Chicken With Spinach and Mushrooms Recipe

If you’re searching for a flavorful, cozy, and nourishing dinner, Chicken With Spinach and Mushrooms is about to become your weeknight hero. Juicy chicken melds with tender mushrooms, wilted spinach, and a velvety yogurt sauce, all infused with delicate leeks and savory sherry. Every bite is pure comfort with a gourmet twist!

Ingredients You’ll Need

Let’s talk about the ingredients that bring Chicken With Spinach and Mushrooms to life! Every single one is straightforward, readily available, and plays a vital role in giving the dish its comforting flavor, beautiful color, and irresistible texture.

• Boneless, Skinless Chicken Thighs or Breasts: Choose your favorite—thighs are extra juicy while breasts are lighter. Cut into even pieces for foolproof cooking.
• Salt and Pepper: Don’t skip the seasoning! Salt and pepper create the essential flavor base for both the chicken and veggies.
• Olive Oil: A good drizzle gives the chicken its gorgeous golden crust and helps sauté the veggies gently.
• Leek (white and light green parts only): Sweet, delicate leeks add a subtle onion flavor that pairs wonderfully with the earthiness of mushrooms.
• Crimini (Baby Bella) Mushrooms: Their meaty texture and deep, savory flavor soak up the sauce beautifully.
• Garlic: Eight cloves might sound like a lot, but the mellow, aromatic hit permeates every layer.
• Flour: Just a touch, for thickening the sauce into luscious silkiness—no lumps, I promise!
• Chicken Stock: The foundation of your sauce. Use low-sodium so you can control the seasoning.
• Dry Sherry: Adds an elegant, nutty depth—feel free to substitute with white wine if needed.
• Dried Thyme: Its gentle herbal note brings the whole dish together and complements both chicken and veggies.
• Baby Spinach: Tossed in at the end, spinach lends vibrant green color and a boost of nutrients.
• Plain Greek Yogurt (full fat): The magic finishing touch—it turns the sauce creamy and luscious without heaviness.

Variations

One of the best things about Chicken With Spinach and Mushrooms is how flexible it is—don’t be afraid to adapt it to what you have on hand, personal tastes, or diet needs. It’s meant to be a canvas for your creativity!

• Make it Creamier: Add a splash of cream or half-and-half along with the yogurt for an even richer sauce.
• Add More Greens: Swap in kale, chard, or arugula for a different leafy texture and flavor.
• Go Gluten-Free: Use gluten-free flour or skip the flour and let the sauce stay brothy and lighter.
• Vegetarian Version: Try swapping the chicken for cannellini beans or plant-based chicken, and use veggie broth.

How to Make Chicken With Spinach and Mushrooms

Step 1: Season & Sear the Chicken

Start by patting your chicken dry and giving it a generous sprinkle of salt and pepper. This simple step builds a flavorful foundation. Heat olive oil in a large sauté pan until shimmering, then lay the chicken in a single layer so it browns evenly. Cook the first side until just golden in spots, then flip and repeat. Once both sides are beautifully seared, set the chicken aside on a plate.

Step 2: Sauté Leeks, Mushrooms, and Garlic

Add the sliced leeks and quartered mushrooms to the same pan (no need to wipe it out—you want those flavorful bits). Sauté until the mushrooms are tender and the leeks have started to caramelize. Once everything looks golden and smells wonderful, stir in the minced garlic and cook until fragrant—about two more minutes.

Step 3: Build the Sauce

Sprinkle the flour over the sautéed veggies and stir well, making sure there are no raw flour bits. This is your creamy secret weapon! Let it cook for a minute to lose any floury taste, then pour in the chicken stock, dry sherry, and dried thyme. Stir and bring it all to a gentle boil—if your sauce thickens too much, just splash in more stock until it’s silky and spoon-coating.

Step 4: Simmer with Spinach

Return the seared chicken (and any juices) to the pan, nestling the pieces into the sauce. Scatter the baby spinach over the top, cover the pan, and let everything cook together for about 4–5 minutes. This lets the chicken finish cooking through and the spinach wilt into the sauce.

Step 5: Finish with Yogurt

When everything is cooked and the kitchen smells like heaven, remove the pan from the heat. Stir well to mix the wilted spinach throughout. Now gently swirl in the Greek yogurt—it turns your sauce creamy, tangy, and luscious. Take a moment to savor how gorgeous Chicken With Spinach and Mushrooms looks before serving!

How to Serve Chicken With Spinach and Mushrooms

Garnishes

A shower of fresh herbs—think parsley, chives, or even tarragon—brightens up the dish and makes it pop. A squeeze of lemon right before serving adds a gentle acidity that ties everything together. For a rustic touch, scatter some shaved Parmesan on top just before bringing it to the table.

Side Dishes

Chicken With Spinach and Mushrooms practically begs for a crusty hunk of bread, creamy mashed potatoes, or steamed rice to catch that dreamy sauce. For lighter fare, serve it alongside cauliflower rice, or toss together a simple green salad with a zesty vinaigrette.

Creative Ways to Present

For a fun dinner party vibe, serve the chicken family-style in a big skillet for that farmhouse feel. Or, for a beautiful plated presentation, mound the spinach and mushrooms on toasted sourdough and top with sliced chicken and a drizzle of sauce. You can even spoon it over puff pastry or a baked potato for an unexpected twist!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken With Spinach and Mushrooms keeps beautifully! Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld even further, making tomorrow’s lunch extra special.

Freezing

You can freeze this dish, but for best texture, freeze it before adding the yogurt. Thawed yogurt sauce can sometimes separate, but if you stir well when reheating, it will still taste delicious!

Reheating

Gently reheat leftovers on the stovetop over low heat, adding a splash of chicken stock if the sauce has thickened too much. If you’re using the microwave, cover loosely and heat in short bursts, stirring between each until warmed through.

FAQs

Final Thoughts

There’s something utterly inviting about a skillet of Chicken With Spinach and Mushrooms bubbling away on a busy night. I hope this recipe makes its way into your rotation, filling your kitchen with warmth, good smells, and the happy sounds of forks clinking. Give it a try—your tastebuds (and your dinner companions) will thank you!

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