Recipe Background
A fine dining experience doesn't have to be hard to achieve! Easy Creamy Spinach Chicken makes things... well, easy! The chicken is tender and savory, braised in a creamy, tangy, and mushroom-infused cream cheese and spinach sauce. With so much poultry flavor in a single skillet, Easy Creamy Spinach Chicken will amaze you from the first bite! So easy and yet so tasty!
A fine dining experience doesn't have to be hard to achieve! Easy Creamy Spinach Chicken makes things... well, easy! The chicken is tender and savory, braised in a creamy, tangy, and mushroom-infused cream cheese and spinach sauce. With so much poultry flavor in a single skillet, Easy Creamy Spinach Chicken will amaze you from the first bite! So easy and yet so tasty!
Ingredients
- 1/4 cup all-purpose flour
- 1 tablespoon kosher salt plus more, to taste
- freshly ground black pepper to taste
- 4 (6-ounce) chicken breasts boneless and skinless
- 4 tablespoons vegetable oil divided
- 1 (8-ounce) container sliced mushrooms
- 2 cloves garlic minced
- 4 ounces cream cheese cut into chunks
- 1 cup half-and-half
- 1 (10-ounce) package baby spinach
- egg noodles optional, to taste, cooked and warm, for serving
Directions
- In a pie plate or a shallow dish, add the flour, 1 tablespoon of the salt, and the black pepper and whisk to combine.
- Add the chicken breasts to the seasoned flour and turn them to coat fully on both sides.
- Shake off any excess flour and set the chicken aside.
- In a large, heavy-bottomed skillet over medium-high heat, add 3 tablespoons of the vegetable oil.
- Add the chicken breasts to the hot oil and cook, undisturbed, until the bottoms are a deeply golden color, about 3 minutes.
- Flip the chicken breasts and cook, undisturbed, until the reverse sides are deeply golden-brown, about 3 minutes.
- Transfer the chicken breasts to a plate.
- Add the remaining vegetable oil to the same skillet over medium-high heat and allow it to heat.
- Add the mushrooms to the hot oil and cook, while stirring occasionally, until they begin to brown and release their liquid, about 5 minutes.
- Add the garlic and cook, while stirring, until it is fragrant, about 30 seconds.
- Add the cream cheese to the mushroom-garlic mixture and cook, while stirring, until it is melted.
- Add the half-and-half and stir to combine.
- Using a wooden spoon, scrape the bottom of the skillet to release the browned bits.
- Season the mushroom mixture with the extra salt and the black pepper.
- Add the chicken breasts to the skillet and cover the skillet.
- Cook, turning the chicken breasts halfway through, until they reach an internal temperature of 165 degrees F, about 15-20 minutes.
- Transfer the chicken breasts to a plate and tent them with foil to keep them warm.
- Add the spinach to the mushroom mixture and cover the skillet.
- Cook until the spinach is wilted, about 5 minutes.
- Stir the spinach mixture.
- Season the spinach mixture with the extra salt and the black pepper.
- Serve the chicken breasts with the spinach mixture over the egg noodles.
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