Shenandoah Chicken
Indulge in the comforting flavors of Shenandoah Chicken, a hearty one-skillet dish that combines tender, golden-seared chicken breasts with a luxuriously creamy sauce. This recipe boasts a medley of sauteed onions, garlic, and earthy mushrooms, thickened to perfection with a blend of chicken broth and heavy cream. Nutrient-packed baby spinach, crispy crumbled bacon, and a sprinkle of Parmesan cheese elevate the dish to gourmet status. Infused with the subtle fragrance of fresh thyme, this recipe marries rustic charm with rich, satisfying flavors. Ready in just an hour, it’s perfect for a cozy weeknight dinner or an impressive weekend meal. Serve over mashed potatoes, rice, or with crusty bread to soak up every last drop of the creamy sauce. Keywords: Shenandoah Chicken recipe, creamy chicken skillet, easy one-pan chicken, chicken with mushrooms and spinach.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium-sized, diced Yellow onion
- 3 minced Garlic cloves
- 2 cups, sliced Button mushrooms
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 3 cups Baby spinach
- 4 slices, cooked and crumbled Bacon
- 1 teaspoon Fresh thyme
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.25 cup, grated Parmesan cheese
Instructions
Preheat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Season the chicken breasts with salt and pepper on both sides. Sear the chicken in the skillet until golden brown, about 3-4 minutes per side. Remove and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and sliced mushrooms, cooking until the mushrooms have softened and released their liquid, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the heavy cream. Stir until the sauce thickens, about 3-4 minutes.
Return the chicken breasts to the skillet. Lower the heat to a simmer and cover. Cook for 20 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Add the baby spinach to the skillet and stir until wilted, about 2-3 minutes.
Stir in the crumbled bacon, fresh thyme, and grated Parmesan cheese. Adjust seasoning with additional salt and pepper, if desired.
Serve the Shenandoah Chicken warm, with the creamy sauce spooned over each portion. Pair with mashed potatoes, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.9 g | 226% | |
| Saturated Fat | 81.6 g | 408% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 928 mg | 309% | |
| Sodium | 4567 mg | 199% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.3 g | ||
| Protein | 247.6 g | 495% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1147 mg | 24% | |
*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.
