Creamy Chicken Mushroom with Garlic, Parmesan, and Spinach
A high protein, low carb one skillet meal, so delicious
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
You can use chicken breasts instead of the thighs.
White button mushrooms or canned mushrooms is ok
If using half and half, add 1-2 tbs of flour to make the sauce thick
Double the amount of minced garlic if you don't have garlic powder or vice versa
Adjust salt accordingly if using salted butter