Description
A flavorful Chicken Mushroom and Spinach Skillet, perfect for a quick gluten-free meal.
Ingredients
Scale
- 2 boneless skinless chicken breasts (about 1 pound or 450 grams), cut into cutlets
- 2 tablespoons neutral oil (canola or vegetable) (30 ml)
- 1/21/2 teaspoon Kosher salt (2.5 g)
- 2 tablespoons butter (28 g)
- 8 ounces sliced mushrooms (about 225 grams)
- 2 cups cherry tomatoes (about 300 grams)
- 3 cloves garlic, peeled and chopped
- 4 cups fresh spinach (about 120 grams)
- 1/2 cup grated Parmesan cheese, divided (about 50 g)
- 1 cup heavy cream (240 ml)
- Your favorite herbs and spices to taste
Instructions
- Cook Chicken First: Start by heating the neutral oil in a heavy large skillet over medium heat. Once hot, add the chicken cutlets and cook until golden brown, about 5-7 minutes per side, ensuring not to overcrowd the pan. This step locks in juiciness. Monitor the internal temperature to reach 165 degrees F.
- Add Mushrooms & Spinach: Once the chicken is fully cooked, toss in the sliced mushrooms and fresh spinach. Stir occasionally as the mushrooms soften and release their moisture, about 3-4 minutes; this will help prevent them from becoming rubbery.
- Mix in Cherry Tomatoes: Next, add the cherry tomatoes, stirring gently to combine. Cook for another 3-4 minutes until they begin to soften and slightly burst. Avoid overcooking, as the tomatoes can become mushy.
- Season to Taste: Season everything with your favorite herbs and spices, and stir to combine. This step enhances the flavors, so adjust according to your preference. Be mindful of the salt if you are watching your sodium intake.
- Serve It Up: Once the dish is well-cooked and the flavors have melded together, scoop the Chicken Mushroom and Spinach Skillet onto plates. Enjoy while hot, ensuring its colorful and inviting presentation.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator; best consumed within a couple of days. Not suitable for freezing due to tomato texture changes.
- Expert Tips: Monitor the cooking time closely to avoid dry chicken cutlets, aiming for an internal temperature of 165 degrees F. If the sauce appears too heavy, adding a splash of chicken broth or a bit more cream can help lighten it. To ensure tender mushrooms, cook them until they are browned and moisture has fully released.
- Reheating Instructions: Reheat in a skillet over low heat until heated through, about 5 minutes, adding a splash of cream if you wish to loosen the sauce.
- Serving Suggestions: Serve alongside garlic bread for a complete meal or pair with a crisp green salad for freshness. You can also top with fresh herbs for added brightness.
- Recipe Variations: For additional sweetness and crunch, add bell peppers during the mushroom and spinach step. Incorporate zucchini for a different texture or substitute kale for spinach for a heartier taste.
- Ingredient Notes: Select firm, vibrant cherry tomatoes for the best flavor and texture. If desired, boneless skinless chicken thighs can be used as a substitute for chicken breasts, noting they may take longer to cook. For cream, cream cheese thinned with milk can be used as an alternative by softening it beforehand.
Nutrition
- Serving Size: 1 plate
- Calories: 451
- Sugar: 3g
- Sodium: 354mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 127mg