Description
Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms is a flavorful one-pan meal featuring tender chicken breasts cooked to golden perfection and smothered in a rich, creamy sauce with fresh spinach, sautéed mushrooms, and crispy potatoes. This hearty and comforting dish comes together quickly on the stovetop and is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Vegetables
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup sliced mushrooms
- 4 cups fresh spinach
Sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
Garnish
- Fresh parsley (for garnish)
Instructions
- Prepare the Chicken: Season both sides of the chicken breasts evenly with garlic powder, onion powder, salt, and pepper to build a flavorful base for the dish.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook each side for 5 to 7 minutes until they develop a golden brown crust and are cooked through. Remove chicken from skillet and set aside.
- Cook the Potatoes: Using the same skillet, add the cubed potatoes and sauté for 5 to 7 minutes until they turn golden and crisp on the outside. Season with salt and pepper, then remove and set aside with the chicken.
- Sauté the Mushrooms and Spinach: Add the sliced mushrooms to the skillet and cook for 3 to 4 minutes until softened. Then add the fresh spinach and continue cooking until it wilts down, stirring occasionally.
- Make the Creamy Sauce: Pour in the heavy cream and chicken broth, stirring well to combine. Sprinkle in dried thyme, dried basil, and grated Parmesan cheese. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly and flavors meld.
- Combine: Return the cooked chicken breasts and potatoes to the skillet, gently spooning the creamy sauce over them. Allow everything to cook together for an additional 5 minutes to heat through and deepen the flavors.
- Serve: Garnish the dish with freshly chopped parsley and serve hot for a delicious, comforting meal.
Notes
- You can substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, though the sauce may be less rich.
- If you prefer, sweet potatoes can replace regular potatoes for a slightly sweeter flavor and added nutrients.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Use fresh herbs instead of dried thyme and basil for a brighter taste, adjusting quantity to about 1 tablespoon each.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
