Chicken Mushroom and Spinach Skillet

Spinach chicken mushroom skillet dinner.

Chicken Mushroom and Spinach Skillet

This Chicken Mushroom and Spinach Skillet Dinner is easy enough for a weeknight meal and elegant enough to serve to guests.

Course Main Course Chicken

Cuisine Italian

Diet Gluten Free

Prep Time 5

Cook Time 25

Servings

Calories 451kcal

Author Lea Ann Brown

Ingredients

2 tablespoons neutral oil canola or vegetable oil work well here.
2 boneless skinless chicken breasts cut horizontally into cutlets
½ teaspoon Kosher Salt
2 Tablespoons butter
8 ounce sliced mushrooms I like baby bella mushrooms, button mushrooms will also work great.
2 cups cherry tomatoes grape tomatoes work best.
3 cloves garlic peeled and chopped
4 cups fresh spinach about two generous fist-fulls.
½ cup Parmesan cheese grated, and divided
1 cup heavy cream

Instructions

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.
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.
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.
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.
Sprinkle with the remaining Parmesan cheese and serve warm.

Notes

Tips For Success

Cut the chicken evenly. Slice the breasts horizontally into cutlets of similar thickness. This helps them cook at approximately the same rate and prevents thinner pieces from drying out.
Pat the chicken dry before searing. Removing excess surface moisture helps the chicken brown instead of steam.
Don't rush the mushrooms. Mushrooms release moisture as they cook. Let that liquid evaporate and give the mushrooms time to brown before adding the cream.
Wait to add the garlic. Garlic cooks quickly and can turn bitter if exposed to high heat for too long. Adding it after the mushrooms and tomatoes have cooked helps preserve its flavor.
Let the tomatoes burst. The softened tomatoes release flavorful juices that blend with the cream and Parmesan. This sweet-tart element is one of my favorite parts of this recipe.
Scrape up the browned bits. When adding the cream and butter, use a sturdy spatula to loosen the browned bits from the bottom of the skillet. That's concentrated flavor you don't want to leave behind.
Don't overcook the spinach. Add it near the end and stir just until wilted. It should remain tender and retain some of its fresh green color.
Use a thermometer for the chicken. Chicken breasts are lean, and the cutlets cook quickly. An instant-read thermometer takes the guesswork out of knowing when they're done.

I like to purchase Cherub brand tomatoes. Cherubs are a variety of grape tomatoes which have a stronger outer skin and meatier, less watery flesh. They are easier to slice for salads, hold up better during cooking or roasting and are reliable year round with their mild, sweet flavor.

Nutrition