Anything for chicken mushroom and spinach recipes for dinner especially when they're quick, easy and extra delicious! Having a stack of chicken recipes is what every kitchen needs and then you can re-invent the recipes. Smart and delicious chicken or 'winner winner chicken dinner' either way, it's always good.
There are so many great ways to enjoy mushrooms and this Creamy Mushroom Pasta is proof of that for any week night dinner!
Why is this recipe truly amazing? It took me about 20 minutes and it was done and it still tasted absolutely delicious!
Very few ingredients (although the ingredient list looks long) the main ingredients are:
- Chicken
- Mushrooms
- Spinach
- Spice Marinade
And that is it! The image below is the same recipe just cream added and now we have yet another dimension to another chicken dinner recipe!
The rest is really just time for the chicken to cook because the mushrooms and spinach cook so quickly! You can also prepare this recipe without the spice marinade but I would advise against it unless you don't or cant eat spices. No other excuses because slathering the spice marinade on gives this chicken maximum taste!
Ingredients for Chicken Mushroom and Spinach Recipes
Chicken breasts - I used ones that were not invasively thick and needed some pounding and cutting. The idea here is to get the the chicken in the pan in no time so smaller ones are good.
Mushrooms - If you're buying them then you may as well choose the packet that's already sliced because again quick and easy and less dirty anything! Besides, I like that they all the same size.
Spinach - Always good to use some greens otherwise it's rather boring isn't it? No veggies, no cream, no greens? The spinach lifts this dish up anyway so use a generous amount because it wilts away quickly.
I love spinach and mushrooms and don't want to use a magnifying glass looking for them!
How To Make Chicken Mushroom And Spinach Recipes
Here is a summary of how to make a chicken mushroom and spinach recipe. The full recipes is in the recipe card below.
Dry the chicken: Pat the chicken dry with paper towels.
Season both sides with salt & pepper.
Spice marinade: In a jug mix the spices and seasoning, olive oil and lemon juice.
Prep the spinach: Rinse the baby spinach and dry in a salad spinner or colander over a rack.
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Tip: Taste the seasoning and add salt & pepper to your preference.
Spices used in this recipe: 13 Spice, Salt & Pepper, Calabrese spice
Cook the chicken: In a skillet, melt the butter and heat the oil over medium to high heat. Once the skillet is hot, add the chicken breasts. Cook them for about 4-5 minutes on each side or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts. You can use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Remove the cooked chicken breasts from the skillet and set them aside on a plate, covering them with foil to keep them warm.
Cook the mushrooms: In the same skillet, add the sliced mushrooms and cook for about 5-6 minutes until they become tender and start to brown. Season the mushrooms with a pinch of salt and pepper while cooking.
Aromatics: Add the finely sliced garlic and chopped green onions (or spring onions) to the skillet with the mushrooms. Sauté for an additional 1-2 minutes until they become fragrant.
Cook the spinach: Add the chopped baby spinach to the skillet and cook for 2-3 minutes until it wilts.
Return the chicken: Place the cooked chicken breasts back into the skillet with the mushroom and spinach mixture. Allow the chicken to reheat for a minute or two in the skillet, and make sure to coat it with the flavorful mixture.
Serve: Serve the chicken, mushrooms, and spinach hot, with the delicious sauce from the skillet drizzled over the top.
Recipe Notes
Tip: The trick to this recipe is to add more butter if needed and baste, baste, baste! The chicken comes out flavorful and tender. Use a spoon to baste the chicken as it cooks starting half-way through the cooking process.
Spicy Marinade: This spicy marinade can be made ahead. Place the seasoned chicken breasts in a ziploc bag or container with a lid. Pour the marinade over and refrigerate for 30 minutes to overnight. Use as per recipe instructions to cook.
Storage: Any leftover marinade can be stored in a jar in the fridge for 4 to 5 days.
Left-overs: Left over food from this recipe can be re-created, simply add cream and rewarm.
More Chicken & Mushroom Recipes
- Creamy Mushroom Sauce25 Minutes
- Pesto Pasta and Chicken Cold Salad20 Minutes
- Mushroom Pasta15 Minutes
- Pesto Pasta and Chicken Cold Salad
- Creamy Mushroom Sauce
- Mushroom Pasta
- Oven Baked Chicken and Crunchy Rice Casserole
Chicken and Mushroom Recipe
Ingredients
- 4 chicken breasts
- 250 grams sliced mushrooms
- 1 Tbsp. oil
- 2 Tbsps butter unsalted
- 2 cups baby spinach roughly chopped
- salt and pepper seasoning
- 3 garlic cloves finely sliced
- 2 small green onions or spring onion
- salt & pepper
Spicy Marinade
- ¼ cup olive oil
- 1 lemon juiced
- 1 teaspoon calabrese spice for a kick
- 2 Tbsps chicken spice
Instructions
- Dry the chicken: Pat the chicken dry with paper towels
- Season both sides with salt & pepper.
- Make the spice marinade: In a jug mix the spices and seasoning, olive oil and lemon juice. Use half the spice marinade to pour over the chicken and set it aside while you prep the remaining ingredients.
- Tip: Taste the seasoning and add salt & pepper to your preference.Spices used in this recipe: 13 Spice, Salt & Pepper, Calabrese spice
- Prep the spinach: Rinse the baby spinach and dry in a salad spinner or colander over a rack.
- Cook the chicken: In a skillet, melt the butter and heat the oil over medium-high heat. Once the skillet is hot, add the chicken breasts. Cook them for about 4-5 minutes on each side or until they are cooked through and no longer pink in the center. Tip: The trick to this recipe is to add more butter if needed and baste, baste, baste! The chicken comes out flavorful and tender. The cooking time may vary depending on the thickness of the chicken breasts. You can use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Remove the cooked chicken breasts from the skillet and set them aside on a plate, covering them with foil to keep them warm.
- Cook the mushrooms: In the same skillet, add the sliced mushrooms and cook for about 5-6 minutes until they become tender and start to brown. Season the mushrooms with a pinch of salt and pepper while cooking.
- Aromatics: Add the finely sliced garlic and chopped green onions (or spring onions) to the skillet with the mushrooms. Sauté for an additional 1-2 minutes until they become fragrant.
- Cook the spinach: Add the chopped baby spinach to the skillet and cook for 2-3 minutes until it wilts.
- Return the chicken: Place the cooked chicken breasts back into the skillet with the mushroom and spinach mixture. Allow the chicken to reheat for a minute or two in the skillet, and add the remaining marinade. Leave any remaining marinade covered in the fridge for another recipe, if any.
- Serve: Serve the chicken, mushrooms, and spinach hot, with the delicious sauce from the skillet drizzled over the top.
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