Description
Creamy Skillet Chicken with Spinach & Mushrooms features tender chicken cutlets cooked in a rich and flavorful cream sauce loaded with fresh spinach and mushrooms. This quick and easy skillet meal is perfect for a healthy weeknight dinner and can be served over pasta or grains to soak up the delicious sauce.
Ingredients
Chicken
- 1 pound chicken cutlets
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
Vegetables & Sauce
- 3 cups sliced mushrooms
- 3 cups coarsely chopped spinach
- ½ cup heavy cream
- ¼ cup reduced-fat sour cream
- 2 tablespoons vinegar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Season the chicken: Sprinkle the chicken cutlets evenly with ½ teaspoon salt and ½ teaspoon ground pepper to ensure flavorful, seasoned meat.
- Cook the chicken: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 6 to 8 minutes total, turning once halfway through, until the chicken is fully cooked and lightly browned. Transfer the cooked chicken to a plate and set aside.
- Sauté mushrooms: Reduce the heat to medium and add the sliced mushrooms to the skillet. Cook, stirring frequently, for about 1 minute until they begin to soften and release moisture.
- Cook spinach with mushrooms: Add the coarsely chopped spinach to the skillet. Cover and cook, stirring once, until the mushrooms are tender and the spinach is wilted, approximately 2 minutes.
- Prepare the creamy sauce: In a measuring cup, whisk together the heavy cream, reduced-fat sour cream, vinegar, garlic powder, onion powder, and the remaining ¼ teaspoon each of salt and pepper until well combined.
- Simmer the sauce: Pour the creamy mixture into the skillet along with any juices accumulated from the chicken. Stir continuously and simmer for 1 to 2 minutes until the sauce thickens slightly.
- Combine chicken and sauce: Return the cooked chicken cutlets to the skillet and turn to coat them thoroughly in the creamy spinach and mushroom sauce for a cohesive dish.
- Serve: Plate the chicken cutlets topped with the creamy spinach and mushroom sauce. Serve immediately over pasta, rice, or your favorite grain to soak up the delicious sauce.
Notes
- For a lighter version, use half-and-half instead of heavy cream and low-fat sour cream.
- Adjust seasoning to taste, especially salt and pepper, depending on your preference.
- Serve over cooked pasta, quinoa, or rice to make a complete meal and soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
