One-pan mushroom and spinach chicken
This one-pan mushroom and spinach chicken dish combines tender chicken breasts, sautéed leeks, and mushrooms in a creamy sauce, finished with fresh spinach and chives. It’s a convenient weeknight meal that minimizes cleanup while delivering rich flavours and nutrients.
Cook time 15 min
Prep time 0 min
Ingredients:
2 tbsp olive oil1.50 lb chicken breasts
1 leek
1 cup mushrooms
2 garlic cloves
1 tbsp all-purpose white wheat flour
1 cup light sour cream
2 cups spinach
1 tbsp chives
This one-pan mushroom and spinach chicken recipe is a delicious and convenient dish that's perfect for any night of the week. Featuring tender chicken breasts, fresh vegetables, and a creamy sauce, it's not only delicious but also packed with nutrients. Best of all, it's made in just one pan, making clean-up a breeze.
Instructions:
- Slice the leek and mushrooms, mince the garlic cloves, and chop the spinach and chives.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper to taste.
- Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining 1 tablespoon of olive oil.
- Add the sliced leek, mushrooms, and minced garlic. Sauté for 5-7 minutes until the vegetables are tender.
- Sprinkle the flour over the cooked vegetables and stir well to coat evenly.
- Gradually add the light sour cream, stirring continuously until a smooth sauce forms.
- Add the cooked chicken breasts back into the skillet, nestling them among the vegetables and sauce.
- Stir in the chopped spinach and cook for another 2-3 minutes until the spinach wilts and the chicken is heated through.
- Sprinkle chopped chives over the dish.
- Serve hot, optionally with a side of your choice such as rice, pasta, or crusty bread for a complete meal.
Voila! Your one-pan mushroom and spinach chicken is now ready to be served. This wholesome and tasty dish is sure to become a family favorite. Serve it on its own or pair it with a side of your choice for a complete meal. Enjoy the flavors and the convenience of this delightful recipe!
One-pan mushroom and spinach chicken FAQ:
Cook the chicken breasts for about 6-7 minutes on each side over medium-high heat until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Yes, you can substitute light sour cream with Greek yogurt or regular sour cream. Keep in mind that it may alter the flavor slightly.
A large skillet is recommended, ideally around 10-12 inches in diameter, to ensure there's enough space for all the ingredients to cook evenly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Yes, you can substitute or add other vegetables such as bell peppers, zucchini, or asparagus, depending on your preference or seasonal availability.
Tips:
- Ensure the chicken breasts are evenly sized for uniform cooking.
- Don’t overcook the chicken; it should be tender and juicy.
- Use a heavy-bottomed skillet or non-stick pan to prevent sticking.
- Feel free to replace light sour cream with Greek yogurt for a healthier alternative.
- Add a squeeze of lemon juice at the end for an extra burst of freshness.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 44g
Carbohydrates 16g
Fiber 1.87g
Sugar 3.18g
Fat 18g
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