Sautéed Chicken with Creamy Mushroom and Spinach Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in a savory mushroom and spinach cream sauce, perfect for a comforting weeknight dinner. This american-inspired chicken (low carb) ready in about 35 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 25 min Serves 2 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and add the chicken. Sauté for 5-6 minutes per side until golden and cooked through, then transfer to a plate.
  2. Step 2: In the same skillet, add 8 oz sliced cremini mushrooms and sauté for 4-5 minutes until browned and their moisture evaporates. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Stir in 4 cups fresh baby spinach and cook until wilted, about 2 minutes. Pour in 1 cup heavy cream and bring to a simmer, stirring occasionally until the sauce thickens slightly, about 4 minutes.
  4. Step 4: Stir in 1/4 cup grated Parmesan cheese and 1 tsp chopped fresh thyme until melted and well combined. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 minutes to heat through before serving.

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Frequently asked questions

How long does Sautéed Chicken with Creamy Mushroom and Spinach Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Chicken with Creamy Mushroom and Spinach Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Chicken with Creamy Mushroom and Spinach Sauce?

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 Sautéed Chicken with Creamy Mushroom and Spinach Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Chicken with Creamy Mushroom and Spinach Sauce 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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