Chicken With Spinach and Mushrooms

A dinner plate and fork with chicken with spinach and mushrooms in a cream sauce.

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5 from 10 votes

A rich and creamy one-pan dinner that's surprisingly healthy

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Diet: Lower Carb, Low Calorie, Heart Healthy

Servings:

Calories: 313kcal

Author: Anne Danahy, RD

Ingredients

1.25 pounds boneless, skinless chicken thighs or breasts
salt and pepper
2 tablespoons olive oil
1 large leek white and light green parts only, sliced thin
1 pound Crimini (Baby Bella) mushrooms quartered
8 medium garlic cloves minced
1 tablespoon flour
¾ cup chicken stock more if the sauce seems to thick
3 tablespoons Dry Sherry
½ teaspoon dried thyme
2 cups baby spinach packed
½ cup plain Greek yogurt full fat (see note below for nonfat)

Instructions

Season both sides of your chicken with salt and pepper
Heat the olive oil in a large saute pan (use a non-stick pan if you have one) over medium-high heat. When the oil is hot, lay the chicken in a single layer in the pan.
Let the chicken cook for 3-4 minutes on the first side. When it starts to turn light gold in spots, flip the chicken pieces over and let them cook for another 3 minutes on the second side. Remove the chicken from the pan and set it aside.
Add the leeks and mushrooms to the pan and saute them for about 5 minutes or until they are wilted and start to caramelize. Add the garlic and cook for another 2 minutes.
When the vegetables are cooked, sprinkle the flour over them and stir it in breaking up any clumps. Cook for 1 minute, then add the chicken stock, sherry, and thyme. Stir the mixture and let it come to a boil. If the sauce seems too thick once it boils, add a little extra chicken stock. The sauce should coat the spoon but not be gummy.
Add the chicken back to the pan and top with the spinach. Cover the pan and let the chicken finish cooking through and the spinach wilt. This should take about 4-5 minutes.
Remove the pan from the heat, and stir everything well to incorporate the spinach. Gently stir the yogurt into the sauce and mix well, so everything is combined.

Notes

If using low or nonfat yogurt, it's extra-important to temper it before adding it to the sauce by stirring about 4 tablespoons of the hot sauce into the yogurt. Then add this mixture back to your pan. This will reduce the chance that the yogurt will curdle.

If you're making this recipe the day ahead of time, don't add the yogurt until you're ready to serve it. Make the dish without the last step, refrigerate it, and then reheat it. When the dish is reheated, stir in the yogurt.

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