This Chicken, Spinach, and Mushroom Skillet is a delightful combination of tender chicken cutlets seared to golden perfection, sautéed mushrooms, and wilted spinach, all simmered in a rich, savory sauce made with garlic, white wine, and chicken stock. Finished with a touch of butter, this one-pan dish is packed with flavor and ready in under 30 minutes! It’s an easy yet elegant meal that’s perfect for family dinners or when you want to impress guests. Serve it with a side of crusty bread, mashed potatoes, or over pasta to soak up every bit of the delicious sauce!
I love making this dish because it’s quick and uses simple ingredients that create a dish that feels restaurant-quality. The earthy mushrooms, fresh spinach, and buttery sauce come together beautifully, making it a versatile recipe that’s both satisfying and nutritious. Ready to transform your chicken cutlets into a delicious, elegant dinner? Let’s get started!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, making clean-up easy and keeping all the delicious flavors together.
- Rich, Savory Sauce: The sauce, made with garlic, white wine, and chicken stock, is perfect for mopping up with bread or serving over pasta.
- Quick and Easy: Ready in just 30 minutes, this dish is perfect for weeknight dinners or when you need a quick meal that’s still impressive.
- Versatile Serving Options: Serve it over pasta, rice, or alongside roasted potatoes and vegetables for a complete meal.
Key Ingredients
For the Chicken:
- Chicken Cutlets: Pounded flat for even cooking and coated lightly in flour to create a golden-brown crust.
- Salt & Pepper: Essential for seasoning and bringing out the natural flavors of the chicken.
- All-Purpose Flour: Used for dredging the chicken, giving it a light coating that helps it brown beautifully.
- Olive Oil: Used for searing the chicken and sautéing the vegetables.
For the Sauce:
- Cremini (Baby Bella) Mushrooms: Sliced and sautéed for an earthy, savory base to the sauce.
- Garlic: Adds bold, aromatic flavor that complements the mushrooms and chicken.
- Baby Spinach: Adds color, freshness, and a nutritional boost to the dish.
- Low-Sodium Chicken Stock: Forms the base of the sauce, creating a flavorful liquid for simmering the chicken.
- Dry White Wine: Adds depth and acidity to the sauce, enhancing the overall flavor.
- Butter: Enriches the sauce, adding a velvety finish and richness.
Optional:
- Cornstarch Slurry: A mixture of cornstarch and water, used to thicken the sauce to your desired consistency.
Complete list of ingredients with quantities and instructions is located in the recipe card below
How to Make Chicken, Spinach, and Mushroom Skillet
1. Prepare and Dredge the Chicken
Start by patting 2 pounds of chicken cutlets dry with a paper towel. Season both sides of each cutlet generously with salt and pepper. Then, dredge the chicken in ½ cup of flour, ensuring each piece is evenly coated. Shake off any excess flour and set the dredged cutlets aside on a plate.
Pro Tip: Placing the dredged chicken on a sheet of parchment paper prevents sticking and makes it easy to transfer to the skillet.
2. Sear the Chicken
Heat ¼ cup of olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken cutlets in a single layer, making sure not to overcrowd the pan. Sear the chicken for about 3 minutes per side, or until golden brown and cooked through.
If your skillet is too small to fit all the chicken at once, work in batches to avoid steaming the chicken. Once seared, transfer the cooked chicken to a plate and lightly tent with foil to keep warm.
Pro Tip: Avoid moving the chicken around too much while searing—let it sit undisturbed to develop a beautiful crust.
3. Sauté the Mushrooms and Garlic
In the same skillet, add a little more olive oil if needed. Add 1 pound of sliced cremini mushrooms and cook over medium heat for about 5-7 minutes, or until the mushrooms are browned and have released their moisture.
Move the mushrooms to the side of the pan and add 5 cloves of sliced garlic. Sauté the garlic for about 1-2 minutes, until fragrant and just starting to turn golden.
Season the mushrooms and garlic with a pinch of salt and pepper.
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4. Deglaze and Create the Sauce
Pour ¾ cup of dry white wine and 1 cup of low-sodium chicken stock into the skillet. Turn the heat up to high and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits add incredible flavor to the sauce!
Let the mixture come to a boil and cook for about 3-5 minutes, or until the liquid is reduced by half. This concentrates the flavors and creates a rich base for the sauce.
5. Return the Chicken and Add Spinach
Reduce the heat to medium and return the seared chicken cutlets to the skillet, nestling them into the sauce. Add 12 ounces of fresh baby spinach to the skillet, spreading it out evenly over the chicken.
Cover the skillet with a lid or foil and let the chicken and spinach simmer for about 2-3 minutes, or until the spinach is wilted and the chicken is warmed through.
Pro Tip: If you prefer a thicker sauce, you can add the optional cornstarch slurry at this stage. Combine 2 tablespoons of cornstarch with 2 ounces of water, then slowly stir it into the sauce. Let it cook for an additional 1-2 minutes, or until the sauce reaches your desired consistency.
6. Finish with Butter and Serve
Once the sauce is at the perfect consistency, turn off the heat and stir in 3 tablespoons of cubed butter until melted and incorporated into the sauce. The butter adds a luxurious texture and richness to the sauce.
Taste the sauce and adjust the seasoning with more salt and pepper if needed. Serve the Chicken, Spinach, and Mushroom Skillet hot, with a side of crusty bread to mop up the delicious sauce.
Pro Tip: Garnish with freshly chopped parsley or a sprinkle of Parmesan cheese for an extra burst of flavor and color!
Tips for Success
- Pound the Chicken Evenly: Pounding the chicken cutlets to an even thickness ensures they cook evenly and quickly.
- Deglaze the Pan: Scraping up the browned bits from the bottom of the skillet when adding the wine and broth is key to building a flavorful sauce.
- Don’t Overcrowd the Pan: Sear the chicken in batches if needed to achieve a beautiful golden-brown crust.
Serving Suggestions
This Chicken, Spinach, and Mushroom Skillet pairs wonderfully with a variety of sides. Here are some ideas to complete your meal:
- Crusty Bread: Serve with a side of crusty bread or garlic toast to soak up the rich, savory sauce.
- Mashed Potatoes: Pair with creamy mashed potatoes for a comforting and hearty meal.
- Pasta or Rice: Serve over pasta or rice to make the dish more filling and soak up the delicious sauce.
- Roasted Vegetables: Serve with roasted or steamed vegetables like green beans, carrots, or asparagus for added color and nutrition.
Storage and Reheating Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen, but keep in mind that the texture of the spinach may change slightly upon thawing. To freeze, let the dish cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently in a skillet over medium heat until warmed through, adding a splash of chicken broth if needed to loosen up the sauce. Alternatively, reheat individual portions in the microwave.
Variations and Modifications
- Make it Creamy: Stir in a splash of heavy cream or half-and-half at the end for a creamy finish.
- Vegetarian Option: Omit the chicken and use extra mushrooms or add tofu for a vegetarian version of this dish.
- Herb Swap: Use fresh thyme or rosemary instead of parsley for a different flavor profile.
- Wine-Free Version: If you prefer to skip the wine, substitute it with an additional cup of chicken stock and a splash of lemon juice for acidity.
Final Thoughts
This Chicken, Spinach, and Mushroom Skillet is a simple yet elegant dish that combines juicy chicken with a savory garlic-mushroom sauce and fresh spinach. It’s perfect for any night of the week, and it’s sure to impress your family or guests. Serve it with your favorite sides for a complete, satisfying meal that’s bursting with flavor!
Enjoy every savory, saucy bite! 🍗🍄🍷
Chicken, Spinach, and Mushroom Skillet
Ingredients
- 2 lbs chicken cutlets pounded flat
- to taste salt and pepper for seasoning the chicken
- 1/2 cup flour for dredging
- 1/4 cup olive oil for searing the chicken
- 1 lb cremini mushrooms sliced
- 5 cloves garlic sliced
- 12 oz baby spinach
- 1 cup low-sodium chicken stock
- 3/4 cup dry white wine
- 3 tbsp butter cubed, for finishing the sauce
- 2 tbsp cornstarch for optional slurry
- 2 oz water for optional slurry
Instructions
- Pat 2 pounds of chicken cutlets dry with a paper towel. Season both sides with salt and pepper. Dredge the chicken in ½ cup of flour, ensuring each piece is evenly coated. Shake off any excess flour.
- Heat ¼ cup of olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer, making sure not to overcrowd the pan. Sear for about 3 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add more olive oil if needed. Add 1 pound of sliced cremini mushrooms and cook over medium heat for about 5-7 minutes, or until browned and tender. Move the mushrooms to the side and add 5 cloves of sliced garlic. Sauté for 1-2 minutes until fragrant.
- Pour ¾ cup of dry white wine and 1 cup of low-sodium chicken stock into the skillet. Turn the heat up to high and scrape up any browned bits from the bottom of the pan. Bring to a boil and let the mixture cook for about 3-5 minutes, or until reduced by half.
- Reduce the heat to medium and return the chicken cutlets to the skillet, nestling them into the sauce. Add 12 ounces of baby spinach, spreading it over the chicken. Cover the skillet and let simmer for 2-3 minutes, or until the spinach is wilted.
- For a thicker sauce, combine 2 tablespoons of cornstarch with 2 ounces of water to make a slurry. Slowly stir it into the sauce and let cook for 1-2 minutes until thickened.
- Turn off the heat and stir in 3 tablespoons of cubed butter until melted. Taste and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over pasta, rice, or mashed potatoes.