Italian Chicken with Mushrooms and Spinach
Indulge in the comforting flavors of Italian cuisine with this creamy Italian Chicken with Mushrooms and Spinach. Juicy, pan-seared chicken breasts are simmered to perfection in a luscious Parmesan-infused cream sauce, packed with earthy mushrooms, vibrant fresh spinach, and fragrant garlic. A hint of dried oregano and optional red pepper flakes adds depth and a touch of heat to this one-skillet dinner that’s perfect for busy weeknights or cozy gatherings. Finished with fresh basil for a burst of brightness, this dish pairs beautifully with pasta, rice, or crusty bread to soak up every drop of the rich and flavorful sauce. Quick to prepare and utterly satisfying, this recipe is a must-try for lovers of creamy chicken dinners.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces white button or cremini mushrooms, sliced
- 4 cloves garlic, minced
- 5 cups fresh spinach leaves
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 0.5 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil leaves, chopped
Instructions
Place the chicken breasts on a clean cutting board. Pat them dry with a paper towel, then season both sides with salt, black pepper, and garlic powder.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and sear for 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened and golden.
Add the minced garlic to the mushrooms and sauté for 1 minute, until fragrant.
Reduce the heat to medium. Add the fresh spinach to the skillet and cook for 2-3 minutes, stirring, until wilted.
Pour the heavy cream and chicken broth into the skillet. Stir in the Parmesan cheese, dried oregano, and red pepper flakes (if using). Let the sauce simmer for 2-3 minutes, stirring frequently, until slightly thickened.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and cook for 8-10 minutes over low heat, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle the chopped basil over the chicken just before serving.
Serve the Italian Chicken with Mushrooms and Spinach hot, with a side of your choice, such as pasta, rice, or crusty bread.
Nutrition Facts
Calories |
2844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.3 g | 234% | |
| Saturated Fat | 89.6 g | 448% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 5.4 g | ||
| Protein | 261.4 g | 523% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1132 mg | 87% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3292 mg | 70% | |
*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.
