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Creamy Chicken with Spinach and Mushrooms
Easy creamy chicken thighs with spinach and mushrooms—seared, simmered in a simple cream sauce. Ready in ~35 minutes.
Why this recipe works
This skillet recipe yields seared chicken thighs in a creamy mushroom and spinach sauce—simple enough for weeknights, tasty enough for guests. It suits cooks who want a straightforward, one-pan dinner with flexible swaps.
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Key takeaways
Sear chicken first for best texture.
Finish sauce off the heat with delicate dairy swaps if needed.
Ready in about 35 minutes for a balanced weeknight meal.
Recipe guide
This skillet recipe yields seared chicken thighs in a creamy mushroom and spinach sauce—simple enough for weeknights, tasty enough for guests. It suits cooks who want a straightforward, one-pan dinner with flexible swaps.
A quick, weeknight-friendly skillet meal with tender seared thighs and a silky mushroom-cream sauce.
- Sear chicken first for best texture.
- Finish sauce off the heat with delicate dairy swaps if needed.
- Ready in about 35 minutes for a balanced weeknight meal.
Ingredients (for 4 servings)
4 chicken thighs; 1 tbsp olive oil; 1 tbsp butter; 1 small onion, chopped; 2 cloves garlic, minced; 200 g mushrooms, sliced; 200 g spinach; 1/2 cup chicken broth; 1/2 cup heavy cream; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper.
Step-by-step
1) Pat chicken dry and season with salt, pepper and half the thyme. 2) Heat oil and butter over medium-high; sear chicken skin-side down 4–5 min per side until golden, then set aside. 3) Reduce heat to medium, sauté onion 3 min, add garlic and mushrooms and cook until browned (4–5 min). 4) Pour in broth, scrape pan, return chicken, cover and simmer 8–10 min until cooked. 5) Remove chicken, stir in cream, simmer gently, add spinach and remaining thyme until wilted and sauce thickens (2–3 min). 6) Return chicken, spoon sauce over, heat 1–2 min and adjust seasoning.
Tips, swaps and timing
Use bone-in thighs for juicier results; boneless cooks faster. Substitute half-and-half for a lighter sauce or Greek yogurt off-heat to avoid curdling. Total time: ~15 min prep + 20 min cook. For a thicker sauce simmer longer or stir in 1 tsp cornstarch dissolved in cold water.
Ingredients
- 4 pieces chicken thighs
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion
- 2 cloves garlic
- 200 g mushrooms
- 200 g spinach
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Pat chicken dry and season with salt, pepper, and half the thyme.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add chicken thighs skin-side down and sear until golden, 4–5 minutes per side; transfer to a plate.
- Reduce heat to medium and add chopped onion to the skillet; sauté until softened, about 3 minutes.
- Stir in minced garlic and sliced mushrooms; cook until mushrooms release moisture and brown, 4–5 minutes.
- Pour in chicken broth and scrape up browned bits from the pan.
- Return chicken to the skillet, cover, and simmer 8–10 minutes until cooked through.
- Remove chicken briefly and stir heavy cream into the skillet; bring to a gentle simmer.
- Add spinach and remaining thyme; cook until wilted and sauce slightly thickens, 2–3 minutes.
- Return chicken to the sauce, spoon sauce over the pieces, and heat through for 1–2 minutes.
- Taste and adjust seasoning with salt and pepper before serving.
FAQs
Can I use boneless chicken thighs?
Yes—reduce simmering time by a few minutes; check internal temp reaches 165°F (74°C).
How long does leftovers keep?
Store in an airtight container in the fridge for 3–4 days; reheat gently to avoid overcooking.
Can I make this dairy-free?
Use full-fat coconut milk or a creamy plant-based alternative and simmer gently; flavor will be slightly different.