Name: Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Description

This Creamy Mushroom Chicken with Spinach offers a delightful blend of flavors that transforms a weeknight dinner into a gourmet experience.

Ingredients

Scale

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