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Creamy Chicken Mushroom Spinach Skillet - Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into cutlets or bite-size pieces
  • 1 teaspoon kosher salt, divided (plus more to taste)
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning or dried thyme
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 8–10 ounces cremini or baby bella mushrooms, sliced
  • 1 small yellow onion, finely chopped (optional but recommended)
  • 3–4 cloves garlic, minced
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for lighter)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • 3 cups fresh baby spinach, loosely packed
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Season the chicken: Pat the chicken dry. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and Italian seasoning. Toss to coat evenly.
  • Sear the chicken: Heat 1 tablespoon olive oil and the butter in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
  • Sauté mushrooms and aromatics: Lower heat to medium. Add remaining 1 tablespoon olive oil. Add mushrooms and a pinch of salt. Cook undisturbed for 2 minutes to brown, then stir and cook 3–4 more minutes. Add onion and cook 2–3 minutes until soft. Stir in garlic for 30 seconds until fragrant.
  • Deglaze: Pour in white wine (or 1/2 cup broth). Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes until reduced by about half.
  • Build the sauce: Add 1 cup chicken broth, heavy cream, Dijon, red pepper flakes, and remaining salt and pepper. Reduce heat to medium-low and simmer 3–5 minutes, stirring, until slightly thickened and glossy.
  • Add spinach and cheese: Stir in spinach until wilted, about 1 minute. Sprinkle in Parmesan and stir until melted and smooth. Taste and adjust seasoning with more salt or pepper as needed.
  • Finish and brighten: Return chicken and any juices to the skillet. Simmer 1–2 minutes to warm through. Stir in lemon juice for freshness.
  • Serve: Garnish with chopped parsley and extra Parmesan. Serve over pasta, rice, mashed potatoes, or with crusty bread.