A delicious and restaurant quality creamy chicken mushroom recipe with garlic, parmesan cheese, and spinach!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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.
Ingredients + Substitutions
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 some slurry (1 tablespoon flour or cornstarch + 1 tablespoon water)
- Parmesan Cheese. Three-forth cup of shredded parmesan cheese is perfect. I also use the ones in the bottle sometimes about ½ 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 can use salted butter too, you just need to adjust the amount of salt.
- Olive oil. For searing the chicken thighs. You can use any oil available you have like vegetable or canola.
- Salt and pepper to taste.
How to Make
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.
Sear 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.
Make 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.
Serve with pasta noodles or rice.
Storage & Reheating
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.
📝Recipe Card
Creamy Chicken Mushroom
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Equipment
- pan or skillet
Ingredients
For the Searing
- 6 pieces chicken thighs, skinless and boneless
- 8 oz cremini mushroooms, sliced
- 2 tablespoon olive oil or vegetable oil
For the Creamy Sauce
- 4 tablespoon unsalted butter
- 2 cloves garlic minced
- 1 cup heavy cream or heavy whipping cream
- ½ cup chicken broth
- ¾ cup shredded parmesan or ½ c grated/finely shredded parmesan
- ½ teaspoon garlic powder
- 1 cup spinach
- salt and pepper to taste
- slurry (1 tablespoon flour/cornstarch + 1 tablespoon water) optional: to make the sauce thick if not thick enough
Instructions
- In a skillet or pan, heat olive oil. Fry chicken thighs for 4-5 minutes each side in medium heat until both sides are golden brown. Sprinkle the chicken with a little bit of salt and pepper. Remove the chicken from the skillet and set them aside.6 pieces chicken thighs, skinless and boneless, 2 tablespoon olive oil, salt and pepper to taste
- Using the same pan, add the cremini mushrooms. Cook them until slightly soft and caramelized. Do not overcook. Remove the mushrooms and also set them aside.8 oz cremini mushroooms, sliced
- 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 powder 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. If the sauce is not thick enough mix 1 tablespoon of flour or cornstarch to 1 tablespoon of water and pour to the sauce.4 tablespoon unsalted butter, 2 cloves garlic, 1 cup heavy cream or heavy whipping cream, ½ cup chicken broth, ¾ cup shredded parmesan, ½ teaspoon garlic powder, slurry (1 tablespoon flour/cornstarch + 1 tablespoon water)
- It's time to combine all together. Put back the chicken and mushroom. Simmer for 5-10 minutes. Lastly, add the spinach and combine. Remove immediately from heat.1 cup spinach
- Serve hot with choice of rice or pasta. Enjoy!
Notes
- You can use chicken breast instead of thighs
- White button mushrooms or canned mushrooms is ok
- If using half and half, add 1 tablespoon of slurry (whisk 1 tablespoon flour or cornstarch + 1 tablespoon water ) to make the sauce thick
- Double the amount of minced garlic if you don't have garlic powder or vice versa
- Adjust salt accordingly if using salted butter
Also try Chicken Teriyaki or Chicken Adobo.
millie says
What is the reasoning for non salted butter?
Admin says
so you can control the amount of salt when seasoning to taste. If you only have salted butter, that's fine too. season to taste accordingly after.
Millie says
I did this reshape with frozen left over turkey from Christmas. I mixed dark and light pieces cut to workable size chunks. I still browned the chunks for flavor in the pan, even though the turkey was cooked. The outcome was amazing good. What a way to deal with extra turkey meat. Thanks for this great reshape!
MrsMonier says
This is a fantastic recipe! I was really impressed!! Absolutely delicious!
Admin says
thank you glad you enjoyed it!
Becky says
I made this with a little variation and it was so delicious!!! My only changes were I used portabello mushrooms, seasoned the raw chicken with onion powder salt and pepper, and added a jalapeño pepper - I love a bit of heat! I didn’t have to add flour and served it over black rice.
Stephanie says
Delicious 😋 thank you so much !! I used baby Bella mushrooms because that’s what I had at home and I put it over riced cauliflower… delicious 😋
Admin says
Thank you!, I'm glad you loved it!
Barbara Shryack says
This was delicious. I had a pkg of cremini mushrooms I wanted to use up along with a pkg of shredded chicken & leftover spinach. I bought some cream & started cooking. Good thing too, as my adult son came by so was able to have something to eat.
Admin says
We're glad you enjoyed it!
Nita Scott says
Loved this recipe and so did my family! I used boneless chicken breasts but cut in 3 pieces (each 1/2). I used 1/2 c. more chicken broth for extra sauce! It was also very simple to make! Saved this one!
Kathy J says
I found the spinach 😁
Kathy J says
The recipe title includes spinach, but the recipe did not. Do you add in the spinach when cooking the mushrooms?
Karen says
I make a double or triple batch of this and put it up in the freezer for a fast meal later in the month minus the noodles which I cook fresh when I reheat the sauce. Our family loves this recipe so very good
Tammy says
Made this and it was so good. I did not add flour because I am off sugar and white flour but I served over steamed broccoli. The sauce was very thin but taste wonderful. I had to use jar mushrooms because I did not want to go to store and I used chicken tenders. Hubby liked it too.
Karen says
Used chicken breasts, cut into smaller pieces. It’s what I had. Left out spinach. It’s what I didn’t have. Was still amazing! Family gave it a 5/5 and definitely a keeper (family speak for please make again). Probably will double the sauce cause it was so good. Served with rice but next time I’m going to try angel hair pasta for some variety. And it’s even Keto for me. Definitely recommend!
Admin says
thank you, I'm glad you loved it!
Mary J says
Made this tonight and my husband and I loved it , the sauce was a bit loose but I think that was my fault and an easy fix. We are going to have cauliflower mash with it next time so even if the sauce isn’t super thick it will be great with the mash . Thanks for a great recipe
Stephanie Dunbar says
Can this made a day ahead? If so, how can it be reheated for the next nights dinner?
Shem says
I have not tried making this ahead yet, but one time we had leftovers and ate it the next day and it still tasted good. Just keep it as you normally would with a leftover in an airtight container in the fridge, then reheat in the microwave.