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Close up of a full plate of chicken with creamy mushrooms

Chicken with Creamy Mushrooms and Spinach

Creamy, rich and indulgent. Easy comfort food that takes just 30 minutes to make, the perfect mid-week dinner. The key to making a great chicken with creamy mushrooms is cooking the chicken breasts to golden brown and the mushrooms brown and nutty.
4.70 from 13 votes
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Course: Main Course
Cuisine: Western
Keyword: creamy chicken and mushrooms
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 328kcal
Author: Genevieve


  • 2 large chicken breasts ~500g/16oz
  • cups brown mushrooms ~300g/10oz, sliced
  • 2 cups baby spinach ~60g/2oz
  • ¼ cup chicken stock or white wine
  • 1 cup heavy/thickened cream
  • 2 cloves garlic minced
  • 2 tablespoon butter
  • 1 tablespoon olive oil extra virgin
  • salt & pepper


  • Carefully, cut each chicken breast in half horizontally to get 2 thinner pieces per breast. Season with salt and pepper. Set aside.
  • In a skillet or non-stick pan, add olive oil and chicken breasts without overlapping each piece. Sear on medium-high heat and flip chicken and sear the other side once pan-side is golden and caramelised. Remove chicken from pan and set aside.
  • In the same pan, add butter, sliced mushrooms, salt and pepper and saute on high heat until golden brown and nutty. Only turn mushrooms every minute or 45 seconds or when pan side is golden brown. This will take about 4 minutes. (note 1)
  • Once mushrooms are brown and reduced in size by about half, add garlic and spinach. Continue to saute on high heat until spinach is wilted. (note 2)
  • Pour in chicken stock, deglazing the pan, allow the stock to reduce by half.
  • Reduce the heat to low and pour in heavy cream. Bring it to simmer then add chicken breasts back in the pan. Simmer for 1 minute or until chicken is cooked. Taste the sauce, adjust for salt and pepper if required, to taste.
  • Serve immediately!


Note 1. Browning mushrooms through sauteeing. The key here is leaving the mushrooms be once added to the pan. Let the high heat do its job. Mushrooms contain a lot of water which are released during the cooking process. Similar to cooking steaks, you don't want to keep turning it. Let it sizzle and caramelise on one side then turn them over. Roughly, turning every minute (or 45 seconds, judgment is required), all whilst having the heat as high as possible. 
Note 2. Adding the garlic after mushrooms have been browned. This will stop the garlic from burning and turning bitter since the mushrooms will be cooked on high heat for a while. 
Deglazing the pan with chicken stock Deglazing help release all the flavours stuck on the pan when sauteeing, making the sauce really delicious. Since this is done on high heat, it won't take long for the stock to reduce by half or ⅓. 
How to check if the chicken is cooked cut through the thickest part of chicken breast and if the flesh is solid white and no longer pink, it's fully cooked. Also, if the juices are slightly pink that means it needs to be cooked a little more.
Leftovers last up to 4 days in an airtight container in the fridge. Up to 6 months in the freezer.
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 328kcal | Carbohydrates: 4.4g | Protein: 31.2g | Fat: 22.3g | Saturated Fat: 11.6g | Cholesterol: 128mg | Potassium: 353mg | Fiber: 1.1g | Sugar: 1.4g | Calcium: 40mg | Iron: 3mg