Pan-Seared Chicken with Creamy Mushroom Spinach
One-skillet dinner with tender chicken cutlets nestled in a rich cream sauce studded with sautéed mushrooms, burst cherry tomatoes, and wilted spinach. Garlic and Parmesan add depth to this restaurant-quality weeknight meal that comes together in under 30 minutes.
Ingredients
- 2 tablespoon neutral oil, canola or vegetable
- 2 whole boneless skinless chicken breasts, cut horizontally into cutlets
- ½ teaspoon kosher salt
- 2 tablespoon butter
- 8 ounce sliced mushrooms, baby bella or button
- 2 cup cherry tomatoes, grape tomatoes work best
- 3 clove garlic, peeled and chopped
- 4 cup fresh spinach, about two generous fistfuls
- ½ cup Parmesan cheese, grated and divided
- 1 cup heavy cream
Instructions
- 1
Cut chicken breasts horizontally to create 4 cutlets.
- 2
Heat a heavy skillet over medium-high heat until hot, then add oil until shimmering.
- 3
Add chicken cutlets and season with half the salt, searing until browned, about 3 minutes per side.
- 4
Flip and season the other side with remaining salt, searing until browned.
- 5
Transfer chicken to a plate and cover to keep warm.
- 6
Add mushrooms and cherry tomatoes to the pan and stir frequently until tomatoes burst and mushrooms brown and release their moisture.
- 7
Add chopped garlic and saute until fragrant, about 30 seconds.
- 8
Add spinach, cream, half the Parmesan, and butter to the pan, stirring until spinach wilts.
- 9
Nestle the chicken cutlets back into the mixture and cook until chicken is warm.
- 10
Garnish with remaining Parmesan and serve.
Tips
Use a heavy-bottomed skillet for even heat distribution and better browning of chicken and mushrooms.
Don't skip browning the mushrooms and tomatoes—this step builds flavor through caramelization.
Keep the chicken covered while cooking vegetables to retain warmth.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream to restore sauce consistency.
Prepare chicken cutlets and chop garlic and spinach up to 8 hours ahead. Store in separate containers. Cook the full recipe fresh for best texture.
Serve immediately over rice, pasta, or with crusty bread to soak up the cream sauce.
Common Mistakes
Don't skip the searing step—browned chicken and caramelized mushrooms build crucial flavor.
Stir mushrooms frequently to prevent sticking and ensure even browning.
Don't overcook the spinach wilting step—2 minutes is sufficient to avoid mushy greens.