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- Chicken and Vegetables - 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, sliced (button or cremini) - 1 medium onion, diced - 2 cloves garlic, finely minced - Seasonings and Oils - 1 tablespoon extra virgin olive oil - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - ½ cup low-sodium chicken broth - Optional Add-Ins - ¼ cup freshly grated Parmesan cheese (optional) - Fresh parsley, chopped, for garnish You need simple, fresh ingredients to make this dish shine. The chicken and vegetables form the base. Fresh spinach and mushrooms give it color and nutrition. The onion and garlic add depth and flavor. For seasonings, olive oil is key for cooking. Oregano and smoked paprika bring warmth and earthiness to the dish. Use salt and pepper to enhance all the flavors. If you want a cheesy finish, add grated Parmesan cheese. It melts beautifully into the warm skillet. Lastly, garnish with fresh parsley for a pop of color and freshness. This one-pan meal is easy to make and packed with flavor. {{ingredient_image_2}} Heating the Olive Oil Start by heating the olive oil in a large skillet. Set the heat to medium-high. Wait until the oil shimmers. This step is key for great flavor. Sautéing Onions and Garlic Next, add the diced onion. Stir it for about three minutes. You want it soft and clear. Then, mix in the minced garlic. Keep stirring for one more minute. The aroma will fill your kitchen. Seasoning and Browning Tips Now it’s time to cook the chicken. Add the bite-sized chicken pieces. Sprinkle in the dried oregano, smoked paprika, salt, and black pepper. Stir often until the chicken turns brown. Make sure it is no longer pink inside. This should take about five to seven minutes. Incorporating Spinach Once the chicken is cooked, add the sliced mushrooms. Cook them for three to four minutes. You want them soft and juicy. Then, pour in the low-sodium chicken broth. Stir it well and let it simmer for two minutes. This helps all the flavors blend. Adding Parmesan Cheese Finally, stir in the roughly chopped spinach. Cook for one to two minutes. The spinach should look bright green and wilted. If you like cheese, sprinkle the grated Parmesan on top. Gently fold it in so it melts slightly. Now you have a tasty, one-pan meal! When selecting chicken, you have two main options: boneless and bone-in. - Boneless: This is quick to cook. It stays juicy and is easy to cut. - Bone-In: This adds more flavor but takes longer to cook. It can be less tender. I prefer boneless chicken for this recipe. It cooks fast and works well with the other flavors. Mushrooms can change the taste of your dish. Here are two great options: - Button Mushrooms: They have a mild taste. They soak up flavors well. - Cremini Mushrooms: These are richer and earthier. They add depth to the dish. In my skillet, I often mix both for a balanced flavor. It brings variety to each bite. Herbs can really boost the taste of your meal. Here are a few ideas: - Oregano: This is in the recipe already. It adds warmth and touch of spice. - Basil: Swap oregano for basil if you like a sweeter taste. - Thyme: This herb pairs well with chicken and adds an earthy note. Feel free to experiment! Fresh herbs work great too. Just remember to chop them finely to release their full flavor. Pro Tips Perfectly Seasoned Chicken: Ensure your chicken is well-seasoned before cooking. A good sprinkle of salt and pepper enhances the flavor and makes for a deliciously savory dish. Fresh Spinach Matters: Use fresh spinach for the best flavor and texture. Frozen spinach can turn the dish soggy and watery, so opt for fresh whenever possible. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini to the skillet for extra color and nutrition. Just make sure to adjust cooking times accordingly. Make It a Meal: Serve this dish over rice, quinoa, or pasta to make it more filling. Adding a side salad can also complement the meal beautifully. {{image_4}} You can easily change this dish by adding more veggies. Bell peppers add a sweet crunch. Just slice them and toss them in with the chicken. Zucchini is another great choice. Slice it into half-moons and add it when you add the mushrooms. Carrots can also work well. They add color and a little sweetness. Don't be afraid to mix and match! If you want to switch up the protein, turkey is a great option. Use ground turkey or cut turkey breast into pieces. It cooks quickly and tastes great with the same spices. Tofu is a perfect choice for a meatless meal. Press it to remove moisture, then cube it. Cook it until golden brown for the best flavor. Both options keep the dish light and healthy. For a creamy twist, you can add cream or yogurt. Heavy cream will make it rich and smooth. Stir in about ½ cup at the end. Greek yogurt is a healthier choice. Mix in a few tablespoons just before serving. It will give a tangy flavor and creaminess without extra fat. Both options make the dish even more delicious! After cooking, let the Chicken Spinach Mushroom Skillet cool. Store it in an airtight container. It lasts in the fridge for up to three days. Make sure to check for any signs of spoilage before eating. If you want to freeze the dish, let it cool completely first. Place it in a freezer-safe container or bag. Remove as much air as possible. This meal stays good in the freezer for about three months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can use the stove or microwave. On the stove, heat it gently over low heat. Add a splash of chicken broth if it seems dry. Stir often to keep it from burning. In the microwave, heat in short intervals, stirring in between. This keeps the chicken and veggies tender. Enjoy your meal just like the first time! Yes, you can prepare this dish ahead of time. Cook it fully, then cool it down. Store it in an airtight container in the fridge. It stays good for about three days. When ready to eat, just reheat it on the stove or in the microwave. This saves time on busy days. Several side dishes go well with this skillet meal. Here are a few ideas: - Crusty artisan bread for dipping - Fluffy quinoa for added texture - Steamed rice for a filling option - A fresh garden salad for crispness These sides balance the flavors and add more nutrition to your meal. Yes, you can make this recipe dairy-free. Simply skip the Parmesan cheese. You can also use nutritional yeast for a cheesy flavor without dairy. This keeps the dish creamy and flavorful without any dairy. Yes, you can use frozen spinach instead of fresh. Just make sure to thaw and drain it well. This removes extra moisture. Add it to the skillet at the same time as you would fresh spinach. The flavors will still be great. If you don’t have chicken broth, there are good substitutes. You can use vegetable broth for a lighter flavor. Water with a bit of salt works too. For more depth, add a splash of soy sauce or Worcestershire sauce. These options keep the dish tasty and satisfying. This blog post covered the key elements of making a Chicken Spinach Mushroom Skillet. We explored the main ingredients and step-by-step instructions that lead to a tasty dish. I shared tips on choosing the right chicken and enhancing flavors with herbs. You can also try different vegetables and proteins, or make it creamy. Remember, proper storage keeps your meal fresh for longer. With these insights, you can now create a delicious, versatile meal that suits your taste. Enjoy cooking and experimenting with this easy recipe!

Savory Chicken Spinach Mushroom Skillet

A delightful skillet dish featuring tender chicken, fresh spinach, and savory mushrooms, perfect for a quick weeknight meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced (button or cremini)
  • 2 cloves garlic, finely minced
  • 1 medium onion, diced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 0.5 cup low-sodium chicken broth
  • 0.25 cup freshly grated Parmesan cheese (optional)
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large skillet, heat the olive oil over medium-high heat until shimmering.
  • Add the diced onion to the skillet and sauté for about 3 minutes, stirring frequently, until the onion becomes soft and translucent.
  • Introduce the minced garlic to the skillet and sauté for an additional minute, stirring constantly, until the garlic releases its aromatic fragrance.
  • Add the cubed chicken pieces along with the dried oregano, smoked paprika, salt, and freshly ground black pepper. Cook, stirring occasionally, until the chicken is nicely browned on all sides and no longer pink in the center, about 5-7 minutes.
  • Once the chicken is thoroughly cooked, add the sliced mushrooms to the skillet. Continue to cook for another 3-4 minutes, or until the mushrooms have softened and started to release their moisture.
  • Pour in the low-sodium chicken broth, stirring to combine, and bring the mixture to a gentle simmer. Allow it to cook for an additional 2 minutes to let the flavors meld together beautifully.
  • Stir in the roughly chopped spinach and cook for an additional 1-2 minutes, just until the spinach is wilted and bright green.
  • If desired, sprinkle the grated Parmesan cheese over the top and gently fold it in, allowing it to melt slightly into the warm mixture before serving.

Notes

For a rustic presentation, serve directly in the pan and garnish with parsley. Pair with crusty bread or quinoa.
Keyword chicken, mushrooms, skillet, spinach