Creamy Chicken Mushroom Spinach Skillet

February 27, 2026

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Creamy Chicken Mushroom Spinach Skillet

Warm, savory steam rises the moment you lift the lid — tender chicken, earthy mushrooms, and wilted spinach in a glossy, comforting sauce. This creamy chicken mushroom spinach skillet is what I turn to when I want something fast, nutritious, and restaurant-worthy with minimal fuss. I developed this version after testing it across stovetops and pans, refining the sauce to be smooth without heaviness. After perfecting timing and sear technique in a busy kitchen, I now use it at home on weeknights.

This recipe shines because it uses one pan, bold seasoning, and a short simmer to marry flavors quickly. If you like richer soups, try my creamy chicken mushroom soup for a related cozy dinner idea: creamy chicken mushroom soup. Read on for ingredient science, exact metrics, and step-by-step timing so this skillet comes out perfect every time.

Why This Recipe Works

Quick sear of the chicken builds a flavorful crust through the Maillard reaction, locking in juices.
Deglazing the pan with white wine or stock lifts browned bits and concentrates flavor for the sauce.
A small amount of cornstarch or flour stabilizes the cream into a silky sauce that won’t split.
Low, gentle simmer after adding cream prevents curdling and keeps texture smooth.
Fresh spinach added at the end wilts fast and retains bright color and nutrients.

Ingredients Breakdown

Boneless, skinless chicken thighs (600 g / 1.3 lb, about 4 thighs): Thighs stay juicy under high heat; breasts can dry. If using breasts, reduce sear time.
Kosher salt and black pepper: Season aggressively; salt brings forward mushroom umami. If using Morton’s kosher salt, use about half the listed amount.
Olive oil (30 ml / 2 tbsp): For searing; neutral oil like avocado will also work.
Unsalted butter (30 g / 2 tbsp): Adds flavor and helps finish the sauce.
Cremini or white mushrooms (300 g / 10–11 oz), sliced 5 mm / 1/4 in thick: Mushrooms add earthiness; do not overcrowd pan or they will steam.
Yellow onion (120 g / 1 small), finely diced: Provides sweetness and body.
Garlic (3 cloves), minced: Add late so it doesn’t burn.
Dry white wine or low-sodium chicken stock (120 ml / 1/2 cup): Deglazes the pan; wine adds brightness, stock keeps it alcohol-free.
Chicken stock (240 ml / 1 cup): Base of the sauce; low-sodium preferred.
Heavy cream (120 ml / 1/2 cup): Gives richness; for lighter version use half-and-half but sauce will be thinner.
Cornstarch slurry (8 g / 1 tsp cornstarch + 15 ml / 1 tbsp water) or 10 g (1 tbsp) all-purpose flour: Thickens the sauce. Do not skip—without it the sauce may be too thin.
Fresh baby spinach (120 g / 4 cups loosely packed): Added at the end to wilt quickly.
Dijon mustard (10 g / 2 tsp): Balances richness.
Lemon juice (15 ml / 1 tbsp): Brightens the finished dish.
Fresh parsley, chopped (15 g / 1/4 cup): For finishing.

Substitutions and impact warnings:

Greek yogurt for cream: Use 120 g (1/2 cup), whisk in off heat; yogurt will add tang and may separate if boiled.
Plant-based cream: Use unsweetened oat or cashew cream; sauce will be slightly thinner.
Gluten-free option: Use 1 tsp (8 g) cornstarch as thickener instead of flour.
Brand note: Use a neutral, good-quality stock—a low-sodium chicken stock makes seasoning control easier.

Essential Equipment

12-inch (30 cm) heavy-bottom skillet or sauté pan: A large pan prevents crowding so mushrooms brown properly.
Instant-read thermometer: For precise doneness (74°C / 165°F).
Tongs and wooden spoon: For turning chicken and scraping fond.
Small bowl for slurry and measuring spoons.
If you don’t have a heavy skillet, use a large ovenproof frying pan or Dutch oven—choose one with a wide base so vegetables cook in one layer. For a heavier sear, a cast-iron skillet is best.

Step-by-Step Instructions

Prep Time 15 minutes, Cook Time 20 minutes, Inactive Time None, Total Time 35 minutes, Servings 4.

Step 1: Season and sear the chicken

Pat 600 g (1.3 lb) chicken thighs dry and season both sides with 1 tsp (6 g) kosher salt and 1/2 tsp (1 g) black pepper. Heat 30 ml (2 tbsp) olive oil in a 12-inch (30 cm) skillet over medium-high until shimmering, about 2 minutes. Sear chicken 3–4 minutes per side until a deep golden crust forms and internal temperature reaches 65°C (150°F); it will finish cooking in the sauce. Transfer to a plate and rest.

Step 2: Cook onions and mushrooms

Reduce heat to medium, add 30 g (2 tbsp) unsalted butter. Add 120 g (1 small) diced yellow onion and sauté until translucent and fragrant, about 5 minutes. Add 300 g (10–11 oz) sliced mushrooms and cook, stirring occasionally, until they release moisture and brown at the edges, 6–8 minutes. Do not overcrowd the pan or mushrooms will steam instead of brown.

Step 3: Deglaze and build the sauce

Add 120 ml (1/2 cup) dry white wine or stock to deglaze, scraping browned bits, and cook until reduced by half, about 2–3 minutes. Stir in 240 ml (1 cup) chicken stock and bring to a gentle simmer for 2 minutes to concentrate flavor.

Step 4: Thicken and enrich

Whisk together 8 g (1 tsp) cornstarch + 15 ml (1 tbsp) water to make a slurry. Lower heat to medium-low and slowly whisk in 120 ml (1/2 cup) heavy cream, then add the slurry. Cook, stirring, until the sauce thickens and coats the back of a spoon, about 2–3 minutes. Add 10 g (2 tsp) Dijon mustard and 15 ml (1 tbsp) lemon juice; taste and adjust salt.

Step 5: Finish with chicken and spinach

Return chicken and accumulated juices to the pan. Simmer gently until chicken registers 74°C (165°F) and sauce is glossy, about 3–4 minutes. Add 120 g (4 cups) fresh baby spinach and stir until wilted, about 1 minute. Sprinkle 15 g (1/4 cup) chopped parsley before serving.

Expert Tips & Pro Techniques

For a deeper sear: Remove chicken to a plate, then increase heat and give mushrooms a solid 2–3 minutes to brown before deglazing.
Common mistake: Adding cream over high heat can cause curdling. Always bring cream in slowly over medium-low heat and avoid boiling. Keep the pan at a gentle simmer.
Make-ahead: Finish the sauce and refrigerate separately for up to 2 days; reheat gently and add freshly cooked chicken and spinach just before serving.
Professional trick adapted for home: After searing, tent chicken with foil for 5 minutes to rest; this keeps juices and prevents the sauce from cooling too much when you return the chicken.
If sauce is too thin: Whisk 1 tsp (4 g) cornstarch with 1 tbsp (15 ml) cold water and add gradually. If it’s too thick, stir in 15–30 ml (1–2 tbsp) stock.
For an even silkier sauce: Stir in 15 g (1 tbsp) cold butter at the end off heat to emulsify and shine the sauce.

Check this related creamy chicken technique for an alternate finish using lemon and herbs.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days. Keep chicken and sauce together; add a small splash (15–30 ml / 1–2 tbsp) of stock when reheating if sauce has thickened too much.
Freezer: Not recommended for best texture because cream can separate on thawing. If you must, freeze without spinach for up to 2 months in a freezer-safe container; thaw overnight in the fridge.
Reheating: Reheat gently on the stovetop over low heat until just warm, about 6–8 minutes, stirring occasionally. Avoid microwave reheating at high power, which can make the sauce grainy.

Variations & Substitutions

Lighter Version: Use 240 ml (1 cup) low-fat milk + 15 g (1 tbsp) cornstarch to thicken; reduce heavy cream to 30 ml (2 tbsp) for creaminess without too many calories. Simmer 1–2 minutes longer to thicken.
Gluten-Free: Use cornstarch (8 g / 1 tsp) as the sole thickener; omit flour. No change in timing.
Dairy-Free: Use 120 ml (1/2 cup) canned full-fat coconut milk and 120 ml (1/2 cup) vegetable stock. Flavor will skew slightly sweet — add 1 tsp (5 ml) lemon juice to brighten.
Mushroom-forward: Double mushrooms to 600 g (1.3 lb), roast half in the oven at 200°C (400°F) for 15 minutes to concentrate flavor, then combine with sautéed mushrooms. Cook time increases by 5 minutes.
Add pasta: Stir 240 g (8 oz) cooked pasta into the finished skillet for a one-pan pasta meal. Keep sauce on the slightly looser side.

Serving Suggestions & Pairings

Serve with buttered egg noodles or wide pappardelle to soak up sauce.
Pair with a crisp green salad dressed in lemon vinaigrette to cut richness.
Bread pairing: A crusty baguette or garlic roasted potatoes works well to mop sauce.
Wine pairing: A medium-bodied Chardonnay or Pinot Noir complements the mushrooms.

For a comforting soup companion, try this creamy chicken tortellini soup when you want a spoonable option.

Nutrition Information

Per serving (1 plate), recipe makes 4 servings.

Calories: 520 kcal
Total Fat: 34 g
Saturated Fat: 13 g
Cholesterol: 160 mg
Sodium: 560 mg
Total Carbohydrates: 9 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 38 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my chicken turn out dry?
A: Most often it’s from overcooking during sear or simmer. Use an instant-read thermometer and remove chicken at 65°C (150°F) during sear; it will reach 74°C (165°F) in the sauce.

Q: Can I make this without cream?
A: Yes — use 120 g (1/2 cup) Greek yogurt whisked in off heat, or use a milk + cornstarch thickening combo. Add yogurt at the end off heat to avoid curdling.

Q: Can I double this recipe?
A: Yes. Use a larger, deeper pan or two pans to avoid crowding. Cook times are similar, but browning may take a bit longer due to volume.

Q: Can I prepare this the night before?
A: Yes. Cook through step 4, cool, and refrigerate. Reheat gently and add fresh spinach and warmed chicken just before serving.

Q: How long does this keep in the fridge?
A: Up to 3 days in an airtight container. Reheat gently on low heat and add a splash of stock if sauce seems thick.

Q: What’s the best way to thicken the sauce without flour?
A: Use a cornstarch slurry (8 g / 1 tsp cornstarch + 15 ml / 1 tbsp water) added slowly while simmering until glossy.

Q: Can I use bone-in chicken?
A: Yes, but increase simmer time until internal temperature reaches 74°C (165°F), and plan for a few extra minutes (5–10) depending on bone size.

Conclusion

If you want more one-pan creamy chicken ideas, these tested recipes offer great variations: see Creamy Skillet Chicken with Spinach & Mushrooms for a lighter, health-focused take, or try Creamy Mushroom and Spinach Chicken for another cozy method with different seasonings.