Description
A quick and nutritious one-pan dish featuring tender chicken, earthy mushrooms, and wilted spinach in a creamy sauce.
Ingredients
Scale
- 600 g Boneless, skinless chicken thighs (about 4 thighs)
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 30 ml Olive oil (2 tbsp)
- 30 g Unsalted butter (2 tbsp)
- 300 g Cremini or white mushrooms, sliced
- 120 g Yellow onion, finely diced
- 3 cloves Garlic, minced
- 120 ml Dry white wine or low-sodium chicken stock (1/2 cup)
- 240 ml Chicken stock (1 cup)
- 120 ml Heavy cream (1/2 cup)
- 8 g Cornstarch + 15 ml water (1 tsp cornstarch + 1 tbsp water for slurry)
- 120 g Fresh baby spinach
- 10 g Dijon mustard (2 tsp)
- 15 ml Lemon juice (1 tbsp)
- 15 g Fresh parsley, chopped (1/4 cup)
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high until shimmering. Sear chicken for 3–4 minutes per side until golden brown. Transfer to a plate and rest.
- Reduce heat to medium and add unsalted butter. Add diced yellow onion and sauté until translucent. Add sliced mushrooms and cook until browning.
- Add dry white wine or stock to deglaze the pan, scraping browned bits. Cook until reduced by half.
- Whisk together cornstarch and water for a slurry. Slowly whisk in heavy cream. Add the slurry and cook until sauce thickens.
- Return chicken to the pan and simmer until cooked through. Add fresh baby spinach and stir until wilted. Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half-and-half for heavy cream. Ensure to prevent curdling by adding cream slowly over low heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 160mg