This Chicken, Spinach and Mushroom Skillet is a tasty combination of crispy golden thighs of chicken cutlet, sautéed mushrooms and wilted spinach, all simmered and served in a rich, savory sauce of white wine, garlic and chicken stock. Finished with a pat or two of butter, this one-pan wonder is bursting with flavor and on the table in less than 30 minutes! It’s easy, elegant fare: just the thing for a family dinner or when you want to dazzle a few guests. Even better, pair it with crusty bread, mashed potatoes, or pasts to soak up every last morsel of the delicious sauce!
I love developing this dish because it’s quick and uses simple ingredients that come together to make a restaurant-quality dish. The earthy mushrooms, fresh spinach and buttery sauce meld beautifully, making it a versatile recipe that is satisfying but also nutritious. Would you like to turn your chicken cutlets into an elegant, delicious dinner? Let’s get started!
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Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks up in one skillet, so clean-up is easy, and all that deliciousness stays together.
- Rich, Savory Sauce: The sauce is glorious, garlicky and made with white wine and chicken stock and perfect for mopping up with bread or directing over pasta.
- Quick and Easy: This dish comes together in 30 minutes, so it’s a fine weeknight dinner, or a recipe to fall back on when you want something impressive but don’t have much time.
Serve it over pasta, rice, or with roasted potatoes and vegetables.
Key Ingredients
For the Chicken:
- Chicken Cutlets: Pounded thin for uniform cooking, and dusted lightly with flour for a golden-brown crust.
- Salt & Pepper: A necessity seasoning to enhance and provide flavor to the chicken.
- All-Purpose Flour: Dredged on the chicken, providing a thin coating that helps it brown gloriously.
- Olive Oil: For searing the chicken and sautéing the veggies.
For the Sauce:
- Cremini (Baby Bella) Mushrooms: Sliced and sautéed to a well-cooked earthiness to form the sauce’s savory base.
- Garlic: Provides a pungency that enhances the flavors of the mushrooms and chicken.
- Baby Spinach: A brightly colored element to balance the dish, plus it’s healthy.
- Low-Sodium Chicken Stock: The base of the sauce, it becomes a flavorful liquid to simmer the chicken in.
- Dry White Wine: The acidity and flavors will bring out the depth in the sauce.
- Butter: Provides richness and richness adds a velvety finish to sauce.
Optional:
- Cornstarch slurry: A mixture of cornstarch and water that will thicken the sauce to the consistency you want.
All of the ingredients with ingredients and instructions are in the recipe card at the bottom of the page
How to Make One-Pan Chicken, Spinach, and Mushrooms
Prepare and Dredge the Chicken
Begin by drying 2 pounds of chicken cutlets with a paper towel. Generously season both sides of each cutlet with salt and pepper. Then dredge the chicken in ½ cup flour, being sure to cover every bit of it. Dust off excess flour and lay the dredged cutlets on a plate.
Pro Tip: Transferring the dredged chicken to a sheet of parchment paper means it won’t stick to the counter and makes it easier to put it into the skillet.
Sear the Chicken
In a large skillet, heat ¼ cup of olive oil over medium-high heat. When the oil is hot and shimmering, add the chicken cutlets to the pan in a single layer, taking care not to overcrowd the pan. Cook the chicken, searing about 3 minutes per side, until golden brown and cooked through.
If your skillet isn’t big enough to hold all the chicken at once, cook it in batches so as not to steam the chicken. After searing, transfer the browned chicken to a plate and tent loosely with foil to keep warm.
Tip: Don’t move the chicken around too much while searing — leave it alone to form a lovely crust.
Cook the Mushrooms and Garlic
In the same skillet, add a bit more olive oil, if necessary. Add 1 pound sliced cremini mushrooms and saute over medium heat for 5 to 7 minutes, or until the mushrooms have browned and released their moisture.
Push the mushrooms to the side of the pan and add 5 cloves of sliced garlic. Add the garlic and sauté for 1-2 minutes until fragrant and beginning to turn golden.
Season the mushrooms and garlic with a sprinkle of salt and pepper.
Deglaze and Create the Sauce
Add ¾ cup of dry white wine and 1 cup of low-sodium chicken stock to the skillet. Increase the heat to high and scrape up any browned pieces from the bottom of the pan with a wooden spoon. Those browned bits are full of flavor and get incorporated into the sauce!
Bring the mixture to a boil, and simmer for 3-5 minutes or until the liquid has reduced by half. That concentrates the flavors and forms a rich base for the sauce.
Add the Chicken Back and Come in The Spinach
Lower the heat to medium and return the seared chicken cutlets to the skillet, nestling them back into the sauce. Arrange 12 ounces of fresh baby spinach on top of the chicken in the skillet.
Top the skillet with a lid or foil and allow the chicken and spinach to simmer for 2-3 minutes, until the spinach has wilted and the chicken is warmed through.
Pro Tip: If you want your sauce to be a bit thicker, add in the optional cornstarch slurry at this point. Dissolve 2 tablespoons cornstarch in 2 ounces water, and stir it in slowly to the sauce. Cook for another 1-2 min, or until you reach your preferred sauce consistency.
Finish with Butter and Serve
When the sauce reaches the right consistency, remove it from the heat and add 3 tablespoons of cubed butter, stirring until melted and incorporated into the sauce. Effects of the Butter: The butter provides a velvety texture and richness to the sauce.
Taste the sauce and season with more salt and pepper if you think it’ll need it. Serve the Chicken, Spinach, and Mushroom Skillet warm, with a bit of crusty bread to soak up the delicious sauce.
Tried It: Tip a sprinkle of parmesan cheese or fresh parsley craves for an extra kick of taste and colour!
Tips for Success
- Pound the Chicken Even: Pounding the chicken cutlets into an even thickness will ensure even and fast cooking.
- Deglaze the Pan: As you’re adding the wine and broth, be sure to scrape up those brown bits stuck to the bottom of the skillet — that’s critical for developing flavor into the sauce.
- Don’t Crowd the Pan Sear the chicken in batches, if you need to, to develop a nice golden-brown crust.
Serving Suggestions
Several different sides go well with this Chicken, Spinach, and Mushroom Skillet. Here are some suggestions to add to your meal:
- Crusty Bread: Serve with a side of crusty bread (or garlic toast) to soak up the sauce.
- Creamy Mashed Potatoes: Serve creamy mashed potatoes alongside for a warm and filling dish.
- Pasta or Rice: Serving over over pasta or rice makes the dish heartier and lets you soak up the delicious sauce.
- Roasted Vegetables: Pair with roasted or steamed vegetables such as green beans, carrots, or asparagus for extra color and nutrition.
Storage and Reheating Tips
- To store: Place any leftover food in an airtight container in the fridge for 3 days.
- Freezing: This is a dish that can be frozen, but be aware that texture of the spinach may alter slightly after thawing. To freeze, allow the dish to cool completely, then transfer to a freezable container and freeze up to 3 months. Defrost in the fridge overnight before reheating.
- To Reheat: Gratefully warm in a skillet set over medium heat until heated through, adding a splash of chicken broth, if needed, to loosen the sauce. Or reheat single servings in the microwave.
Variations and Modifications
- Make It Creamy: At the end, stir in a splash of heavy cream or half-and-half for a creamy finish.
- Vegetarian Note: Leave out the chicken, and use more mushrooms, or tofu, for a vegetarian version of this dish.
- Herb Swap: For a different flavor profile, try fresh thyme or rosemary instead of parsley.
- Wine-Free Version: To skip the wine, substitute an additional cup of chicken stock, along with a squeeze of lemon juice for acid.
Final Thoughts
This Chicken, Spinach and Mushroom Skillet is another kind of simple but special weeknight dish — one that encompasses juicy chicken, a perfumed garlic-mushroom sauce and crisp spinach. It’s wonderful for any night of the week, and likely to impress your family or invisible friends. Serve with your favorite sides for a wholesome, delicious and satisfying meal!
Each one delicious, saucy bite is meant to be savored!
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.