This Chicken, Spinach and Mushroom Skillet is a tasty combination of crispy golden thighs of chicken cutlet, sautéed mushrooms and wilted spinach, all simmered and served in a rich, savory sauce of white wine, garlic and chicken stock. Finished with a pat or two of butter, this one-pan wonder is bursting with flavor and on the table in less than 30 minutes! It’s easy, elegant fare: just the thing for a family dinner or when you want to dazzle a few guests. Even better, pair it with crusty bread, mashed potatoes, or pasts to soak up every last morsel of the delicious sauce!
I love developing this dish because it’s quick and uses simple ingredients that come together to make a restaurant-quality dish. The earthy mushrooms, fresh spinach and buttery sauce meld beautifully, making it a versatile recipe that is satisfying but also nutritious. Would you like to turn your chicken cutlets into an elegant, delicious dinner? Let’s get started!
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks up in one skillet, so clean-up is easy, and all that deliciousness stays together.
- Rich, Savory Sauce: The sauce is glorious, garlicky and made with white wine and chicken stock and perfect for mopping up with bread or directing over pasta.
- Quick and Easy: This dish comes together in 30 minutes, so it’s a fine weeknight dinner, or a recipe to fall back on when you want something impressive but don’t have much time.
Serve it over pasta, rice, or with roasted potatoes and vegetables.
Key Ingredients
For the Chicken:
- Chicken Cutlets: Pounded thin for uniform cooking, and dusted lightly with flour for a golden-brown crust.
- Salt & Pepper: A necessity seasoning to enhance and provide flavor to the chicken.
- All-Purpose Flour: Dredged on the chicken, providing a thin coating that helps it brown gloriously.
- Olive Oil: For searing the chicken and sautéing the veggies.
For the Sauce:
- Cremini (Baby Bella) Mushrooms: Sliced and sautéed to a well-cooked earthiness to form the sauce’s savory base.
- Garlic: Provides a pungency that enhances the flavors of the mushrooms and chicken.
- Baby Spinach: A brightly colored element to balance the dish, plus it’s healthy.
- Low-Sodium Chicken Stock: The base of the sauce, it becomes a flavorful liquid to simmer the chicken in.
- Dry White Wine: The acidity and flavors will bring out the depth in the sauce.
- Butter: Provides richness and richness adds a velvety finish to sauce.
Optional:
- Cornstarch slurry: A mixture of cornstarch and water that will thicken the sauce to the consistency you want.
