Description
This Chicken with Spinach and Mushrooms recipe is a flavorful and satisfying dish that combines tender chicken with earthy mushrooms, aromatic leeks, and nutritious spinach in a creamy yogurt sauce.
Ingredients
Units
Scale
Ingredients:
- 1.25 pounds boneless, skinless chicken thighs or breasts
- Salt and pepper
- 2 tablespoons olive oil
- 1 large leek, white and light green parts only, sliced thin
- 1 pound Crimini (Baby Bella) mushrooms, quartered
- 8 medium garlic cloves, minced
- 1 tablespoon flour
- 3/4 cup chicken stock, more if the sauce seems too thick
- 3 tablespoons Dry Sherry
- 1/2 teaspoon dried thyme
- 2 cups baby spinach, packed
- 1/2 cup plain Greek yogurt, full fat (see note below for nonfat)
Instructions
- Season both sides of your chicken with salt and pepper. Heat the olive oil in a large saute pan over medium-high heat. Cook the chicken on both sides until golden, then set aside.
- Add leeks and mushrooms to the pan and saute until caramelized. Stir in garlic, then sprinkle flour over the vegetables. Add chicken stock, sherry, and thyme. Let it boil.
- Return chicken to the pan, top with spinach, and cover. Cook until chicken is done and spinach wilts.
- Remove from heat, stir in yogurt, and mix well.
Notes
- If using low or nonfat yogurt, temper it before adding to the sauce by stirring some hot sauce into it first.
- If making ahead of time, add yogurt just before serving to prevent curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
