Description
Rich, hearty Chicken, Spinach, and Mushroom Skillet delivers Mediterranean comfort in one pan. Savory herbs, tender chicken, and earthy mushrooms blend seamlessly, promising a satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 lbs (907 grams) chicken cutlets (pounded flat)
- 1 lb (454 grams) cremini mushrooms (sliced)
- 12 ounces (340 grams) baby spinach
Seasonings and Liquids:
- 5 cloves garlic (sliced)
- ¼ cup (60 milliliters) olive oil (for searing the chicken)
- Salt (to taste)
- Pepper (to taste)
- ¼ cup (30 grams) flour (for dredging)
- ¼ cup (60 milliliters) dry white wine
- 1 cup (240 milliliters) low-sodium chicken stock
Finishing Ingredients:
- 3 tablespoons (45 grams) butter (cubed, for finishing the sauce)
- 2 tablespoons (16 grams) cornstarch (for optional slurry)
- 2 ounces (60 milliliters) water (for optional slurry)
Instructions
- Pat of chicken cutlets dry using paper towels. Season both sides generously with salt and pepper. Dredge the chicken in of all-purpose flour, ensuring even coating and shaking off excess.
- Heat of olive oil in a large skillet over medium-high heat. Carefully arrange chicken cutlets without overcrowding, allowing each piece to sear for approximately 3 minutes per side until achieving a golden-brown exterior. Transfer cooked cutlets to a separate plate.
- If the skillet appears dry, add a touch more olive oil. Introduce of sliced cremini mushrooms, cooking over medium heat for 5-7 minutes until they develop a rich brown color and become tender. Stir occasionally to prevent sticking.
- Create aromatic depth by adding 5 minced garlic cloves to the mushrooms. Sauté for 1-2 minutes until fragrant, releasing their delicate essence throughout the skillet.
- Deglaze the pan by pouring of dry white wine and of low-sodium chicken stock. Increase heat to high and use a wooden spoon to scrape up any caramelized bits from the skillet bottom. Allow the liquid to simmer and reduce by half, approximately 3-5 minutes.
- Return the seared chicken cutlets to the skillet, nestling them into the flavorful sauce. Scatter of baby spinach over the top. Cover and reduce heat to medium, letting the spinach wilt for 2-3 minutes.
- For a thicker sauce, whisk of cornstarch with of water to create a smooth slurry. Gently stir this mixture into the skillet and cook for an additional minute to achieve desired consistency.
- Finish the dish by removing from heat and incorporating of cold butter, swirling until melted and creating a luxurious, glossy sauce.
Notes
- Prep chicken cutlets by patting dry and seasoning with salt and pepper for maximum flavor enhancement.
- Coat chicken evenly in flour, shaking off excess to create a light, crispy exterior during cooking.
- Sear chicken in hot olive oil until golden brown, developing a beautiful caramelized crust and locking in juices.
- Sauté mushrooms until perfectly browned, then add garlic for an aromatic flavor boost that transforms the entire dish.
- Deglaze the pan with white wine and chicken stock, scraping up delicious browned bits for an intense flavor foundation.
- Wilt fresh spinach into the sauce, allowing it to integrate seamlessly with the rich, savory liquid.
- Optional cornstarch slurry helps thicken the sauce to a luxurious, restaurant-quality consistency.
- Finish with a final touch of butter for added richness and a silky, glossy sauce that brings everything together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American-Italian
Nutrition
- Serving Size: 4
- Calories: 502 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg