Chicken Maria
Indulge in the velvety richness of Chicken Maria, a one-pan masterpiece that marries tender, golden-seared chicken breasts with a creamy, garlic-infused white wine sauce. This comforting yet elegant dish features a medley of sautéed baby bella mushrooms, finely chopped shallots, and wilted spinach enveloped in a luscious, Parmesan-enhanced cream sauce. Perfect for an impressive weeknight dinner or a special occasion, Chicken Maria is a 45-minute recipe that delivers restaurant-quality flavor in the comfort of your kitchen. Pair it with fluffy rice, al dente pasta, or crusty bread to soak up every drop of the savory sauce. This recipe highlights keywords like "creamy chicken recipes," "one-pan chicken dinners," and "easy white wine sauce," making it irresistible for anyone searching for gourmet flavors with minimal effort.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 cup baby bella mushrooms, sliced
- 1 cup dry white wine
- 1 cup heavy cream
- 0.5 cup chicken broth
- 3 cups fresh spinach leaves
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear them for 3-4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the finely chopped shallots and sauté for 2 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms are browned and tender.
Pour the white wine into the skillet, scraping the bottom of the pan to deglaze it and release any browned bits. Let the wine simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and chicken broth, mixing well to combine. Bring the sauce to a gentle simmer.
Return the chicken breasts to the skillet, spoon the sauce over them, and cover the skillet. Cook for 10-12 minutes, or until the chicken is fully cooked through (internal temperature of 165°F/74°C).
Add the fresh spinach leaves to the skillet, stirring gently until wilted, about 2 minutes.
Sprinkle the grated Parmesan cheese over the sauce and stir to combine.
Remove the skillet from the heat. Garnish with freshly chopped parsley, if desired, and serve warm with your choice of sides such as rice, pasta, or crusty bread.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 839 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
