Creamy Spinach Mushroom Chicken Recipe: Easy One-Pan Dinner

The holidays are in full swing—it’s December 23, 2025—and if you’re anything like me, you’re juggling last-minute errands, family gatherings, and the eternal question: “What’s for dinner?” This creamy spinach mushroom chicken is the answer you’ve been looking for. It’s luxurious, comforting, and feels like something you’d order at a cozy bistro, but it comes together in one skillet with minimal effort and cleanup. Tender chicken breasts (or thighs, if you’re team juicy) are seared to golden perfection, then nestled into a velvety garlic-Parmesan cream sauce bursting with sautéed mushrooms and wilted fresh spinach.

This dish has quickly become a reader favorite because it checks every box: it’s low-carb and keto-friendly (just skip starchy sides), naturally gluten-free, packed with flavor, and incredibly versatile. Whether you’re cooking for a quiet weeknight, impressing holiday guests, or meal-prepping for the week ahead, creamy spinach mushroom chicken delivers restaurant-quality results without the restaurant price tag or hassle.

If you’ve already fallen in love with my other creamy skillet classics like Creamy Lemon Garlic Chicken Bites, Creamy Garlic Parmesan Steak Bites, Creamy Tuscan Salmon, or Creamy Garlic Butter Shrimp, you’re going to adore this one. It brings the same silky sauce magic but with the earthy depth of mushrooms and the nutritional boost of spinach. It’s comfort food elevated—rich enough to satisfy cravings, balanced enough to leave you feeling good.

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Ingredients for Creamy Spinach Mushroom Chicken

Step-by-Step Instructions for Creamy Spinach Mushroom Chicken

1. Prepare the chicken: Start by patting your chicken breasts dry with paper towels—this is crucial for getting that beautiful golden sear. Season both sides generously with salt, black pepper, and paprika. The paprika not only adds a subtle smokiness but also helps create that appetizing color as the chicken cooks.
2. Sear the chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken breasts and sear for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Don’t overcrowd the pan; if needed, work in batches. Once cooked, transfer the chicken to a plate and loosely tent with foil to keep warm. Resist the urge to wipe out the skillet—those browned bits (fond) are flavor gold.
3. Cook the mushrooms: Reduce the heat to medium and add the butter to the same skillet. Once melted, toss in the sliced mushrooms. Let them cook undisturbed for a minute or two to develop color, then stir occasionally for 4–5 minutes total. The mushrooms will release their moisture, then turn golden and absorb all the savory goodness left from the chicken.
4. Add garlic: Stir in the minced garlic and cook for just 30–60 seconds until fragrant. Garlic burns easily, so keep a close eye and stir constantly to avoid bitterness.
5. Create the cream sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Add the heavy cream and bring the mixture to a gentle simmer. Let it bubble softly for 2–3 minutes to thicken slightly.
6. Incorporate cheese and seasoning: Stir in the freshly grated Parmesan and Italian seasoning. Keep stirring until the cheese melts completely and the sauce becomes smooth and glossy. Taste and adjust seasoning with additional salt or pepper if needed.
7. Wilt the spinach: Add the fresh spinach in handfuls, stirring gently until it wilts down. It will look like a mountain at first, but it reduces dramatically in just a minute or two.
8. Return the chicken: Nestle the seared chicken breasts back into the skillet, spooning the creamy mushroom-spinach sauce over the top. Let everything simmer together for 1–2 minutes so the chicken absorbs the flavors and warms through.
9. Garnish and serve: Sprinkle with chopped fresh parsley for a pop of color and freshness. Serve immediately while the sauce is hot and silky.

Pro Tips & Variations for Creamy Spinach Mushroom Chicken

This recipe is incredibly forgiving and adaptable—here are some ways to make it your own:

• Chicken thighs vs. breasts: While breasts keep things lean, boneless skinless thighs are juicier and more forgiving if you accidentally overcook them slightly. The extra fat also adds richness to the dish.
• Mushroom choices: Cremini (baby bella) mushrooms give the deepest flavor, but white button mushrooms work perfectly if that’s what you have on hand. For a gourmet twist, mix in some shiitake or oyster mushrooms.
• Lighter version: Swap heavy cream for half-and-half to reduce calories without sacrificing too much creaminess.
• Dairy-free adaptation: Use olive oil instead of butter, full-fat coconut milk in place of heavy cream, and nutritional yeast or a dairy-free Parmesan alternative.
• Add a splash of wine: Replace ¼ cup of the chicken broth with dry white wine (like Pinot Grigio or Sauvignon Blanc) for extra depth.
• Extra vegetables: Sun-dried tomatoes, artichoke hearts, or diced onions sautéed with the mushrooms are fantastic additions.
• Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce when you stir in the garlic.
• Meal prep friendly: This dish reheats beautifully, making it ideal for batch cooking.

Serving Ideas

Creamy spinach mushroom chicken is versatile enough to pair with almost anything. For a low-carb meal, serve over cauliflower rice, zucchini noodles, or mashed cauliflower. If carbs are calling your name, try it with garlic mashed potatoes, fluffy basmati rice, or buttered egg noodles—the sauce clings perfectly.

A side of crusty bread or garlic toast is practically mandatory for soaking up every last drop of that incredible sauce. For a complete dinner, add a simple green salad or roasted vegetables like broccoli or asparagus.

This dish also fits beautifully into a weekly rotation with other creamy favorites like Creamy Tuscan Salmon or Creamy Garlic Butter Shrimp—keeping things exciting while staying in the same comfort-food family.

For inspiration on similar healthy-yet-indulgent meals, check out resources like EatingWell, which highlight how protein-packed skillet dinners with veggies can be both satisfying and nutritious.

Storage & Reheating

Leftovers are one of the best parts of this recipe. Store any remaining creamy spinach mushroom chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making day-two lunches even better.

To reheat, warm gently in a skillet over medium-low heat with a splash of broth or cream to loosen the sauce—avoid the microwave if possible, as it can cause the cream sauce to separate. Freezing is possible for up to 2 months, though the texture of the spinach may soften upon thawing.

FAQ: Common Questions About Creamy Spinach Mushroom Chicken

Can I use frozen spinach?
Yes! Thaw it completely and squeeze out as much excess water as possible before adding to prevent a watery sauce.

How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer—the internal temperature should reach 165°F. The chicken will be opaque throughout with no pink remaining.

Is this recipe keto or low-carb friendly?
Absolutely. With under 10g net carbs per serving (depending on exact portions), it’s perfect for keto diets when paired with low-carb sides.

Can I make this dairy-free?
Yes—use olive oil instead of butter, coconut cream or a dairy-free heavy cream alternative, and nutritional yeast or vegan Parmesan.

What if I don’t have Parmesan?
Asiago, Romano, or even Pecorino work well as substitutes. In a pinch, a sharp cheddar can add a different but delicious twist.

Can I double the recipe?
Definitely—just use a larger skillet or work in batches when searing the chicken to avoid overcrowding.

Why does my sauce look separated?
This usually happens if the heat is too high when adding cream or if it boils rapidly. Keep it at a gentle simmer and stir frequently.

Is this good for meal prep?
One of the best! Portion into containers with your favorite side for grab-and-go lunches all week.

For dairy-free options, coconut cream works great—check out Healthline’s guide to heavy cream substitutes.