Decadent Creamy Garlic Mushroom & Spinach Chicken

Why You’ll Love This Recipe

I love how this dish brings restaurant-style flavor without the complicated steps. The chicken stays juicy, the mushrooms add a hearty earthiness, and the creamy garlic sauce ties everything together in the most comforting way. It pairs beautifully with pasta, rice, or mashed potatoes—or I just serve it with crusty bread to scoop up all that sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1½ lbs boneless, skinless chicken breasts (halved lengthwise or pounded evenly)
Salt and pepper, to taste
1 tablespoon butter
8 oz mushrooms (cremini or white), sliced
4 cloves garlic, minced
2 cups fresh spinach
1 cup heavy cream
½ cup grated Parmesan cheese
½ teaspoon Italian seasoning
Pinch of red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

directions

1. I season the chicken with salt and pepper on both sides.

2. In a large skillet, I heat olive oil over medium-high heat and sear the chicken for 4–5 minutes per side until golden and cooked through. I remove it from the pan and set it aside.

3. In the same skillet, I reduce the heat to medium, melt the butter, and sauté the mushrooms for 5–6 minutes until browned and tender.

4. I stir in the garlic and cook for about 1 minute until fragrant.

5. I add the spinach and cook just until wilted, about 1–2 minutes.

6. I pour in the cream, stir in Parmesan, Italian seasoning, and red pepper flakes (if using), then simmer for 2–3 minutes until the sauce thickens.

7. I return the chicken to the pan, spoon the sauce over the top, and let it simmer for another 2–3 minutes to heat through.

8. I finish it off with chopped parsley and serve hot.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories per serving: 460 kcal

Variations

I sometimes swap the spinach for kale or add sun-dried tomatoes for a burst of tangy flavor. If I want a lighter version, I use half-and-half instead of heavy cream. For extra richness, I’ve even added a splash of white wine before pouring in the cream—it gives the sauce a nice lift.

storage/reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat it gently on the stove over low heat or in the microwave in short intervals, stirring in a splash of cream or broth to loosen the sauce if needed.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely. I’ve made this with boneless, skinless thighs and they stay super juicy and flavorful.

Can I make this dairy-free?

Yes, I’ve used full-fat coconut milk in place of cream and skipped the cheese. It changes the flavor slightly but still tastes amazing.

What can I serve this with?

I like serving it with pasta, mashed potatoes, or even cauliflower mash for a low-carb option. Crusty bread is also perfect for the sauce.

Can I freeze this dish?

Cream-based sauces don’t always freeze well, but I’ve had decent results freezing the chicken and mushrooms without the spinach and adding fresh spinach when reheating.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs—just skip the starchy sides and pair it with a keto-friendly option like cauliflower rice or steamed veggies.

Conclusion

Decadent Creamy Garlic Mushroom & Spinach Chicken is one of those foolproof recipes I keep on repeat. It’s rich, comforting, and packed with flavor, yet easy enough for a weeknight. Whether I’m cooking for myself or someone I want to impress, this dish always hits the mark and leaves me reaching for seconds.