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Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

A cozy one-pan dish featuring tender chicken thighs or breasts smothered in a creamy sauce with spinach, mushrooms, and baby potatoes—perfect for a comforting dinner with minimal cleanup.
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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
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Smothered Chicken
  • 4 boneless, skinless chicken thighs or breasts thighs stay juicier, breasts work as well
  • 1 tbsp olive oil for searing the chicken
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste
  • 2 tbsp butter for sautéing garlic and mushrooms
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 2 cups baby spinach chopped
  • 1 cup baby potatoes halved and boiled
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Large Skillet

Method
 

  1. Step 1: Season the chicken with garlic powder, paprika, salt, and pepper evenly over the pieces.
  2. Step 2: Heat olive oil over medium heat in a large skillet. Sear chicken until golden brown on the first side, about 4-5 minutes. Flip and cook the other side for another 4-5 minutes. Remove chicken and set aside.
  3. Step 3: In the same skillet, melt butter. Add minced garlic and sliced mushrooms. Sauté for 2-3 minutes until mushrooms soften and garlic is fragrant.
  4. Step 4: Pour in chicken broth, heavy cream, and Dijon mustard. Stir and simmer gently for 3-4 minutes until sauce thickens slightly.
  5. Step 5: Stir in boiled baby potatoes and chopped spinach, coating them well with the sauce.
  6. Step 6: Return chicken to skillet, nestle into sauce, spoon sauce over top. Cover and simmer for 8-10 minutes until chicken is cooked through and tender.
  7. Step 7: Garnish with fresh parsley and serve warm. Perfect with crusty bread or a simple green salad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of chicken broth or cream to loosen the sauce. Variations include using turkey cutlets or swapping baby potatoes for sweet potatoes. For a dairy-free version, use coconut or cashew cream and olive oil instead of butter.