Name: Creamy Skillet Chicken with Spinach & Mushrooms
Total time: 20 min
Ingredients: 1 pound chicken cutlets; 0.5 teaspoon salt, divided; 0.5 teaspoon ground pepper, divided; 1 tablespoon extra-virgin olive oil; 3 cups sliced mushrooms; 3 cups coarsely chopped spinach; 0.5 cup heavy cream; 0.25 cup reduced-fat sour cream; 2 tablespoons white wine vinegar; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder

Active Time:

20 mins

Total Time:

20 mins

Servings:

4

Nutrition Profile:

Low-Carb Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free

Jump to Nutrition Facts

How to Make Creamy Skillet Chicken with Spinach & Mushrooms

This one-pan dinner features chicken cutlets smothered in a creamy mushroom and spinach sauce. It takes only 20 minutes from start to finish, and with only one pan to clean at the end, this family-friendly dinner will surely brighten up your busy weeknights. Here are a few tips for getting it on the table fast, plus a few variations to give it your own spin:

The Chicken

We love chicken cutlets for quick weeknight recipes. Sometimes labeled as "thin-cut," chicken cutlets are thin slices of chicken breast about 1/4 inch thick. If you can't find cutlets, you can make your own by slicing boneless, skinless chicken breasts in half horizontally. Chicken should be cooked to an internal temperature of 165°F. For a chicken cutlet, this takes about 8 minutes. You can substitute chicken tenderloins or boneless, skinless chicken thighs for the cutlets. Keep in mind that thicker pieces of chicken will take longer to cook.

A chicken breast getting sliced in half with a chefs knife — Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

The Sauce

We build the flavor of this easy sauce using the fond at the bottom of the pan left by the chicken to add savory notes. Sliced mushrooms and spinach are added to the pan first to get a head start on the cooking process. To speed up the prep, you can use presliced mushrooms for the sauce. If you have the need for speed, baby spinach is the best choice. The stems are tender and don't need to be removed before you add the spinach to the pan. Want to give this dish a slightly different spin? Opt for a mix of mushrooms for a more complex flavor (think shiitake, oyster and/or maitake mushrooms). Adult spinach, Swiss chard or kale can all stand in for the baby spinach here. Just be sure that any tough stems are removed before cooking. (Note: Tougher greens like kale may need an additional minute or two to wilt in the pan.)

What to Serve with Creamy Skillet Chicken with Spinach & Mushrooms

We love this recipe served over orzo and the way the sauce binds the small pieces of pasta together. For an earthier flavor, serve this simple dish over a wild rice blend or pilaf. Mashed sweet potatoes (or regular potatoes) would taste great with the sauce. To keep it low-carb, serve over cooked spaghetti squash or zucchini noodles.

Additional reporting by Hilary Meyer

Ingredients

1 pound chicken cutlets
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
3 cups sliced mushrooms
3 cups coarsely chopped spinach
½ cup heavy cream
¼ cup reduced-fat sour cream
2 tablespoons white wine vinegar
½ teaspoon garlic powder
½ teaspoon onion powder

Directions

Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until cooked through, 6 to 8 minutes total. Transfer to a plate.

Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Reduce heat to medium. Add mushrooms and cook, stirring, for 1 minute. Add spinach, cover and cook, stirring once, until the mushrooms are tender, 2 more minutes. Whisk heavy cream, sour cream, vinegar, garlic powder, onion powder and the remaining 1/4 teaspoon each of salt and pepper together in a measuring cup. Add to the pan along with any accumulated juices from the chicken; simmer, stirring, until slightly thickened, 1 to 2 minutes. Return the chicken to the pan and turn to coat. Serve the chicken topped with the sauce.

Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco

Originally appeared: EatingWell.com, November 2021; updated October 2022

Nutrition Facts (per serving)

310	Calories
19g	Fat
5g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cutlet & generous 1/4 cup sauce
Calories 310
% Daily Value *
Total Carbohydrate 5g	2%
Dietary Fiber 1g	4%
Total Sugars 2g
Protein 29g	58%
Total Fat 19g	24%
Saturated Fat 9g	45%
Cholesterol 123mg	41%
Vitamin A 2642IU	53%
Sodium 384mg	17%
Potassium 731mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.