Come on into my kitchen, have a cup of coffee, and let’s have a Big Girl conversation…
Do you ever just get so tired of cooking dinner?
I know I do, and other women make it look so lovely, a true art.
I just enjoy wearing pretty aprons and buying cute cookbooks!
Because, after all, you can only eat so much, so often, but our menfolk seem to be hungry all of the time!
Yes, I’m ranting a bit, but bear with me please. I’m a creative person, and I don’t even follow recipes unless they’re new to me, which is stressful with hungry people circling your kitchen island waiting for the timers’ buzzer to buzz!
So, two days ago my husband asked me if I’d make this creamy Chicken dish, a one-skillet meal of protein, vegetables and cheese, which are indeed, all of my favorite foods. I surprised myself when I so quickly agreed to do so.
Never having made this before, I carefully went over each ingredient making sure I didn’t miss any of them, or mismeasure. Now, my sweet reader, when I list these ingredients, don’t panic, it’s actually a healthy dish, just looks like a ton of ingredients.
So. Many. Things.
So. So. Worth it.
Delicious!!
Note: I tried to impress a friend of mine with stating that I made a “Chicken Piccata” for dinner, she said she’d never made that before…. it’s technically not a Piccata, no lemons or capers, but it is delicious by any name.
Creamy Chicken Mushroom with Garlic, Parmesan, and Spinach
Equipment
- 1 skillet or pan
Ingredients
- 6 pieces chicken thighs skinless, boneless
- 8 oz cremini mushrooms sliced
- 2 tbs olive oil
for the creamy sauce
- 4 tbs unsalted butter
- 1 tsp minced garlic
- 1 c heavy cream or heavy whipping cream
- 1/2 c chicken broth
- 3/4 c shredded parmesan cheese
Instructions
- In a skillet or pan, heat olive oil. Lightly fry the chicken thighs for 4-5 minutes each side in medium heat until both sides are golden brown. Remove the chicken from the skillet and set them aside. You may sprinkle the chicken with a little bit of salt and pepper.
- Using the same pan, add the cremini mushrooms. Cook them until slightly soft. Do not overcook. Remove the mushrooms and also set them aside.
- Again, using the same pan, add the butter until melted. Then add the minced garlic and sauté until soft. Add the heavy cream, chicken broth, garlic and parmesan cheese. Adjust the taste by adding salt and pepper. Simmer for 2 minutes or until the sauce becomes creamy or thick as desired. If the sauce is not thick enough mix 1 Tbs. of flour or cornstarch to 1 Tbs. water and pour into the sauce.
- It's time to combine it all together, put the chicken back in the pan with the mushrooms. Simmer for 5-10 minutes. Lastly, add the spinach and combine. Remove immediately from heat.
- Serve hot with a side of rice or pasta.
- Enjoy!
Notes
This is an affordable, one pot meal, quick from prep to the table, with easy clean up afterwards.
Best thing? it tastes like you’re in a restaurant without the cost or reservations, it’s a must-try, an instant favorite,
happy cooking friends, thanks so much for joining me in the kitchen,
remember, a pretty apron makes everything taste better (in my opinion),
I’m off to fill my coffee cup!
xx,
Like you. I follow the first time. Baking is the exception; I always follow those. I make something similar but never have added spinach. A good call. Love your apron.
Thanks Linda!
The spinach wilts instantly, and I use tons of it to be able to taste it. Worth it. Give this a try, hope you like it!