Spinach mushroom chicken is a simple, one-pan dish that is short on ingredients and big on flavor. Tender chicken, fresh baby spinach, and sauteed cremini mushrooms marry together in a delightful white wine garlic sauce that you'll want to mop up with some crusty bread. In under an hour, this healthy and delicious meal can be ready and on your table.
I am always looking for healthy-ish dishes that can be made quickly with just a few ingredients.
Chicken with spinach and mushrooms ticks all three of those boxes.
Because the chicken cutlets are pounded thin they can be cooked in under ten minutes, as can the mushrooms and the sauce.
This whole dish comes together really quickly, and the best part is that it's made all in one pan resulting in minimal dishwashing!
The sauce in this spinach mushroom chicken dish is delicious so make sure you serve it with some crusty bread or even rice.
How to make it
Each number corresponds to the numbered written steps below.
- Using the dull end of a meat tenderizer, pound 2 pounds of chicken cutlets flat and slice them into 3-inch long pieces. Slice the 1 pound of mushrooms and 5 cloves of garlic.
- Pat the chicken dry and season well with salt and pepper on both sides. Then, dredge the chicken in flour on all sides and shake off the excess. Note: Placing the dredged cutlets on parchment paper works well for prepping and prevents sticking. Discard any leftover flour.
- Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan and add the chicken pieces. Take care to not crowd the pan. This may require that you work in batches depending on the size of your pan. Sear the chicken for 3 minutes per side until cooked through. Then, place them on a plate and lightly tent with foil to stay warm.
- To the same pan, add the mushroom slices and cook until browned (about 5-7 minutes).
- Once brown, move the mushrooms to the side of the pan, add the garlic and cook for about 2 minutes longer. Add a touch of olive oil if the pan is dry.
- Season the mushrooms with salt and pepper, then add ¾ cup of wine and 1 cup of low-sodium chicken stock to the pan and turn the heat to high.
- With a wooden spoon, scrape the brown bits from the bottom of the pan. Cook until the liquid reduces by half (about 3-5 minutes) then turn the heat down to medium.
- Add the chicken and all 12 ounces of spinach to the pan.
- Cover with a lid or foil and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- Taste test the sauce and add more salt or pepper if required.
- If the sauce is too loose, add half of the optional cornstarch mixture (2 tablespoons of cornstarch and 2 ounces of water) to the pan and cook over medium-high until thickened (about 2 minutes). If it's still too loose, add the remaining mixture. Once satisfied with the consistency, turn the heat off and remove the pan from the heat.
- Add 3 tablespoons of cubed butter and stir until melted. Serve with crusty bread to mop up the sauce and enjoy!
Top tips for superb spinach mushroom chicken
- The chicken. I recommend using store-bought thin chicken cutlets if you're looking to save on time. You can also buy whole chicken breasts, fillet them, and pound them to about a ½" thick. This will allow for even cooking and the chicken will only need a few minutes per side to cook. If you'd like to use boneless skinless chicken thighs instead of breasts, you can do so but they may need to cook a bit longer (roughly 5-6 minutes per side).
- The mushrooms. I love cremini (Baby Bella) mushrooms for this dish because they're economical and taste great. You can use white button mushrooms, or any more exotic mushrooms if you'd like. A mix of different mushrooms would be nice but not necessary. When cooking the mushrooms, allow them to brown and release their liquid which will take about 5-7 minutes.
- The wine. I use wine in many of my recipes, like chicken involtini, and am often asked if it can be substituted. For chicken with spinach and mushrooms, you can definitely omit the wine and use more chicken stock and even a touch of lemon juice in its place. If you are using wine, try a sauvignon blanc or another dry white wine.
- The sauce. The sauce is an important part of this dish so you want to make sure you get it right. It shouldn't be runny, but should have some thickness to it. If you find your sauce is too thin, you can make a cornstarch slurry from 1-2 tablespoons of cornstarch and 2 ounces of water. Adding this slurry to the sauce and letting it cook for a few minutes will definitely thicken it up. Alternatively, you could add heavy cream to the sauce if you'd like.
- Leftovers. Left-over spinach mushroom chicken can be saved for up to 3 days in the refrigerator and reheated prior to serving. Another way to serve this leftover is on hero bread (or garlic bread) with some melted fontina or mozzarella cheese. So good!
More great chicken dishes
Here are a few more of our favorite chicken recipes:
- Sun-dried tomato chicken - Chicken in a creamy sun-dried tomato sauce with spinach.
- Chicken pizzaiola - Chicken breasts with bell peppers and mushrooms in a white wine tomato sauce.
- Chicken Marsala - Mushrooms, chicken, and smoked prosciutto in a Marsala wine sauce.
- Chicken Francese - Chicken in a buttery white wine lemon sauce.
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- 2 pounds chicken cutlets pounded flat
- salt and pepper to taste
- ½ cup flour for dredging only
- ¼ cup olive oil
- 1 pound cremini (Baby Bella) mushrooms sliced
- 5 cloves garlic sliced
- 12 ounces baby spinach
- 1 cup low sodium chicken stock
- ¾ cup dry white wine
- 3 tablespoons butter
For cornstarch slurry (optional)
- 2 tablespoons cornstarch
- 2 ounces water
- Cut chicken into roughly 3-inch long pieces. Pat chicken dry and season well with salt and pepper on both sides. Dredge the chicken in flour on all sides and shake off excess.
- Heat a large skillet over medium heat. Add 1-2 tablespoons of olive oil to the pan and once hot add the chicken pieces. Do not crowd the pan. Sear the chicken for 3 minutes per side (or until cooked through) then place on a plate lightly tented with foil. Work in batches and set all chicken aside.
- Add the mushrooms to the pan and cook until browned (about 5-7 minutes). Once browned add the garlic to the pan and cook for 2 minutes more.
- Season the mushrooms with salt and pepper then add the wine and chicken stock to the pan and turn the heat to high. With a wooden spoon, scrape all of the brown bits off the bottom of the pan. Cook until the liquid reduces by half (about 3-5 minutes) then turn the heat down to medium.
- Add in the chicken and the spinach. Cover and cook for 2-3 minutes to wilt the spinach and warm the chicken through.
- If the sauce is too loose add half of the optional cornstarch mixture to the pan and cook over medium-high until thickened (about 2 minutes). If still too loose add the remaining bit. Once satisfied with the sauce's consistency turn the heat off and remove the pan from the heat.
- Taste test the sauce. Add more salt and pepper if required (it will probably need more salt). When satisfied with the taste, mix in the cubed butter and stir until melted. Serve with crusty bread to mop up the sauce. Enjoy!
- Boneless skinless chicken thighs can be substituted. You will need to cook them longer (about 5-6 minutes per side) than thin-sliced cutlets.
- Use either store-bought thin chicken cutlets or fillet and pound out chicken breasts to about a ½" thick. A thinly pounded cutlet will allow for even cooking and will only take a few minutes per side to cook.
- The cornstarch slurry will most likely not be needed, but it's an easy way to make a thicker sauce. Cream could also be used, though it would make the dish higher in calories.
- Leftovers can be saved for up to 3 days and can be reheated in the microwave or on a stovetop over medium heat.
love your recipes!!
Thank you, Jan! So happy you're enjoying the recipes!
Just made this dish! Very yummy! You give perfect instructions & great tips. I’ve learned a lot from following you. Thanks Jim👍
Hi Deb, really appreciate the comment and am so happy you liked the recipe!
Always the best!!!👏👏👏👏👏
Thank you, Joy!
This recipe was fabulous! I made it as written. I served it with bake potatoes and my husband put some of the gravy with the spinach and mushrooms on top. He loved it. Will definitely make this again. Thanks, Jim
Hi Debbie, thanks for the comment! I'm so happy you and your husband enjoyed this one!
My husband is a tough food critic and he loves this. He labeled the page "very good" which is almost unheard of for him. I'm so glad I found Sip and Feast.
Hi Gail, thanks for the comment! I'm so happy you and your husband enjoyed the recipe!
This recipe was perfection and the video was very helpful to me too. Prior to this, I’ve tried a couple different versions from other sites that weren’t quite what I was looking for. This was the one! My search is over. Thanks!
Hi Julie, I'm so happy this recipe turned out to be "the one"! Really appreciate the comment!
Made this for my mother. She called it one of the best things she has ever had. Thanks a lot for this recipe
Hi Saurav, I'm so happy you and your mother enjoyed this recipe! Thanks for letting me know!
My family is RAVING about this dish! It’s absolutely delicious and easy to make. Thank you for organizing your recipes in a way that makes it easy to follow. I’m learning so much from your work and the fam jam is super excited about mealtime as a result.
Hi Cindi, I'm so happy to hear your family enjoyed the chicken! Thanks so much for the comment!
Love all your recipes! Can you forgo the flour in this, as I need a gluten free dish for someone. Thanks!
Hi Lori, yes you can skip the flour in this one. Thanks for the comment!
So funny that I’m rating this. I haven’t made it yet but I’ve made the same thing many times before. I never thought of putting in the wine but that would make it phenomenal! Thank you for all of your recipes! You are real! Awesome!
Hi Laura, thanks for the comment and so happy you're enjoying the recipes!
Other than adding thyme, I cooked as directed. It was wonderful and is on our keeper list of meals to serve regularly.
Hi Paul, I'm so happy you enjoyed this recipe and really appreciate the comment!
Looks great!! Have made a similar recipe before, but added heavy cream. I am watching my calories & carbs. So, your recipes sounds perfect!! Can’t wait to try..
Thank you so much..
Thanks for the comment, Sharon, and so happy you enjoy the recipes!
This was such a great recipe, which I did adapt a bit to keep it with our diet. No butter, no flour, no slurry....but oh my goodness, so fresh tasting, loaded with flavor. Served on a small bed of angel hair pasta. Will certainly make this again!
Hi Charlotte, so happy you enjoyed this one and thank you for the comment and review!
This looks so delicious!
I bought some dried wild mushrooms from Costco to make your Boscaiola but now I don't know what else to do with them! lol Would they be good in this dish? Any other ideas?
Also, if I doubled the sauce, would this dish be good over pasta? (I'm thinking angel hair, but am open to suggestions).
Hi Sal, yes, you can rehydrate the mushrooms and use them here if you'd like. I also use dried mushrooms in my mushroom risotto. And yes, this would be great with pasta!
You are so awesome on giving details and pics of what you use, I wish others were just like you at giving details. Love love your recipes. Thank You Jim
Hi Angie, thanks for the comment and so happy you are enjoying the recipes!
I made this for my son while visiting him in Florida. It was amazing !!!! I love your recipes.
Hi Judy, I'm so happy you enjoyed this recipe and I really appreciate the comment!
This recipe was amazing! I made it last night for my family and they loved it. I double the ingredients because I knew my sons would want a plater to go. It was super easy and not a lot of ingredients, it was so delicious! I have to say, I absolutely love your cooking tutorials videos! You show all the ingredients that you will need and you walk us through every step of the cooking process. I have to say I made a few of your dishes and Ive got wonderful reviews from my family. I grew up eating Italian American food, but not really knowing all the ingredients and recipes. My mom used to make most of the dishes you make.Unfortunately, My mom died suddenly and I never really had the chance to learn.
Thank you for sharing and teaching your recipes.
Thanks for the comment, Annette. I'm so happy you enjoyed this recipe and the videos.
Served with tagliatelle pasta so good! Thank you!
Hi Lynnette, so happy you enjoyed this recipe and really appreciate the comment!
Planning to make with leftover roast chicken, would I just add in at step 5?
I found your recipe after quite a search and it looks like a great fit for what we have on hand to create an enjoyable dinner 🙂
*5 stars for anticipated results
Hi Tracy, thanks for the comment. Yes, add the roast chicken when you add the spinach to warm it through. I hope you enjoy it!
Another amazing meal thanks to your recipes Jim. I used lemon juice since I didn’t have wine and it was wonderful! Only change was that I added some fresh parsley when I served it. Thank you for such easy to follow instructions.
Hi Edna, I'm happy to hear you enjoyed the chicken, and appreciate the comment as always! Thank you!
I am interested in making this one, it looks really easy, healthy and delicious. I recently made your chicken pizzaiola and i was so impressed by all the different textures and flavors in each bite (Mushrooms, peppers, chicken). I was wondering if there is a dish that is similar to that one, but with a flavorful broth/sauce like featured in this dish as opposed to a red sauce. Would you recommend adding peppers to this dish, or is that flavor too strong and sweet for this flavor profile? Thanks i'd like to know what you think.
Hi Sal, thanks for the comment and so happy you enjoyed the pizzaiola. To answer your question, you might want to check out my recipe for chicken scarpariello or chicken vesuvio as neither uses tomato or red sauce. For this dish, you can certainly add peppers if you'd like but it would change the flavor of the dish. I hope this helps!
Easy to make and
So delish!! Family loved it - served with a side of garlic sautéed string beans and a salad. Thanks Jim - this one is a keeper and I think a great one for dinner guests too!
Hi Donna, I'm so happy you liked this one and agree - it's great for dinner guests because it's easy but tastes like you spent a lot of time!
Great recipe. Served over rice. Delicious!
I'm so happy you enjoyed this one, Shanne! Thanks for the comment!
Every once in a while you come across a recipe that turned out to be the find of the century. Well, this was it! I was leaving town and wanted to use up ingredients I had in the refrigerator, mainly, a bag of spinach and mushrooms. I used boneless, skinless chicken from the freezer. Because I was cooking for two, I halved the recipe. It was so perfect, I will be making it for company. The corn starch based sauce couldn't have been more flavorful!
Hi Anita, I'm so happy you enjoyed this recipe and really appreciate your comment and rating! Thank you!
I love all of your recipes that I’ve tried.
Excellent as always!
Hi Roland, thanks for the comment and so happy you're enjoying the recipes!