Pan Seared Chicken in Mushroom Spinach Cream Sauce


I used to hate mushrooms until I realized I just wasn't properly cooking them! Once you learn how to remove the water that's logged and create crispy flavorful mushrooms you will be a mushroom hater no more.

The pan seared crispy chicken is really the star of the show here. By coating in just a bit of flour and pan searing, a perfectly crispy outside gives way to a tender juicy inside.

The chicken is served in a creamy spinach and mushroom almond milk based sauce flavored with simple ingredients like salt, pepper, onions and garlic.

Serve these with our lightened up cauliflower mashed potatoes for the perfect creamy side dish!
The step by step here happens all in one dish and comes together very quickly.

Simply remove the water from the mushrooms and season then, sear the chicken, sauté the veggies, wilt the spinach and add back in the sauce!



Pan Seared Chicken in Mushroom Spinach Cream Sauce

Serving 4-6 servings | Cook time: 30 minutes

Notes: I love serving this recipe with my cauliflower mashed potatoes or some al dente linguine tossed in the excess sauce.


Ingredients:

  • 1 tbsp butter, divided

  • 1 tbsp olive oil

  • 1.5 lb chicken

  • 3 tbsp flour

  • Salt and pepper

  • 2-4 cups fresh spinach

  • 2 cups baby Bella mushrooms

  • 1/2 cup half and half

  • 2 cups unsweetened original almond milk

  • 1/2 onion, diced (~100g)

  • 4 cloves garlic, minced

Directions:

  1. Use a dry paper towel to clean the dirt off the mushrooms. Use your hands to peel apart the mushrooms into bit sized pieces.

  2. Heat a nonstick skillet over medium. Add the mushrooms. Allow them to toast in the dry skillet. After a few minutes the mushrooms will begin to release the water that’s water logged in them. Continue to sauté the mushrooms until all of the water have evaporated out of the mushrooms. Once the pan is dry and the mushrooms begin to stick, add 1 tsp butter in the pan. Toss the mushrooms around in the pan until they absorb the butter. Remove the mushrooms from the pan, set aside and season with salt.

  3. Whisk together flour with some salt and pepper. Dredge the chicken breasts in the flour, shaking off excess, until they are lightly coated.

  4. Heat 1/2 tbsp oil in the pan over medium heat. Once heated, add the chicken to sear. Sear the chicken for about 4-5 minutes per side. Each side should be a nice golden browned the chicken nearly cooked through. Remove the chicken from the pan and set aside.

  5. Add remaining butter to the pan along with the onions and garlic to sauté. After about two minutes, add back in the mushrooms along with some fresh spinach to wilt.

  6. Once the spinach has wilted, whisk in the milk and half and half. Season generously with salt and pepper.

  7. Bring the sauce to a boil and lower to a simmer. Nuzzle the chicken breasts into the sauce and simmer for about 10 minutes. After 10 minutes the chicken should be cooked through and the sauce reduced by about half.

  8. Serve the chicken with a side of my favorite cauliflower mashed potatoes with the cream sauce and vegetables spooned over.

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.


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