Chicken Mushroom and Spinach Skillet

My friend Cauleen made this for us for dinner a couple of weeks ago, and we liked it so much that I’ve made it twice in the last couple weeks. Don’t you love it when you find an easy recipe that you like that much? This is a creamy, dreamy one skillet meal the family will love.

Why You’ll Love This Recipe

Skillet dinners are always welcome around our house, and this one has everything I look for in a satisfying meal. Let’s get cooking!

• Chicken Cutlets: They’re fun to cook with because they sear quickly. Chicken cutlets are also wonderful for recipes with rich, flavorful sauces. My Chicken with Boursin cheese is another favorite when you’re looking for an easy but elegant chicken dinner.
• Creamy without a flour-thickened sauce. Heavy cream, butter, and Parmesan create a rich, savory coating for the chicken and vegetables. If you enjoy chicken dinners with a flavorful pan sauce, try my White wine chicken with gremolata. It’s another delicious way to use a skillet to build layers of flavor.
• Burst tomatoes add balance. Sweet, juicy cherry tomatoes bring brightness and acidity to the earthy mushrooms and creamy sauce.
• A complete skillet dinner. Chicken, mushrooms, and spinach cook together in one pan, making this a satisfying meal with less cleanup.
• Weeknight-friendly cooking. Thin chicken cutlets cook quickly, and the vegetables and sauce come together in the same skillet.
• Easy to customize. You can substitute chicken thighs, swap the spinach for another vegetable, or serve the creamy chicken mixture over pasta or rice.

Ingredients You’ll Need

• Chicken breasts: Boneless, skinless breasts cut horizontally into thin cutlets cook quickly and more evenly than whole breasts.
• Cherry Tomatoes: These add color, sweetness, and acidity. Cooking them until they soften and burst, releases juices into the sauce.
• Fresh Spinach: Baby spinach wilts quickly into the warm sauce. Mature spinach also works when thick stems are removed and larger leaves are chopped.
• Mushrooms: Baby bella (cremini) mushrooms offer an earthy flavor. White button mushrooms are a suitable alternative.
• Parmesan: Adds salty, savory depth and helps give the sauce body. Finely grated cheese incorporates more easily.
• Garlic: Adds savory aroma and depth. Cook it only until fragrant to avoid bitterness.
• Cream: Creates the creamy base of the sauce. Its richness is part of the recipe’s defining texture.
• Butter: Adds richness and helps round out the sauce’s flavor.

Substitutions and Variations

One of the nice things about this chicken mushroom and spinach recipe is that it’s easy to adapt without losing its creamy, savory character.

• Can I use chicken thighs instead of chicken breasts? Absolutely. Boneless, skinless chicken thighs are a good substitute. They’re naturally more forgiving and stay juicy. You don’t need to slice them into cutlets, but they may take longer to cook. Make sure they reach an internal temperature of 165°F.
• Can I use purchased chicken cutlets? Yes. Store-bought chicken cutlets are often quite thin, so watch them closely while searing. Chicken tenders also work.
• Can I substitute the heavy cream? I’ve made a cream cheese variation. Combine 4 ounces of softened cream cheese with 2-3 tablespoons of milk, stirring until smooth. Add this mixture when the recipe calls for the heavy cream. Allow the cream cheese to come to room temperature first so it blends more easily.
• Can I use sun-dried tomatoes? Yes. A reader has successfully made this recipe with sun-dried tomatoes instead of fresh cherry tomatoes. They will provide a more concentrated, tangy tomato flavor rather than the juicy sweetness of burst fresh tomatoes. Adjust the amount to taste.
• Can I add white wine? After the mushrooms and tomatoes have cooked, add a couple of splashes of dry white wine to the skillet. Scrape up the browned bits and let the wine reduce for a couple of minutes before adding the spinach, cream, butter, and Parmesan. It adds another layer of flavor to the sauce.

1. Step 1: Sear the chicken cutlets Cut each chicken breast horizontally to create four thin cutlets. Pat the chicken dry with paper towels. Heat a large, heavy skillet over medium-high heat. Add the oil. Once shimmering, add the chicken cutlets and season with half of the kosher salt. Sear for approximately 3 minutes per side, until nicely browned. Remove the chicken to a plate and cover loosely to keep warm. Tip: The chicken will finish cooking when it returns to the skillet. Cooking time will depend on the thickness of your cutlets.
2. Step 2: Cook The Mushrooms and Tomatoes: Add sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have lost their moisture and browned. Add the garlic and cook until fragrant, about 30 seconds.

This step is important. Allowing the mushroom moisture to cook away before adding the cream helps prevent a watery sauce. The burst tomatoes release their juices, which become part of the sauce.

3. Step 3: Make the Parmesan Cream Sauce: Add the fresh spinach, heavy cream, butter, and half of the Parmesan cheese. Stir gently until the spinach wilts, about 1-2 minutes. Use a sturdy spatula to scrape up any browned bits on the bottom of the skillet. Those little bits add wonderful flavor to the sauce. The sauce should look creamy and slightly loose at this point. It will coat the chicken and vegetables without having the thick consistency of gravy.
4. Step 4: Return The Chicken To The Skillet: Nestle the seared chicken cutlets back into the mushroom, tomato, and spinach mixture. Cook for another couple of minutes, until the chicken is heated through and reaches an internal temperature of 165°F. Check the thickest part of each cutlet with an instant-read thermometer.
5. Serve: Sprinkle with the remaining Parmesan cheese and serve warm.

Storage and Reheating

• Refrigerating leftovers: Store leftover chicken, mushrooms, tomatoes, and spinach in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat individual portions gently in the microwave at 50% power, adding a small drizzle of cream if the sauce has thickened. Heat in short intervals until warmed through. You can also reheat leftovers in a covered skillet over low heat, stirring gently.
• Freezing: I don’t recommend freezing this recipe. The cream sauce can change texture, and the cherry tomatoes become soft and lose their structure after thawing. This dish is best enjoyed fresh or refrigerated for another meal.