Description
This Chicken with Spinach and Mushrooms recipe is a flavorful and creamy dish that is perfect for a cozy dinner. Tender chicken cooked with leeks, mushrooms, and spinach in a savory sauce, finished off with a creamy Greek yogurt twist.
Ingredients
Units
Scale
For the Chicken:
- 1.25 pounds boneless, skinless chicken thighs or breasts
- Salt and pepper
- 2 tablespoons olive oil
For the Sauce:
- 1 large leek, white and light green parts only, sliced thin
- 1 pound Crimini (Baby Bella) mushrooms, quartered
- 8 medium garlic cloves, minced
- 1 tablespoon flour
- 3/4 cup chicken stock, more if the sauce seems too thick
- 3 tablespoons Dry Sherry
- 1/2 teaspoon dried thyme
- 2 cups baby spinach, packed
- 1/2 cup plain Greek yogurt, full fat
Instructions
- Season the chicken: Season both sides of the chicken with salt and pepper.
- Cook the chicken: Heat olive oil in a large saute pan, then cook the chicken until golden. Remove and set aside.
- Saute the vegetables: Cook leeks, mushrooms, and garlic until caramelized. Add flour, then pour in chicken stock, sherry, and thyme.
- Finish the dish: Return chicken to the pan, top with spinach, cover, and cook until chicken is done. Stir in yogurt until well combined.
Notes
- If using low or nonfat yogurt, temper it before adding to the sauce to prevent curdling.
- If making ahead, add yogurt just before serving to avoid curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 140mg
