CREAMY CHICKEN WITH SPINACH AND MUSHROOMS | Chicken & Veggies With Cream Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories

Season both sides of 1.5 pounds of boneless skinless chicken thighs with salt and pepper.

Dredge each piece of chicken in 1/2 cup of flour, shaking off the excess.

Heat a pan over medium-high heat and add some extra virgin olive oil.

Sear the chicken for about 3-4 minutes per side until golden brown and cooked through.

Remove the chicken from the pan and set aside, wiping the pan clean.

Melt 2 tablespoons of butter in the pan and add a little bit of oil.

Add 8 ounces of sliced mushrooms, 1/2 diced onion, and 4 minced garlic cloves to the pan, seasoning with salt and pepper.

Cook the vegetables over medium heat until softened, about 5 minutes.

Add the reserved 1.5 tablespoons of flour to the vegetables and cook until no longer white powder is visible.

Gradually add 1 cup of chicken broth mixed with 1 cup of half and half, stirring to keep the sauce smooth.

After adding all the liquid, add 2 tablespoons of lemon juice and bring the sauce to a boil, then simmer over low for about 2 minutes until slightly thickened.

Season the sauce with salt and pepper to taste.

Add 3-4 cups of baby spinach to the sauce and cook until wilted, about less than a minute.

Return the chicken to the pan and warm through before removing from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens