Creamy Chicken Mushroom with Garlic, Parmesan, and Spinach!

A delicious and restaurant quality creamy chicken mushroom recipe with garlic, parmesan cheese, and spinach!

This quick and easy one skillet chicken dish is low carb with less than 5g of carbohydrates. Serve with your choice of rice or pasta and you'll definitely have a gourmet dinner.

This chicken thigh recipe is so flexible, brimming with delightful flavors, and is ready in 30 minutes or less.

The Ingredients to a Creamy Chicken Mushroom

You can make this recipe as simple or elaborate as you can. Aside from the basic ingredients, you can add herbs like thyme and rosemary as chicken rub, red pepper flakes for spiciness, etc.

You may also add a secondary meat like fried bacon bits and even substitute or skip some of the ingredients.

But for this particular recipe, I made it as straightforward as I can using ingredients that are available in my pantry.

This creamy chicken mushroom is good for 4-6 servings.

Chicken Thighs

You will need 6 pieces of chicken thighs that are skinless and boneless. Your local grocery store usually sells this as 1 pack approximately one and a half pound.

Substitute option: chicken breasts, 2 pieces medium size, sliced lengthwise/horizontal

Cremini Mushrooms

I love cremini mushrooms especially the whole ones. Slicing them is just so satisfying (I'm weird like that!). I don't recommend buying the sliced ones. I don't find them fresh. 1 pack is usually 8 oz. You can add more up to 12 oz.

Substitute option: White mushrooms or any button mushroom. You may use canned pieces and stems too if that's the only available in your area.

Heavy Cream

If you want your creamy sauce thick, use 1 cup heavy cream.

Substitute option: Half and half. The sauce will be not as thick so you have to add 1 tbsp flour.

Parmesan Cheese

Three-forth cup of shredded parmesan cheese is perfect. You may also use the grated or finely shredded options by just one-half cup.

Chicken Broth

Half cup chicken broth for added flavor. If using bouillon cubes or granules, dissolve half cube or half teaspoon of granules in half cup of boiling water. Use this calculator for broth to bouillon conversion.

Garlic

This recipe calls for both fresh and powdered garlic. If you don't have both, you can double the amount of what you have.

Baby Spinach

1 cup either sliced or whole leaves. Spinach has lots of minerals and vitamins. They wilt and disappear when cooked and becomes slimy. Do not overcook as they tend to leave lingering bitter taste. Remove the stems if using large and dark spinach leaves . I recommend putting them last.

Unsalted Butter

For the cream. You may use salted butter too, you just need to adjust the amount of salt.

Olive oil

For searing the chicken thighs. You may use any oil available you have like vegetable or canola.

Salt and pepper to taste.

In my opinion, salt and pepper that have grinder/shaker work best for me. I tend to over season when using the measuring spoon.

How to Make Creamy Chicken Mushroom

You only need one skillet in making this creamy chicken mushroom recipe. Once you've gathered all the needed ingredients, it's time to start cooking.

Wash the chicken and pat them dry.

Searing the Chicken

Put one to two tablespoons of olive oil in a pan or skillet. Sear the chicken for 4-5 minutes each side in medium heat until both sides are golden brown. Remove the chicken from the skillet and set them aside. You may sprinkle some salt and pepper to the chicken.

Using the same pan, add the cremini mushrooms. Cook them until slightly soft. Do not overcook. Remove the mushrooms and set them aside.

The Creamy Chicken Mushroom Sauce

Now time to make the sauce. Again, using the same pan, add the butter until melted. Then put the minced garlic and saute until soft. Add the heavy cream, chicken broth, garlic and parmesan cheese.

Adjust the taste by adding salt and pepper. Simmer for 2 minutes or until the sauce becomes creamy or thick as desired.

It's time to combine all together. Put back the chicken and mushroom. Simmer for 5-10 minutes. Lastly, add the spinach, combine and remove from heat.

Best serve hot with your favorite choice of rice or pasta.

This recipe is also best for meal prep. Divide it in 6 servings and it is good for 3 days worth of meals both lunch and dinner.

You can store and reheat this dish for up to three days. But in my case this dish did not last long. It's so delicious that we finished it in a day.

Please don't forget to share! 😉

You may also like my other low carb recipes:

• Chicken Adobo
• Baked BBQ Chicken