This smothered chicken dish is a cozy meal perfect for any night! Juicy chicken is cooked with tender potatoes, fresh spinach, and tasty mushrooms all in one pan.
You’ll love how all those flavors mix together! I enjoy making this on busy days since it’s a complete meal in just one pot—less cleanup means more time to relax!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to cook and blend well with the sauce. You can substitute thighs for a juicier option or even use leftover rotisserie chicken—just reduce the cooking time.
Potatoes: Baby potatoes are a great choice. You can use red, yellow, or even Yukon gold. If you need a low-carb option, try cauliflower florets instead!
Mushrooms: Cremini mushrooms add rich flavor, but white button mushrooms work too. If you’re not a fan of mushrooms, you can replace them with zucchini or bell peppers.
Spinach: Fresh baby spinach gives a nice pop of color. If unavailable, kale or Swiss chard can work as a good substitute, but you’ll need to cook them a bit longer as they are tougher.
Cream: Heavy cream makes the dish rich. For a lighter option, use half-and-half, or for dairy-free, coconut cream or cashew cream can be used successfully.
Thyme: Dried thyme is common here, but fresh thyme adds a fresher taste. You can also experiment with Italian herbs or oregano for a different flavor profile.
How Can I Ensure Perfectly Cooked Chicken?
Cooking chicken perfectly is vital for this dish! To ensure your chicken is juicy, follow these steps:
- Use a meat thermometer. Aim for an internal temperature of 165°F (74°C).
- Don’t overcrowd the pan. Sear in batches if necessary, to avoid steaming.
- Let the chicken rest for a few minutes after cooking. This helps retain juices before serving.
Following these tips will help you achieve juicy and flavorful chicken every time. Happy cooking!
Delicious Smothered Chicken with Spinach, Potatoes, and Mushrooms
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For the Vegetables:
- 4 cups baby potatoes, halved or quartered if large
- 8 ounces cremini or white mushrooms, sliced
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
For the Sauce:
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon smoked paprika (optional)
- 1 tablespoon all-purpose flour (optional, for thickening)
For Garnishing:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This comforting dish takes about 10 minutes to prep and 30 minutes to cook, so you’ll be enjoying it on your table in about 40 minutes! Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts generously with salt, pepper, and smoked paprika if you’re using it. This will add great flavor to your chicken!
2. Sear the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, carefully add the chicken breasts. Sear them until they are golden brown on both sides, which should take about 4-5 minutes per side. Once done, remove the chicken from the pan and set it aside on a plate.
3. Cook the Potatoes:
In the same skillet, add the halved or quartered baby potatoes. Cook them, stirring occasionally, for about 5-7 minutes, until they start to brown and soften. This step will build some delicious flavors!
4. Add the Mushrooms:
Now, add the sliced mushrooms to the skillet. Cook for another 5 minutes until they soften and release their juices. Your kitchen will smell amazing at this point!
5. Stir in the Garlic and Herbs:
Next, add the minced garlic and thyme. Cook for about 1 minute until the garlic is fragrant—be careful not to let it burn!
6. Create the Sauce:
Pour in the chicken broth and bring everything to a simmer. Let it cook for about 5 minutes or until the potatoes are tender. This step helps the flavors blend beautifully.
7. Add Cream:
Lower the heat a bit and stir in the heavy cream. If you’d like a thicker sauce, sprinkle the flour evenly over the veggies and stir well to combine it into the sauce.
8. Add Spinach:
Now, add the fresh spinach and cook for about 2 minutes until it wilts down nicely. It adds color and nutrients to your dish!
9. Return the Chicken:
Return the cooked chicken to the skillet, nestling it into the sauce. Cover the pan and let it simmer on low for another 5-7 minutes until the chicken is cooked through (use a meat thermometer to ensure it reaches 165°F/74°C).
10. Taste and Adjust:
Before serving, taste the sauce and adjust seasonings with more salt and pepper if needed. You want it perfectly seasoned!
11. Garnish and Serve:
Garnish with fresh chopped parsley if desired, and serve hot. Enjoy this hearty meal with your favorite side or just on its own!
This delightful one-pan meal is a favorite for a reason, combining creamy, savory flavors with wholesome ingredients. Enjoy your cooking adventure!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s essential to thaw it completely before cooking. For the best results, thaw the chicken overnight in the fridge or in a sealed plastic bag submerged in cold water. Once thawed, pat it dry to ensure even cooking.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or whole milk for a less rich sauce. For a dairy-free alternative, try coconut cream or cashew cream, which also adds a nice flavor to the dish.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, stirring occasionally to ensure even heating. You may want to add a splash of broth or cream to refresh the sauce when reheating.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like zucchini, bell peppers, or carrots into the mix. Just make sure to chop them into similar-sized pieces so they cook evenly with the potatoes.