Why Make This Recipe
One-Pot Creamy Spinach and Mushroom Chicken is a fantastic choice for a comforting and delicious meal. It combines tender chicken thighs, earthy mushrooms, and fresh spinach all cooked together in a rich and creamy sauce. The best part? You only use one pot, which means minimal cleanup. This dish is perfect for family dinners or when you want to impress guests without spending hours in the kitchen.
How to Make One-Pot Creamy Spinach and Mushroom Chicken
Ingredients:
- 2 tbsp olive oil
- 6 bone-in chicken thighs
- Salt and freshly ground black pepper to taste
- 500 g mushrooms
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp plain flour
- 1 cup chicken stock
- 1 cup cream
- 1/2 cup parmesan, grated
- 2 cups baby spinach
Directions:
- Heat olive oil in a large frying pan over medium-high heat.
- Season the chicken thighs with salt and pepper and add them to the pan. Cook for 5 minutes on each side, or until the chicken is browned.
- Remove the chicken from the pan and set it aside on a plate.
- Add the mushrooms to the pan and cook them for 5 minutes, stirring occasionally. Once done, remove them and add them to the plate with the chicken thighs.
- In the same frying pan, add the butter. When it melts, add the minced garlic and cook for 1-2 minutes, stirring frequently.
- Sprinkle in the flour and cook for another minute. Then, gradually pour in the chicken stock and cream, stirring continuously.
- Continue cooking for 2 minutes, then add the grated parmesan and stir until well combined.
- Return the chicken and mushrooms to the pan. Reduce the heat to a low simmer, cover, and cook for 15-20 minutes, stirring occasionally.
- Add the baby spinach to the pan and cover again. Cook for an additional 2 minutes, or until the spinach wilts. Stir everything together to mix.
How to Serve One-Pot Creamy Spinach and Mushroom Chicken
This dish is best served hot. You can enjoy it with mashed potatoes, pasta, or rice for a complete meal. The creamy sauce goes well over any of these sides, soaking into them for extra flavor.
How to Store One-Pot Creamy Spinach and Mushroom Chicken
If you have leftovers, store them in an airtight container in the refrigerator. This dish will stay fresh for about 3-4 days. Reheat gently on the stove or in the microwave until warmed through.
Tips to Make One-Pot Creamy Spinach and Mushroom Chicken
- Feel free to use boneless chicken thighs if you prefer. Just adjust the cooking time as they may cook faster.
- For extra flavor, add some herbs like thyme or rosemary during the cooking process.
- Make it even creamier by adding more parmesan or a splash of milk if the sauce thickens too much.
Variation
You can easily modify this dish by adding other vegetables like bell peppers or zucchini. If you want a bit of spice, try adding some crushed red pepper flakes.
FAQs
Can I use other types of mushrooms?
Yes, you can use any type of mushrooms you like, such as cremini or portobello.
Is it possible to make this recipe dairy-free?
Yes! Substitute the cream and butter with coconut milk and olive oil to keep it dairy-free.
Can I use chicken breast instead of thighs?
Yes, but keep in mind that chicken breasts may dry out if overcooked, so keep an eye on the cooking time.
One-Pot Creamy Spinach and Mushroom Chicken
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 6 pieces bone-in chicken thighs Can substitute with boneless thighs.
- to taste Salt and freshly ground black pepper
- 500 g mushrooms Any type of mushrooms can be used.
- 3 tbsp butter Can be substituted with olive oil for a dairy-free version.
- 2 cloves garlic, minced
- 1 tbsp plain flour
- 1 cup chicken stock
- 1 cup cream Can be substituted with coconut milk for a dairy-free version.
- 1/2 cup parmesan, grated Add more for a creamier sauce.
- 2 cups baby spinach
Instructions
Cooking
- Heat olive oil in a large frying pan over medium-high heat.
- Season the chicken thighs with salt and pepper and add them to the pan. Cook for 5 minutes on each side, or until the chicken is browned.
- Remove the chicken from the pan and set it aside on a plate.
- Add the mushrooms to the pan and cook them for 5 minutes, stirring occasionally. Once done, remove them and add them to the plate with the chicken thighs.
- In the same frying pan, add the butter. When it melts, add the minced garlic and cook for 1-2 minutes, stirring frequently.
- Sprinkle in the flour and cook for another minute. Then, gradually pour in the chicken stock and cream, stirring continuously.
- Continue cooking for 2 minutes, then add the grated parmesan and stir until well combined.
- Return the chicken and mushrooms to the pan. Reduce the heat to a low simmer, cover, and cook for 15-20 minutes, stirring occasionally.
- Add the baby spinach to the pan and cover again. Cook for an additional 2 minutes, or until the spinach wilts. Stir everything together to mix.