your ingredients ready to go. You’ll need a large skillet for cooking the chicken and sauce and a cutting board for chopping vegetables. Having measuring cups and spoons handy will make adding your ingredients effortless. A spatula is key for stirring and scraping up those flavorful bits from the pan, and a knife and chopping board are essential for the mushrooms and other aromatic ingredients.
Make sure to pound your chicken breasts to an even thickness, which allows for quicker and even cooking. This recipe benefits from high-quality chicken breasts, and using fresh mushrooms will give you the best flavor. Additionally, it’s wise to have your sun-dried tomatoes and spinach washed and ready before you start cooking to streamline the process. Once you’ve prepped everything, you’re ready to create a meal that is as easy to make as it is delightful to eat!
Ingredients
- 1¼ pounds boneless, skinless chicken breasts, pounded to even thickness
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 10 ounces mushrooms, sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, finely chopped
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup chicken broth, divided
- ¾ cup heavy cream
- 1 tablespoon whole-grain mustard
- 2 tablespoons balsamic vinegar
- ¾ cup freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 lemon
- ½ cup sun-dried tomatoes, chopped
- 2 packed cups baby spinach
Instructions
Step 1: Season and Sear the Chicken
Begin by generously seasoning both sides of the pounded chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add the chicken breasts to the skillet, cooking each side for about 4–5 minutes until they are beautifully golden brown and nearly cooked through. Once done, remove the chicken from the skillet and set it aside on a plate. This initial step is crucial to lock in the juices and flavors of the chicken, ensuring it remains tender throughout the cooking process.
Step 2: Sauté the Vegetables
In the same skillet where you cooked the chicken, melt the butter over medium heat. Once melted, add the sliced mushrooms and diced onion, allowing them to sauté gently. Stir occasionally for about 8–10 minutes until the mushrooms are softened and the onions are lightly browned. The browning stage brings out the natural sweetness of the onions and the earthy flavor of the mushrooms. After this, add the minced garlic and fresh thyme, cooking for an additional 30 seconds to release their captivating aroma.
Step 3: Create the Sauce
Now it’s time to build your delicious creamy sauce. Sprinkle the all-purpose flour over the sautéed vegetables, stirring it in thoroughly to avoid lumps. Allow the flour to cook for around 1 minute, which will remove that raw flour taste. Gradually pour in ¼ cup of the chicken broth, stirring continuously while scraping the bottom of the pan to lift the flavorful bits left from the chicken and vegetables. This depth of flavor is essential for your creamy sauce.
Step 4: Combine the Ingredients
Add the remaining chicken broth, heavy cream, whole-grain mustard, balsamic vinegar, lemon zest, and chopped sun-dried tomatoes to the pan. Stir the mixture until everything is combined smoothly, and let it simmer gently. This will allow the flavors to meld beautifully, forming a rich sauce.
Step 5: Simmer the Chicken
Return the seared chicken to the skillet, nestling it among the creamy mixture. Increase the heat slightly to bring the sauce to a gentle simmer, then lower the heat to allow for further cooking. Let it simmer for around 5–6 minutes, or until the sauce thickens slightly and the chicken is thoroughly cooked. This step is important as it also allows the chicken to absorb some of that delicious sauce.
Step 6: Finish with Spinach and Cheese
Finally, stir in the baby spinach just until it wilts, which will only take about a minute. This adds a burst of color and nutrition. Remove the skillet from heat and fold in the freshly grated Parmesan cheese, stirring until the cheese melts and creates an irresistibly creamy texture. Taste the sauce for seasoning and adjust with additional salt and pepper if desired. Serve immediately, topped with extra Parmesan for an elegant finish.
Variations
- Protein: Substitute chicken with turkey, shrimp, or even tofu for a vegetarian version.
- Vegetables: Add other greens, such as kale or broccoli, or incorporate bell peppers for added color and flavor.
- Spices: Experiment with crushed red pepper flakes for heat or Italian seasoning for an aromatic twist.
Cooking Notes
- Make sure to pull your chicken out of the fridge about 30 minutes before cooking to ensure even cooking.
- For a gluten-free option, replace regular flour with a gluten-free substitute.
Serving Suggestions
- Serve this creamy mushroom chicken over a bed of rice, pasta, or quinoa to soak up the delicious sauce.
- A crisp green salad with a citrus vinaigrette can provide a refreshing balance to the richness of the dish.
Tips
- Don’t skip the pounded chicken step; it significantly influences the texture of the meat.
- If you’re short on time, use pre-chopped vegetables and rotisserie chicken for a quick meal.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 550 per serving (this may vary depending on specific ingredients used)
- Protein: 45g
- Sodium: approximately 700mg
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. However, it’s best to add the spinach and cheese fresh just before serving.
Can I freeze the leftovers?
While it is possible to freeze this dish, the texture of the cream may change upon thawing. For best results, consume leftovers within 3-4 days.
What can I substitute for the cream?
You can use half-and-half or a dairy-free cream alternative like cashew cream for a lighter dish.
Is there a way to make this dish spicier?
Add crushed red pepper flakes or diced jalapeños to the garlic while sautéing for an extra kick!
Conclusion
This Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon offers a blend of comfort and sophistication, making it delightful for any occasion. Its versatility allows you to adapt it to your tastes, whether you’re using different proteins or substituting vegetables. As you enjoy this dish, you’ll appreciate not just the flavors, but also the ease with which it comes together. If you loved making this recipe, we’d love to hear how it turned out for you. Feel free to share your variations in the comments below, and don’t forget to pin this recipe for future meal planning!
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Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Creamy Mushroom Chicken with Spinach offers a delightful blend of flavors that transforms a weeknight dinner into a gourmet experience.
Ingredients
- 1¼ pounds boneless, skinless chicken breasts, pounded to even thickness
- ¾ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 10 ounces mushrooms, sliced
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme, finely chopped
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup chicken broth, divided
- ¾ cup heavy cream
- 1 tablespoon whole-grain mustard
- 2 tablespoons balsamic vinegar
- ¾ cup freshly grated Parmesan cheese, plus extra for serving
- Zest of 1 lemon
- ½ cup sun-dried tomatoes, chopped
- 2 packed cups baby spinach
Instructions
- Begin by generously seasoning both sides of the pounded chicken breasts with salt and black pepper. In a large skillet, heat the olive oil over medium heat until shimmering. Carefully add the chicken breasts to the skillet, cooking each side for about 4–5 minutes until they are beautifully golden brown and nearly cooked through. Once done, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet where you cooked the chicken, melt the butter over medium heat. Once melted, add the sliced mushrooms and diced onion, allowing them to sauté gently. Stir occasionally for about 8–10 minutes until the mushrooms are softened and the onions are lightly browned.
- Now it’s time to build your delicious creamy sauce. Sprinkle the all-purpose flour over the sautéed vegetables, stirring it in thoroughly to avoid lumps. Gradually pour in ¼ cup of the chicken broth, stirring continuously while scraping the bottom of the pan to lift the flavorful bits left from the chicken and vegetables.
- Add the remaining chicken broth, heavy cream, whole-grain mustard, balsamic vinegar, lemon zest, and chopped sun-dried tomatoes to the pan. Stir the mixture until everything is combined smoothly, and let it simmer gently.
- Return the seared chicken to the skillet, nestling it among the creamy mixture. Increase the heat slightly to bring the sauce to a gentle simmer, then lower the heat to allow for further cooking. Let it simmer for around 5–6 minutes, or until the sauce thickens slightly and the chicken is thoroughly cooked.
- Finally, stir in the baby spinach just until it wilts. Remove the skillet from heat and fold in the freshly grated Parmesan cheese, stirring until the cheese melts and creates an irresistibly creamy texture. Serve immediately, topped with extra Parmesan for an elegant finish.
Notes
Serve this dish over rice or pasta to soak up the sauce. Can be made ahead of time, but add the spinach and cheese fresh before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 700 mg
- Protein: 45 g