It’s 6pm, you’re tired, and everyone’s hungry. This creamy smothered chicken is the ultimate solution for a busy weeknight. It brings together tender chicken and gold potatoes in one pan. You get a full, satisfying meal without a mountain of dishes. It is the perfect way to warm up on a chilly evening.
Why This Creamy Smothered Chicken Works
This dish is a true winner for comfort food lovers. You only need one large skillet to make the entire meal. The sauce is rich, velvety, and full of savory garlic flavor. It’s a great way to get kids to eat their spinach. Your family will think you spent hours in the kitchen. One-pan dinners make cleanup a total breeze.
Simple Method
Making this creamy smothered chicken is much easier than it looks. You start by searing the chicken to lock in the juices. Then, the potatoes and mushrooms cook right in the same pan. The sauce builds flavor from the golden bits left behind. Even beginners can master this restaurant-quality dish at home. It feels fancy but stays very simple.
Simple Ingredients
Most of these items are likely already in your kitchen. We use fresh produce for the best flavor and texture.
- 4 boneless skinless chicken breasts
- 1 lb baby yellow potatoes, halved
- 8 oz cremini mushrooms, sliced
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp dried Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Step-by-Step
- Season chicken breasts with salt, pepper, and dried Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, approximately 6 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add halved potatoes and cook, covered, for 10-12 minutes or until tender and golden brown.
- Incorporate sliced mushrooms into the skillet with the potatoes. Sauté for 5 minutes until mushrooms have released their moisture and browned.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping the bottom to release fond. Stir in heavy cream and bring to a light simmer.
- Reduce heat to low and whisk in grated Parmesan cheese until the sauce thickens slightly.
- Fold in fresh baby spinach and stir until just wilted.
- Return chicken breasts to the skillet. Spoon the cream sauce over the chicken and simmer for 5 minutes until the internal temperature of the chicken reaches 165°F (74°C).
Best Ways to Enjoy It
Serve this dish warm right from the skillet. Pair it with a side of crusty bread for dipping. A simple green salad adds a nice crunch on the side. This is perfect for a cozy winter night in. Set the table and enjoy a stress-free family dinner.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place everything in a skillet over low heat. Add a splash of broth if the sauce is too thick. Reheat until the chicken is warmed through to the center. Microwaving gently also works for a quick lunch.
Tips for Best Results
- Don’t skip searing the chicken for a golden crust.
- Avoid overcrowding the pan so the mushrooms brown properly.
- Use baby potatoes because they cook much faster than large ones.
- Prepare your ingredients before you start the heat.
- For a winter holiday, garnish with fresh parsley for color.
- Deglaze the pan thoroughly to catch all the flavor.
- Switch to heavy cream for the thickest, richest sauce.
- Use a meat thermometer to ensure chicken reaches 165°F.
Ways to Switch It Up
- Swap the spinach for kale for a heartier green.
- Use chicken thighs instead of breasts for extra juiciness.
- Make it dairy-free by using coconut cream and nutritional yeast.
- Add a pinch of red pepper flakes for a little heat.
Common Questions
Can I make this ahead?
Yes, you can prep the veggies in advance. It is best to cook the chicken fresh for the best texture. You can also reheat the whole dish easily.
Can I use frozen spinach?
Yes, you can use frozen spinach if needed. Just make sure to squeeze out all the excess water first. This prevents the sauce from becoming too watery.
Is this keto-friendly?
The chicken and sauce are very keto-friendly. To keep the carbs low, simply omit the potatoes. You can add extra mushrooms or cauliflower instead.
I hope this cozy meal brightens your winter evenings. Give it a try and let every creamy bite warm you up. Happy cooking!
— Alex
Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms
Ingredients
- 4 boneless skinless chicken breasts
- 1 lb baby yellow potatoes, halved
- 8 oz cremini mushrooms, sliced
- 3 cups fresh baby spinach
- 3 cloves garlic , minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp dried Italian seasoning
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
Instructions
- Season chicken breasts with salt, pepper, and dried Italian seasoning on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown, approximately 6 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, melt butter over medium heat. Add halved potatoes and cook, covered, for 10-12 minutes or until tender and golden brown.
- Incorporate sliced mushrooms into the skillet with the potatoes. Sauté for 5 minutes until mushrooms have released their moisture and browned.
- Add minced garlic and cook for 60 seconds until fragrant.
- Pour in chicken broth to deglaze the pan, scraping the bottom to release fond. Stir in heavy cream and bring to a light simmer.
- Reduce heat to low and whisk in grated Parmesan cheese until the sauce thickens slightly.
- Fold in fresh baby spinach and stir until just wilted.
- Return chicken breasts to the skillet. Spoon the cream sauce over the chicken and simmer for 5 minutes until the internal temperature of the chicken reaches 165°F (74°C).
