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Creamy Braised Chicken With Mushrooms and Spinach

This is a sponsored post written by me on behalf of Safeway. All opinions are 100% mine.

One-pan dinners are the best kind of dinners, especially when your pan is full of this creamy braised chicken with mushrooms and spinach. It’s an easy weeknight meal that everyone will love. And it’s a lot lighter and healthier than you might think!

When it’s cold outside and the days are so short, there’s nothing better than creamy, saucy, comfort food. But it doesn’t have to involve cream or lots of mashed potatoes (although they do go well with this dish!). This creamy braised chicken is rich and flavorful, and it’s also quite healthy. It’s packed with leeks, spinach, and mushrooms, so you’ll get plenty of vegetables in each serving. I also used Greek yogurt instead of cream. It gives it a luscious creaminess and a little bit of tang – while bumping up the protein.

This is also one of those recipes that tastes even better the next day, so hooray for leftovers and a night without cooking. The leeks, garlic, thyme, and hint of sherry really flavor the sauce so nicely. And if you serve this over egg noodles or barley, you can feed a group or stretch this dish even further. I got all of my ingredients at my local Safeway. I love their exclusive O Organics®, Open Nature®, and Signature SELECTTM brands. They have so many high-quality products in literally every aisle of the store.

safeway store

Safeway’s exclusive brands help you stretch your budget, by delivering high-quality products for easy meals, at a value. I’m a huge fan of their O Organics products. They’re all 100% USDA-certified organic and non-GMO. And their Open Nature products are minimally processed and free from 110 food additives.

And they carry such a wide range of products to make cooking from scratch so easy. For this creamy braised chicken with mushrooms and spinach recipe, I used Open Nature plain Greek Yogurt along with all of these products from the O Organics line:

  • baby spinach
  • baby Bella mushrooms
  • Air Chilled chicken thighs
  • chicken stock

If you’re not near Safeway in the Phoenix area, you can also Shop these affordable high-quality products exclusively at any of the Albertsons Companies family of stores (or online):

  • Albertsons
  • Safeway
  • ACME Markets
  • Jewel-Osco
  • Randalls
  • Shaw’s Supermarket
  • Star Market
  • Tom Thumb
  • Vons

PS: I used boneless, skinless chicken thighs here because they tend to stay moist when braised because they are higher in fat. If you prefer chicken breasts, you can definitely use them instead. Just note they might be drier.

Creamy Braised Chicken with Mushrooms and Spinach

A rich and creamy meal that's easy to make and surprisingly healthy.
5 from 1 vote
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: chicken, mushrooms, one-pan meals
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 4
Calories: 340kcal
Author: Craving Something Healthy

Ingredients

  • 1.25 pounds boneless, skinless chicken thighs 4 thighs
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 leeks light green part only, sliced thin
  • 1 pound baby Bella mushrooms stems removed, quartered
  • 8 medium garlic cloves smashed, peeled, and chopped
  • 1 tablespoon flour
  • 1/2 cup chicken stock or more if the sauce seems too thick
  • 2 tablespoons Sherry
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach about 1/2 of a 5 ounce package
  • 5 ounces plain Greek yogurt full-fat or nonfat. See note below for nonfat

Instructions

  • Preheat the oven to 325°F
  • Lightly sprinkle salt and pepper over both sides of the chicken thighs.
    Heat the olive oil in a Dutch oven, over medium-high heat, and saute the chicken for about 2 minutes on each side, until it's lightly browned. Remove the chicken from the pot, and set it aside on a plate.
  • Add the leeks, mushrooms, and garlic to the Dutch oven, and saute the vegetables for about 10 minutes, or until the mushroom liquid starts to evaporate.
  • Sprinkle the flour over the vegetables, and stir. Make sure there are no clumps of flour. Cook for about 30 seconds.
  • Add the chicken stock, sherry, and thyme and stir to combine.
  • Cover the Dutch oven and place it in the oven. Cook for one hour, stirring once or twice.
  • When the chicken is cooked, add the spinach to the pot, stir it into the sauce, and let it wilt. Return the pot to the oven for about 3 more minutes to cook the spinach.
  • Remove the pot from the oven. Remove about 2-3 tablespoons of the sauce from the pot and stir it into the Greek yogurt to temper it. Stir them together and then add the tempered yogurt back to the sauce. Stir well to combine everything.
  • Add additional salt to taste to the pot, and serve as is, or if desired, over egg noodles mashed potatoes, or cooked barley.

Notes

NOTE: If you want to reheat this for leftovers, Put the Dutch oven on the stove, and bring it to a simmer slowly. Don't boil it, especially if you used nonfat yogurt - the sauce will curdle. Full fat yogurt will hold together better but you still shouldn't boil it.

Nutrition

Calories: 340kcal | Carbohydrates: 18g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 137mg | Sodium: 211mg | Potassium: 1125mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2182IU | Vitamin C: 11mg | Calcium: 124mg | Iron: 3mg
Did you make this recipe?Tell me @CravingSomethingHealthy!

How much do you love one-pot meals? Eat well!

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2 Comments

    1. Hi Adrienne,
      You can use white wine or if you want to skip the alcohol, try a little bit of white balsamic vinegar or just leave it out entirely.

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