Pan-Seared Garlic Mushroom Chicken with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts seared with garlic and mushrooms in a rich sauce, finished with fresh spinach for a vibrant, low-carb dinner. This american-inspired keto (low-carb) ready in about 40 minutes pairs (about 6 oz each) chicken breasts, olive oil, (sliced) mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 boneless, skinless chicken breasts (each about 6 oz) with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
  3. Step 3: In the same skillet, add 8 oz sliced mushrooms and cook for 5 minutes until golden, stirring occasionally.
  4. Step 4: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  5. Step 5: Stir in 1/2 cup heavy cream, 1 tbsp Dijon mustard, 1 tsp fresh thyme, and 1 tsp lemon juice. Simmer for 3 minutes until the sauce thickens slightly.
  6. Step 6: Add 4 cups fresh spinach and cook for 1 minute until wilted.
  7. Step 7: Return chicken to the skillet, coating with sauce, and cook for 1 more minute to heat through.

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Frequently asked questions

How long does Pan-Seared Garlic Mushroom Chicken with Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Garlic Mushroom Chicken with Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Garlic Mushroom Chicken with Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Garlic Mushroom Chicken with Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Garlic Mushroom Chicken with Spinach low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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