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Creamy Chicken with Mushrooms and Spinach

A comforting and delicious creamy chicken dish with mushrooms, spinach, sun-dried tomatoes, and a hint of lemon, perfect for busy weeknights or special gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Seasoned with salt and pepper
  • 8 ounces mushrooms, sliced (cremini or button)
  • 3 cups fresh spinach
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 whole lemon (zest and juice)
  • Salt and pepper, to taste
  • Optional: grated Parmesan cheese for serving

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
Cooking
  1. Heat the olive oil over medium-high heat in a large skillet. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove and set aside.
  2. In the same skillet, add the sliced mushrooms and cook for 4-5 minutes until they release moisture and brown. Add minced garlic and sun-dried tomatoes, cooking for another minute.
  3. Pour in chicken broth, scraping up any bits stuck to the pan. Simmer for a minute before adding heavy cream. Stir in lemon juice and zest, and bring to a gentle simmer.
  4. Toss in fresh spinach and let it wilt for a couple of minutes.
  5. Add the chicken back to the skillet, simmering in the cream sauce for another 3-4 minutes, then sprinkle with grated Parmesan if desired.
  6. Serve and enjoy the mouthwatering aroma!

Notes

DIY sun-dried tomatoes can be made by roasting fresh tomatoes at 400°F (200°C) for about 20 minutes. This dish holds up in the fridge for 3-4 days. If the sauce is lumpy, simply stir it well to smooth it out.