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A skillet of creamy smothered chicken with baby potatoes, mushrooms, and spinach in a garlic cream sauce.
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Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings
Calories: 650kcal

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).