Chicken and Spinach in Creamy Mushroom Sauce

Total Time: 35 minutes


Chicken and Mushrooms:
    • 4 boneless skinless chicken thighs, thinly sliced
    • 2 Tbsp olive oil
    • 1 (10 oz) package of mushrooms
    • Salt and pepper to taste
Creamy Parmesan Sauce:
  • 4 cloves garlic, minced
  • 1 Tbsp butter
  • 1 Tbsp rice flour (can omit or use wheat flour if desired)
  • 1/2 cup chicken broth
  • 1 cup half and half
  • 1/2 cup grated Parmesan cheese
  • 1/2 Tsp salt
  • 1 cup spinach
  1. In a large skillet, add olive oil and heat it over medium high heat. When the pan is hot, add chicken and cook for about 5 minutes on each side until browned. Remove it onto a plate and add the sliced mushrooms in. Add in salt. In about 5 more minutes, your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan. I put them on the same plate as the cooked chicken strips.
  2. To make the sauce, add butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes. Slowly add chicken broth, half-and-half and parmesan cheese. All these will blend in very quickly.
  3. Add spinach to the mixture and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference. Add the chicken and mushrooms back into the pan and mix in well.
  4. Serve warm and garnish it with parsley, if desired.