Chicken Mushroom Spinach
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A one-pan chicken mushroom spinach recipe in a garlic white wine sauce. Hearty, low-carb, and weeknight-easy.
- Prep time
- 10 minutes
- Cook time
- 30 minutes
- Total time
- 40 minutes
- Yield
- 4 servings
Ingredients
2 pounds (908g) thin sliced chicken cutlets Salt and pepper to taste 1/2 cup (65g) flour 1/4 cup (60g) olive oil 1 pound (454g) cremini mushrooms, sliced 5 cloves garlic, sliced 3/4 pound (340g) baby spinach 1 cup (240g) chicken stock 3/4 cup (180g) dry white wine 3 tbsp (42g) butter Optional: 2 tbsp cornstarch + 1/4 cup water (slurry)Instructions
- Cut chicken into 3-inch pieces. Pat dry, season, and dredge in flour.
- Heat olive oil in a large skillet over medium. Sear chicken 3 minutes per side, in batches. Set aside.
- Add mushrooms to pan and cook until browned (5-7 minutes). Add garlic and cook 2 more minutes.
- Season and pour in wine and stock. Scrape browned bits and reduce by half.
- Return chicken to pan. Add spinach, cover, and cook 2-3 minutes to wilt.
- If sauce is thin, stir in cornstarch slurry and simmer 2 minutes to thicken.
- Turn off heat, stir in butter, adjust seasoning. Serve hot.
Notes
Use chicken thighs if preferred; adjust cook time. Frozen spinach works thaw and squeeze dry before adding. Dish keeps for 3 days in fridge; reheat gently on stove or microwave. Optional: Swap slurry with a splash of cream for a richer sauce.Nutrition
- Calories
- 629
- Fat
- 30.2g
- Saturated fat
- 9.5g
- Sugar
- 2.7g
- Sodium
- 880mg
- Protein
- 72.6g
- Carbohydrates
- 9.5g
- Fiber
- 3.1g