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Creamy Chicken with Spinach & Mushrooms
Sear chicken thighs, simmer in a creamy mushroom-spinach sauce — simple weeknight dinner ready in 35 minutes.
Why this recipe works
Creamy Chicken with Spinach and Mushrooms is a straightforward skillet dinner that combines seared chicken thighs with a quick mushroom-cream sauce and wilted spinach. It suits home cooks who want a satisfying, low-effort meal on weeknights.
- creamy chicken spinach mushrooms
- chicken thighs creamy sauce
- easy weeknight chicken recipe
- spinach mushroom skillet
Key takeaways
Ready in ~35 minutes
Simple steps; one skillet
Easy to adapt and store
Recipe guide
Creamy Chicken with Spinach and Mushrooms is a straightforward skillet dinner that combines seared chicken thighs with a quick mushroom-cream sauce and wilted spinach. It suits home cooks who want a satisfying, low-effort meal on weeknights.
A quick, one-skillet dinner ready in about 35 minutes.
- Ready in ~35 minutes
- Simple steps; one skillet
- Easy to adapt and store
Ingredients & timing
4 chicken thighs, 1 tbsp olive oil, 1 tbsp butter, 1 small onion (sliced), 2 garlic cloves (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. Prep 15 min • Cook 20 min • Difficulty: medium (3).
Step-by-step method
1) Season chicken with salt and pepper. Heat oil+butter in a large skillet over medium-high. Sear chicken 4–5 min per side until golden; remove. 2) Add onion and mushrooms to skillet; cook 4–5 min until softened. Add garlic and thyme; cook 30 sec. 3) Pour in chicken broth to deglaze, scrape browned bits, then stir in heavy cream. Return chicken, reduce heat, simmer 8–10 min until cooked through. 4) Add spinach in last 1–2 min to wilt, taste and adjust seasoning. Serve hot.
Quick tips & variations
For a lighter version use half-and-half or reduce cream. Add a squeeze of lemon or a handful of grated Parmesan to brighten flavor. Use boneless thighs for shorter cook time (reduce simmer by 2–3 min).
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
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FAQs
How many does this serve?
Serves about 3–4 depending on portion size.
Can I make this ahead and reheat?
Yes — refrigerate up to 3 days, reheat gently on low with a splash of broth to loosen the sauce.
What can I substitute for heavy cream?
Use half-and-half or full-fat milk plus a teaspoon of flour for slight thickening; sauce will be less rich.