Chicken Mushroom and Spinach Skillet Dinner

Spinach chicken mushroom skillet dinner.

Chicken Mushroom and Spinach Skillet Dinner

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

Cut two chicken breasts horizontally to make 4 chicken cutlets. Heat a heavy skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is shimmering, add the chicken cutlets. Season with half the salt and sear until browned. Turn the chicken, season the other side with salt and sear. This will take about 3 minutes per side. Remove the cutlets to a plate and cover to keep warm.
Add the sliced mushrooms and tomatoes to the pan. Cook, stirring frequently until the cherry tomatoes burst and the mushrooms have browned and lost their moisture. Add the chopped garlic and saute until fragrant. About 30 seconds.
Add the spinach, cream, ½ of the parmesan cheese and butter to the pan and stir until spinach wilts. This will only take a couple of minutes.
Nestle the chicken breasts into the mixture and cook for a couple of minutes or until chicken is warm. Garnish with the remaining parmesan cheese and serve.

Notes

Pro Tip: When you add the cream and butter to the pan, use a sturdy spatula to scrape up any browned bits that are on the bottom of the pan. There's so much flavor there.

How to cut breasts into cutlets. First, use a very sharp knife. Place the chicken cutlet on a cutting board and place your hand flat on the chicken to keep it from moving. Start at the wider end of the chicken breast and slowly slice horizontally watching as you go to make sure you're keeping the cut even.

Variations

Instead of using cream, combine 4 ounces of room temperature cream cheese with 2 tablespoons of milk. Add this mixture when the recipe instructs to add the cream. Note: it takes about an hour for cream cheese to soften to room temperature.
Serve this chicken mushroom and spinach mixture over pasta. You're loosing the gluten free factor, but it's a delicious option.
You can also serve this over easy oven baked rice or with a lovely green salad.
White Wine: If you've got some leftover white wine sitting on your counter, add a couple of glugs to the pan after you've cooked the mushrooms and tomatoes. It's a wonderful way to deglaze the pan and add another layer of flavor. Cook for a couple of minutes to reduce and cook out the alcohol, then proceed with the recipe

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.

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