Chicken With Spinach and Mushrooms Recipe

If you love a comforting, healthy dinner that comes together in under an hour, Chicken With Spinach and Mushrooms is about to become your new weeknight favorite! Tender chicken pieces, savory mushrooms, vibrant spinach, and a silky yogurt sauce all cozy up in one pan—simple, hearty, and positively crave-worthy.

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Ingredients You’ll Need

This Chicken With Spinach and Mushrooms is proof that a handful of simple ingredients can work real magic in your kitchen. Each component brings its own touch—whether it’s the juiciness of chicken, earthy mushrooms, or the vibrant green spinach, every ingredient pulls its weight!

• Boneless, skinless chicken thighs or breasts (1.25 pounds): Choose thighs for richer flavor or breasts for a leaner bite—either works beautifully.
• Salt and pepper: The essential seasoning duo brings out all the flavors in the chicken and veggies.
• Olive oil (2 tablespoons): For browning the chicken and sautéing the veggies; it adds lovely flavor and helps everything cook evenly.
• Large leek, white and light green parts only, sliced thin: Leeks lend sweetness and a subtle onion note that’s just irresistible with mushrooms and spinach.
• Crimini (Baby Bella) mushrooms, quartered (1 pound): Earthy, meaty mushrooms transform this dish from ordinary to special.
• Garlic cloves, minced (8 medium): Don’t skimp—the savory aroma of sautéed garlic is a must!
• Flour (1 tablespoon): Just enough to help the sauce thicken and cling to each piece of chicken.
• Chicken stock (3/4 cup, more if needed): Forms the base of a silky sauce and adds rich depth.
• Dry Sherry (3 tablespoons): Adds gentle warmth and complexity, but you can substitute with white wine if needed.
• Dried thyme (1/2 teaspoon): A tiny bit goes a long way in giving the sauce an herby finish.
• Baby spinach, packed (2 cups): Tender baby spinach gives color, freshness, and an extra dose of nutrients.
• Plain Greek yogurt, full fat (1/2 cup): The key to that creamy sauce—full fat makes it rich, but see the note below for nonfat options!

Variations

One of the best things about Chicken With Spinach and Mushrooms is how endlessly customizable it is. Whether you’re working with what’s on hand or catering to dietary needs, you can easily make this recipe your own!

• Dairy-Free: Omit the Greek yogurt and stir in a splash of coconut milk or cashew cream for luscious richness without the dairy.
• Add More Vegetables: Toss in chopped bell peppers, zucchini, or asparagus tips for even more color and crunch.
• Wine Swap: Use dry white wine instead of sherry, or leave it out entirely for a kid-friendly version.
• Go Vegetarian: Try cubed tofu or cooked white beans in place of chicken for a plant-based main.

How to Make Chicken With Spinach and Mushrooms

Step 1: Season and Brown the Chicken

Start by patting your chicken dry and seasoning both sides generously with salt and pepper. Heat olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering hot, add the chicken in a single layer. Let it cook undisturbed for 3 to 4 minutes until it develops golden spots, then flip and repeat on the other side—this gives wonderful flavor and color. Set the chicken aside on a plate while you move on to the veggies.

Step 2: Sauté the Leeks and Mushrooms

In the same pan, add your leeks and quartered mushrooms. Sauté for about 5 minutes, stirring occasionally, until the mushrooms soften and begin to caramelize and leeks are tender. The caramelization at this stage will deepen the flavor of your finished dish. Add the minced garlic and cook for just a couple more minutes, letting that delicious aroma fill your kitchen.

Step 3: Build the Sauce

With the veggies softened, sprinkle over the flour and toss to coat everything smoothly—this creates the base for a luscious sauce. Cook the flour for about a minute, then pour in the chicken stock, dry sherry, and dried thyme. Bring the mixture to a simmer, stirring well so there are no lumps. If the sauce thickens too much, just add a splash more chicken stock until you reach your perfect consistency.

Step 4: Finish Cooking With Spinach and Chicken

Nestle the browned chicken back into the pan and scatter your baby spinach over the top. Cover the pan with a lid, letting everything steam together for about 4–5 minutes. The spinach will wilt perfectly, and the chicken will finish cooking gently, absorbing all those wonderful pan juices.

Step 5: Stir in the Creamy Yogurt

Once the chicken is cooked through, remove the pan from the heat. Gently stir everything to incorporate the wilted spinach, then dollop in the Greek yogurt. Mix gently until the sauce turns creamy and glossy. If you’re using low- or nonfat yogurt, be sure to temper it first—this little step helps prevent curdling and keeps your sauce silky smooth.

How to Serve Chicken With Spinach and Mushrooms

Garnishes

Add a sprinkle of fresh parsley or chives just before serving for a pop of color and brightness. If you love a little tang, a squirt of fresh lemon or a dusting of lemon zest lifts every bite to something extra special.

Side Dishes

This dish is dreamy over a bed of fluffy rice, creamy mashed potatoes, or warm buttered noodles to soak up all that luscious sauce. For a lighter pairing, try it with a side of quinoa, farro, or simply a crusty piece of artisan bread.

Creative Ways to Present

Serve Chicken With Spinach and Mushrooms family-style in the skillet for a cozy, rustic feel or plate individually with a swirl of the creamy sauce for an elegant touch. For date night, spoon the chicken over wilted greens and add a few roasted cherry tomatoes for a restaurant-worthy look!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken With Spinach and Mushrooms keeps well in the fridge for up to 3 days. Store in an airtight container, and try to cool it quickly before refrigerating to preserve the best texture and flavor.

Freezing

While you can freeze leftovers, keep in mind the texture of the spinach and yogurt sauce may change slightly when thawed. For best results, freeze the dish before adding the yogurt—just stir it in fresh right after reheating.

Reheating

Reheat gently over low heat in a pan, adding a splash of chicken stock to loosen the sauce. If the dish was frozen without yogurt, stir in the yogurt once everything is hot to get that signature creamy finish.

FAQs

Final Thoughts

I can’t recommend Chicken With Spinach and Mushrooms enough—it’s cozy, nourishing, and truly a dish that brings people together around the table. Give it a try this week, and I promise it’ll become a go-to favorite in your kitchen as well. Enjoy every creamy, comforting bite!

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