Creamy Smothered Chicken with Spinach, Mushrooms, and Potatoes
Description:
This rich, savory dish features tender chicken breasts smothered in a creamy garlic-Parmesan sauce, with sautéed mushrooms, baby spinach, and golden roasted potatoes. It’s the perfect one-pan comfort meal packed with protein, fiber, and flavor.
Ingredients:
For the Chicken & Potatoes:
4 boneless skinless chicken breasts
1.5 lbs baby potatoes, halved
2 tbsp olive oil
Salt & black pepper, to taste
1 tsp paprika
1 tsp garlic powder
For the Creamy Sauce:
2 tbsp unsalted butter
8 oz cremini or white mushrooms, sliced
3 cloves garlic, minced
2 cups fresh baby spinach
1 ½ cups heavy cream (or half-and-half for lighter version)
½ cup chicken broth
½ cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Optional: Red pepper flakes for a kick
Instructions:
Step 1: Roast the Potatoes
Preheat oven to 400°F (200°C).
Toss halved potatoes with 1 tbsp olive oil, salt, pepper, paprika, and garlic powder.
Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
2: Cook the Chicken
Season chicken breasts with salt, pepper, and paprika.
In a large skillet over medium-high heat, add 1 tbsp olive oil.
Sear chicken 4-5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Remove and set aside.
Step 3: Make the Creamy Sauce
In the same skillet, add butter and sliced mushrooms. Sauté until browned (about 5 minutes).
Add minced garlic and cook 1 minute until fragrant.
Pour in chicken broth and deglaze pan, scraping any bits from the bottom.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan, Italian seasoning, and salt/pepper to taste.
Add spinach and cook until wilted (about 2 minutes).
Step 4: Combine and Serve
Return chicken to the skillet and spoon sauce over the top.
Simmer everything together for 5 more minutes.
Serve over the roasted potatoes, or plate potatoes and pour the creamy chicken mixture on top.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: ~50-55 minutes
Servings: 4
Nutritional Info (Per Serving) (estimated):
Calories: 620 kcal
Protein: 45g
Fat: 35g
Carbohydrates: 35g
Fiber: 4g
Sugars: 3g
Sodium: 600mg
Cholesterol: 135mg
(Values may vary depending on exact ingredients used.)
Q&A Section
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work well and add more flavor. Adjust cooking time as they may take slightly longer.
Q: Is there a dairy-free option?
A: Use full-fat coconut milk instead of cream and a dairy-free Parmesan alternative or nutritional yeast.
Q: Can I make this ahead of time?
A: Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q: What can I serve this with besides potatoes?
A: It pairs beautifully with rice, pasta, cauliflower mash, or crusty bread.
Q: Can I freeze the leftovers?
A: The sauce may separate slightly after freezing, but it’s safe.
Reheat gently while stirring to re-emulsify.
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