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    Home » Easy Chicken Recipes

    Creamy Chicken Mushroom with Garlic, Parmesan, and Spinach!

    Published: Apr 26, 2022 · Modified: Apr 2, 2025 by Shem · This post may contain affiliate links

    50.2K shares
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    Jump to Recipe

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

    Content Summary hide
    Ingredients + Substitutions
    How to Make
    Storage & Reheating
    📝Recipe Card
    creamy chicken mushroom

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    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 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.
    creamy mushroom chicken parmesan spinach

    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.

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

    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.

    Please don't forget to share! 😉

    You may also like my other low carb recipes:

    • Chicken Adobo
    • Baked BBQ Chicken

    📝Recipe Card

    creamy chicken mushroom

    Creamy Chicken Mushroom

    Shem
    A delicious and restaurant quality creamy chicken mushroom recipe with garlic, parmesan cheese and spinach! This quick and easy (ready in 30 minutes or less) one skillet chicken dish is low carb with less than 5g of carbohydrates.
    4.91 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 6 servings
    Calories 268 kcal

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe

    Ingredients
      

    For the Searing

    • 6 pieces chicken thighs, skinless and boneless
    • 8 oz cremini mushroooms, sliced
    • 2 tbsp olive oil

    For the Creamy Sauce

    • 4 tbsp unsalted butter
    • 1 tsp minced garlic
    • 1 cup heavy cream or heavy whipping cream
    • ½ cup chicken broth
    • ¾ cup shredded parmesan or ½ c grated/finely shredded parmesan
    • ½ tsp garlic powder
    • 1 cup spinach
    • salt and pepper to taste
    • 1 tbsp flour or cornstarch (optional) if you want a thick creamy sauce

    Instructions
     

    • In a skillet or pan, heat olive oil. Lightly fry the chicken thighs 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 the chicken with a little bit of salt and pepper.
      6 pieces chicken thighs, skinless and boneless, 2 tbsp olive oil, salt and pepper to taste
    • Using the same pan, add the cremini mushrooms. Cook them until slightly soft. 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 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 TBSP of flour or cornstarch to 1 TBSP of water and pour to the sauce.
      4 tbsp unsalted butter, 1 tsp minced garlic, 1 cup heavy cream or heavy whipping cream, ½ cup chicken broth, ¾ cup shredded parmesan, ½ tsp garlic powder, 1 tbsp flour or cornstarch (optional)
    • 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

    Subsitute:
    • You can use chicken breast instead of thighs
    • White button mushrooms or canned mushrooms is ok
    • If using half and half, add 1-2 tbsp of flour 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
     
    Keyword creamy, easy

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    Comments

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      Recipe Rating




    1. millie says

      January 23, 2025 at 7:50 pm

      5 stars
      What is the reasoning for non salted butter?

      Reply
      • Admin says

        January 30, 2025 at 6:35 pm

        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.

        Reply
    2. Millie says

      January 23, 2025 at 7:47 pm

      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!

      Reply
    3. MrsMonier says

      August 11, 2024 at 12:13 am

      5 stars
      This is a fantastic recipe! I was really impressed!! Absolutely delicious!

      Reply
      • Admin says

        August 11, 2024 at 7:31 pm

        thank you glad you enjoyed it!

        Reply
    4. Becky says

      January 21, 2024 at 1:05 pm

      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.

      Reply
    5. Stephanie says

      August 14, 2023 at 4:18 pm

      5 stars
      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 😋

      Reply
      • Admin says

        August 14, 2023 at 7:26 pm

        Thank you!, I'm glad you loved it!

        Reply
    6. Barbara Shryack says

      March 14, 2023 at 6:42 pm

      5 stars
      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.

      Reply
      • Admin says

        March 20, 2023 at 5:41 pm

        We're glad you enjoyed it!

        Reply
      • Nita Scott says

        October 22, 2024 at 4:50 pm

        5 stars
        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!

        Reply
    7. Kathy J says

      March 11, 2023 at 4:30 pm

      5 stars
      I found the spinach 😁

      Reply
    8. Kathy J says

      March 11, 2023 at 4:28 pm

      The recipe title includes spinach, but the recipe did not. Do you add in the spinach when cooking the mushrooms?

      Reply
    9. Karen says

      July 15, 2022 at 11:00 am

      5 stars
      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

      Reply
    10. Tammy says

      January 30, 2022 at 5:36 pm

      5 stars
      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.

      Reply
    11. Karen says

      June 29, 2021 at 7:20 pm

      5 stars
      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!

      Reply
      • Admin says

        June 30, 2021 at 12:22 pm

        thank you, I'm glad you loved it!

        Reply
    12. Mary J says

      February 01, 2021 at 2:08 pm

      4 stars
      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

      Reply
    13. Stephanie Dunbar says

      October 12, 2020 at 11:41 am

      Can this made a day ahead? If so, how can it be reheated for the next nights dinner?

      Reply
      • Shem says

        October 13, 2020 at 11:39 am

        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.

        Reply
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