Creamy, juicy, and bursting with savory garlic and earthy mushrooms, Savory Garlic Mushroom Chicken with Spinach is the kind of weeknight meal that feels special without the fuss. This one-skillet dish delivers rich, velvety sauce, tender seared chicken, and bright wilted spinach for a comforting dinner that comes together quickly. Fun fact: mushrooms soak up flavors like little sponges, which is why they make the sauce taste even more luxurious.
If you love simple, family-friendly dinners that taste like they took longer than they did, you’ll want to try this recipe tonight. For another cozy skillet meal idea on the blog, check out Savory Garlic Mushroom Chicken with Spinach to compare techniques and plating tips. Read on — you’ll be excited to get cooking!
What is Savory Garlic Mushroom Chicken with Spinach?
Ever wonder how a few humble ingredients become a dish that feels like a restaurant favorite? Savory Garlic Mushroom Chicken with Spinach is exactly that: seared chicken breasts finished in a garlicky, mushroom-studded cream sauce with a toss of fresh spinach. Why the long name? Because it tells the whole story — savory, garlicky, mushroomy, and full of greens. Who named it: a practical home cook, obviously. After all, “the way to a man’s heart is through his stomach.” Why not win hearts with flavor and simplicity? Try it and see how quickly it becomes a family staple.
Why You’ll Love This
This recipe is irresistible for three big reasons. First, the main highlight is the creamy garlic-mushroom sauce that coats the chicken and accents the spinach for a perfect balance of richness and freshness. Second, it’s cost-effective: simple pantry ingredients like chicken, mushrooms, and cream stretch into multiple servings, making it budget-friendly compared to takeout. Third, the flavor combos — garlic, thyme, butter, and a splash of chicken broth — create a savory depth that feels indulgent without complexity.
If you’re exploring the blog for similar comfort dishes, you might also enjoy the garlic butter salmon with spinach and mushrooms in creamy sauce for another seafood twist on these flavors. Ready to make it? Let’s get into the how-to.
How to Make
Quick Overview
This recipe is easy to prepare, satisfying to serve, and big on flavor. It features simple pan-searing techniques for the chicken, a quick sauté for the mushrooms, and a short simmer to build a silky sauce. The result: tender chicken with a creamy, slightly thickened sauce and wilted spinach. Prep time is about 10 minutes; cook time is about 20–25 minutes; total time roughly 30–35 minutes.
Ingredients
2 boneless, skinless chicken breasts — pounded to even thickness if needed and seasoned with salt and black pepper
Salt — to taste (for seasoning the chicken and final seasoning)
Black pepper — to taste (freshly ground recommended)
2 tablespoons olive oil — for searing the chicken, room temperature
2 tablespoons unsalted butter — for sautéing mushrooms, room temperature
2 cups mushrooms — sliced (baby bella or cremini recommended)
4 garlic cloves — minced (about 1 tablespoon), finely minced for best flavor release
1 cup chicken broth — low-sodium preferred
1/4 cup heavy cream — room temperature for smoother sauce
1 teaspoon dried thyme — or 1 tablespoon fresh thyme leaves, chopped
3 cups fresh spinach — loosely packed, rinsed and drained
Cooked pasta or rice — optional, to serve (about 2–3 cups cooked)
Directions
- Season chicken breasts with salt and black pepper. If breasts are thick, gently pound to even thickness for uniform cooking. Pat dry with paper towels to help achieve a good sear.
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully add the chicken and cook for 5–6 minutes per side until golden brown and fully cooked through (internal temperature 165°F / 74°C). Avoid flipping too often — let a crust form. Remove chicken from skillet and set aside on a plate tented with foil to keep warm.
- In the same skillet, reduce heat to medium-low and add the butter. Once melted, add the sliced mushrooms and sauté, stirring occasionally, until browned and their liquid has mostly evaporated, about 5 minutes. Use a spatula to scrape up browned bits for flavor.
- Add the minced garlic to the mushrooms and cook for 1 minute until fragrant. Be careful not to burn the garlic.
- Stir in the chicken broth, heavy cream, and dried thyme. Increase heat to medium and simmer gently for about 5 minutes until the sauce slightly thickens. Taste and add salt and pepper as needed.
- Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes. The spinach will reduce significantly in volume.
- Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce and mushrooms over the chicken and cook for another 2 minutes to heat through and meld flavors.
- Serve warm over cooked pasta, rice, or with crusty bread to soak up the sauce.
What to Serve With
- Buttered egg noodles or creamy mashed potatoes to soak up the sauce
- Fluffy white or brown rice for a neutral base
- A crisp green salad with lemon vinaigrette to cut the richness
- Steamed asparagus or roasted carrots for extra veggies
- A light white wine like Pinot Grigio or a glass of chilled sparkling water with lemon
Top Tips for Perfecting
- Substitutions: Use half-and-half instead of heavy cream for a lighter sauce, or swap chicken breasts for thighs (cook time may vary).
- Timing: Don’t overcrowd the pan when searing chicken — give each piece room to brown. If needed, cook in batches.
- Flavor boosts: Add a splash of white wine when deglazing before the broth for extra depth. Finish with a squeeze of lemon for brightness.
- Texture: If your sauce is too thin, simmer a minute longer. If too thick, add a tablespoon of broth at a time.
- Common mistakes: Burning garlic makes the sauce bitter — add it later and watch carefully. Also, avoid overcooking the chicken; use a thermometer for accuracy.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 3 days. Cool to room temperature before refrigerating.
Freezing: The cream-based sauce can change texture when frozen; if you must freeze, place chicken and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce. Avoid high heat, which can dry out the chicken or separate the sauce. Microwaving in short intervals also works — cover and stir between bursts.
FAQs
What can I use instead of heavy cream?
You can use half-and-half for a lighter sauce or full-fat coconut milk for a dairy-free option, though the flavor will change slightly.
Can I make this recipe ahead of time?
Yes — cook the components and store them separately if possible. Reheat gently and add fresh spinach when reheating to keep it bright.
How do I prevent the chicken from drying out?
Don’t overcook the chicken; sear over medium heat and check an internal temperature of 165°F (74°C). Let it rest for a few minutes before serving.
Can I use frozen spinach?
You can, but fresh gives the best texture. If using frozen spinach, thaw and squeeze out excess moisture before adding to the sauce.
Is this recipe gluten-free?
Yes, as written it’s gluten-free if you serve it with rice or gluten-free pasta. Always check labels on broth and other packaged items.
Conclusion
Savory Garlic Mushroom Chicken with Spinach is a weeknight hero: quick to prepare, comforting to eat, and impressive enough for guests. With simple techniques — searing, sautéing, and a short simmer — you’ll have a creamy, flavor-packed meal in about 30 minutes. Give it a try, share it with family, and enjoy the compliments that follow. For another take on spinach and mushroom chicken to inspire your next meal, see this version at Spinach Mushroom Chicken – Sip and Feast.
Savory Garlic Mushroom Chicken with Spinach
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
Ingredients
Main Ingredients
- 2 pieces Boneless, skinless chicken breasts Pounded to even thickness if needed
- to taste Salt For seasoning the chicken and final seasoning
- to taste Black pepper Freshly ground recommended
- 2 tablespoons Olive oil For searing the chicken
- 2 tablespoons Unsalted butter For sautéing mushrooms
- 2 cups Mushrooms Sliced (baby bella or cremini recommended)
- 4 cloves Garlic Minced (about 1 tablespoon)
- 1 cup Chicken broth Low-sodium preferred
- 1/4 cup Heavy cream Room temperature for smoother sauce
- 1 teaspoon Dried thyme Or 1 tablespoon fresh thyme leaves, chopped
- 3 cups Fresh spinach Loosely packed, rinsed and drained
- 2-3 cups Cooked pasta or rice Optional, to serve
Instructions
- Season chicken breasts with salt and black pepper. If breasts are thick, gently pound to even thickness for uniform cooking. Pat dry with paper towels to help achieve a good sear.
- Heat olive oil in a large skillet over medium heat until shimmering but not smoking. Carefully add the chicken and cook for 5–6 minutes per side until golden brown and fully cooked through (internal temperature 165°F / 74°C). Avoid flipping too often — let a crust form. Remove chicken from skillet and set aside on a plate tented with foil to keep warm.
- In the same skillet, reduce heat to medium-low and add the butter. Once melted, add the sliced mushrooms and sauté, stirring occasionally, until browned and their liquid has mostly evaporated, about 5 minutes. Use a spatula to scrape up browned bits for flavor.
- Add the minced garlic to the mushrooms and cook for 1 minute until fragrant. Be careful not to burn the garlic.
- Stir in the chicken broth, heavy cream, and dried thyme. Increase heat to medium and simmer gently for about 5 minutes until the sauce slightly thickens. Taste and add salt and pepper as needed.
- Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2 minutes. The spinach will reduce significantly in volume.
- Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce and mushrooms over the chicken and cook for another 2 minutes to heat through and meld flavors.
- Serve warm over cooked pasta, rice, or with crusty bread to soak up the sauce.