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Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms: A One-Pan Comfort Meal
There’s something undeniably comforting about a hearty, creamy dish that brings together tender chicken, rich flavors, and a medley of vegetables. Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms is the perfect recipe for those cozy nights when you crave a comforting yet satisfying meal. This one-pan dish features juicy chicken breasts smothered in a velvety cream sauce, with hearty potatoes, earthy mushrooms, and fresh spinach, making it a complete dinner that requires minimal effort and clean-up.
Why You’ll Love Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms
- One-pan meal: Easy cleanup as everything cooks in the same pan.
- Rich and creamy: A luscious sauce that complements the tender chicken and vegetables.
- Versatile: You can swap out ingredients based on what you have on hand or your personal preferences.
- Comforting and filling: A perfect balance of protein, vegetables, and carbs that will leave you feeling satisfied.
Ingredients for Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 lb baby potatoes, halved or quartered
- 8 oz mushrooms, sliced (button, cremini, or your favorite variety)
- 3 cups fresh spinach, roughly chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp dried thyme (or fresh if available)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions for Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms
1. Prepare the Chicken and Vegetables
- Start by seasoning the chicken breasts (or thighs) with salt, pepper, and dried thyme on both sides. If you’re using fresh thyme, you can add it later when making the sauce for extra flavor.
- Slice the baby potatoes in half or quarters, depending on their size. This will help them cook faster and absorb the creamy sauce more easily.
- Slice the mushrooms and roughly chop the spinach.
2. Cook the Potatoes
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the halved or quartered potatoes and season with salt and pepper.
- Cook the potatoes, stirring occasionally, for about 5–7 minutes, until they start to brown and soften slightly. Remove the potatoes from the skillet and set them aside.
3. Sear the Chicken
- In the same skillet, melt 1 tablespoon of butter. Once it’s hot, add the seasoned chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside with the potatoes.
4. Sauté the Vegetables
- In the same skillet, add a little more butter or oil if needed. Add the diced onion and cook for 2-3 minutes until softened and translucent.
- Add the minced garlic and sliced mushrooms to the skillet and cook for another 3-4 minutes, until the mushrooms are tender and browned. Season with salt, pepper, and dried thyme (if you haven’t already added it).
5. Make the Creamy Sauce
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan (this adds extra flavor). Let it simmer for 1-2 minutes.
- Lower the heat and add the heavy cream to the pan, stirring well to combine. Allow the sauce to simmer for 3–4 minutes until it begins to thicken.
6. Add the Spinach and Return the Chicken and Potatoes
- Add the chopped spinach to the skillet and stir it into the creamy sauce. Cook for about 1–2 minutes, until the spinach wilts down.
- Return the cooked chicken breasts and potatoes to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the chicken and potatoes.
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