Creamy Chicken Mushroom

Restaurant-style creamy chicken with garlic, parmesan, mushrooms, and spinach. Ready in 30 minutes.

← Back to Home ← Back to Chicken
Creamy Chicken Mushroom
★ ★ ★ ★ ★
Rate this recipe
10 min Prep Time
20 min Cook Time
30 min Total Time
6 Servings

Ingredients

  • 6 boneless, skinless chicken thighs
  • 8 oz cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 3/4 cup shredded parmesan
  • 1/2 teaspoon garlic powder
  • 1 cup spinach
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a skillet over medium heat. Cook the chicken 4–5 minutes per side until golden. Season with salt and pepper. Remove and set aside.
  2. In the same pan, cook the mushrooms until slightly soft and caramelized. Do not overcook. Remove and set aside.
  3. Melt the butter in the same pan. Add the minced garlic and cook until soft. Stir in the heavy cream, chicken broth, garlic powder, and parmesan. Season with salt and pepper. Simmer about 2 minutes, until creamy. If the sauce is thin, stir in a slurry of 1 tablespoon flour or cornstarch mixed with 1 tablespoon water.
  4. Return the chicken and mushrooms to the pan. Simmer 5–10 minutes. Stir in the spinach and take the pan off the heat.
  5. Serve hot with rice or pasta.

Notes

Chicken breasts work instead of thighs. White or canned mushrooms are fine. If you use half-and-half, thicken with a little slurry. Double the fresh garlic if you skip garlic powder. Leftovers keep about 3 days in the fridge.