Creamy Mushroom and Spinach Chicken Recipe

Wholesome, hearty, and homemade. Nowadays, those are three key ingredients to serving a nutritious meal at the dining room table, surrounded by family and friends, quality conversation, and much laughter. With so much time and money spent eating out, it is refreshing to cook up and serve a much-appreciated meal using the pots and pans in your own home. What are you waiting for? Let's get started!

You'll need a deeper skillet for this dish, though a larger saucepan will do nicely if that's what you have ready and waiting for service. It is essential to brown the chicken on all sides, then remove the thighs to continue cooking the rest of the ingredients.

Once the onion, garlic, and mushrooms are done, you will add the chicken stock, coconut milk, and spices. Let them simmer for a few moments before carefully placing the chicken back in the pan. Give it a good 20 minutes to soak up the flavors, tossing in the spinach near the end.

Add a side of Dijon and pecan asparagus to entertain your guests - in case the conversation ceases, this may be exactly the reason why. When you cook at home, getting more leafy greens into the meal has its advantages; you can steam or sautée some beet greens or chard, and you could even toss in a handful of watercress along with the spinach while the chicken is cooking away.

Combine herbs to your liking, be creative with new combinations, and soon, everyone will be asking you for the recipe!

Creamy Mushroom And Spinach Chicken Recipe

Serves: 4 Prep: 20 min Cook: 30 min

Ingredients

• 4 to 5 chicken thighs, bone-in & skin on
• 8 oz. mushrooms, sliced
• 1 onion, diced
• 2 cups spinach
• 2 garlic cloves, minced
• ¼ cup fresh parsley
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 cup coconut milk
• ½ cup chicken stock
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Season the chicken pieces to taste with sea salt and freshly ground black pepper.
2. Melt the cooking fat in a skillet over medium-high heat.
3. Brown the chicken pieces on both sides, 3 to 4 minutes per side, and set aside.
4. Add the onion and garlic to the skillet, cooking for 1 to 2 minutes.
5. Add the mushrooms and continue cooking until browned, 2 to 3 minutes.
6. Pour in the chicken stock, and scrape the bottom of the skillet with a wooden spoon.
7. Pour in the coconut milk, basil and oregano; give everything a good stir.
8. Place chicken back into the pan, cover, and cook on medium heat until chicken is cooked through 15 to 20 minutes.
9. Add the spinach, toss everything and cook another 2 to 3 minutes until the spinach is wilted.
10. Serve topped with fresh parsley.

📖 Recipe

Creamy Mushroom and Spinach Chicken

When you are tired of going out to eat, then it is time to cook up an amazingly simple dish of creamy mushroom and spinach chicken at home. Dairy-free and temptingly delicious!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 412 kcal

Ingredients

  

1x2x3x

• 4 to 5 chicken thighs bone-in & skin on
• 8 oz. mushrooms sliced
• 1 onion diced
• 2 cups spinach
• 2 garlic cloves minced
• ¼ cup fresh parsley
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1 cup coconut milk
• ½ cup chicken stock
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Season the chicken pieces to taste with sea salt and freshly ground black pepper.
  4 to 5 chicken thighs, Sea salt and freshly ground black pepper
• Melt the cooking fat in a skillet over medium-high heat.
  Cooking fat
• Brown the chicken pieces on both sides, 3 to 4 minutes per side, and set aside.
• Add the onion and garlic to the skillet, cooking for 1 to 2 minutes.
  1 onion, 2 garlic cloves
• Add the mushrooms and continue cooking until browned, 2 to 3 minutes.
  8 oz. mushrooms
• Pour in the chicken stock, and scrape the bottom of the skillet with a wooden spoon.
  ½ cup chicken stock
• Pour in the coconut milk, basil and oregano; give everything a good stir.
  1 tsp. dried basil, 1 cup coconut milk, 1 tsp. dried oregano
• Place chicken back into the pan, cover, and cook on medium heat until chicken is cooked through 15 to 20 minutes.
• Add the spinach, toss everything and cook another 2 to 3 minutes until the spinach is wilted.
  2 cups spinach
• Serve topped with fresh parsley.
  ¼ cup fresh parsley

Nutrition

Calories: 412kcalCarbohydrates: 11gProtein: 27gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 88mgSodium: 160mgPotassium: 806mgFiber: 4gSugar: 2gVitamin A: 1916IUVitamin C: 14mgCalcium: 125mgIron: 12mg

Keyword chicken, creamy mushroom, paleo, recipe, spinach

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