Chicken and Spinach in Creamy Mushroom Sauce
Chicken and Spinach in Creamy Parmesan Mushroom Sauce is your perfect comfort food as well as an easy midweek dinner (the leftovers make a great lunch). Use boneless and skinless chicken thighs to guarantee juicy and tender results. Serve this savory dish over your favorite pasta or rice for a simple and satisfying dinner.
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Ingredients
Chicken and Mushrooms:
· 2 Tbsp olive oil
· 4 boneless skinless chicken thighs (thinly sliced)
· 10 oz mushrooms
· Salt and pepper to taste
Creamy Parmesan Sauce:
· 4 Tbsp butter
· 4 cloves garlic minced
· 1 Tbsp flour
· 1/2 cup chicken broth
· 1 cup half and half
· 1/2 cup grated Parmesan cheese
· 1/2 Tsp salt
· 1 cup spinach
Instructions
1. Chicken and mushrooms: 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. Season chicken with salt and peppe.r right inside the pan Remove it onto a plate and add the sliced mushrooms in. Once cooked, remove them from the pan.
2. Sauce: To make the sauce, melt butter to the pan, and then cook garlic until slightly browned – only for a couple of minutes. Add 1 tablespoon flour (omit flour if you like your sauce to be a little more runny). Slowly add chicken broth, half-and-half and Parmesan cheese.
3. Add salt to taste.
4. Spinach: Add spinach to the sauce and allow it to wilt. I added 1 cup of spinach, but you can certainly add more or less depending on your preference.
5. Putting it all together: Add the chicken and mushrooms back into the pan and mix in well. Serve warm and garnish it with parsley, if desired
