Creamy Spinach and Mushroom Chicken One-Pot Dinner
A comforting one-pot meal featuring tender chicken, earthy mushrooms, and vibrant spinach in a creamy sauce.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Protein
- 1.5 pounds Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
Vegetables
- 4 cups Fresh Spinach Wilts beautifully when cooked.
- 8 ounces Sliced Mushrooms Preferably cremini or button mushrooms.
- 3 cloves Minced Garlic Provides aromatic depth.
- 1 medium Diced Onion Contributes sweetness and complexity.
Liquids
- 2 cups Low-Sodium Chicken Broth Serves as the liquid base for the sauce.
- 1 cup Heavy Cream Achieves creamy consistency.
Fats
- 2 tablespoons Olive Oil For sautéing the chicken and vegetables.
Seasonings
- to taste Salt Essential for seasoning.
- to taste Black Pepper Freshly cracked for best flavor.
Cheese
- 0.5 cup Grated Parmesan Cheese Adds a salty, nutty flavor.
Instructions
- Gather all your ingredients to streamline the cooking process.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Add diced chicken breast, season with salt and pepper, and sauté until golden brown (5-7 minutes).
- Remove cooked chicken from skillet and set aside.
- Add diced onion to the skillet and sauté until translucent (3-4 minutes).
- Add minced garlic and sliced mushrooms, sauté until mushrooms are golden (5-6 minutes).
- Return chicken to the skillet and stir to combine.
- Pour in chicken broth and deglaze the pan, scraping up any bits stuck to the bottom.
- Bring to a gentle simmer and cook for about 5 minutes.
- Reduce heat to low and stir in heavy cream until fully incorporated.
- Add fresh spinach and stir until wilted (2-3 minutes).
- Stir in grated Parmesan cheese, adjust seasoning with salt and pepper if needed.
- Remove from heat and serve.
Notes
Consider adding other vegetables or spices for customization.