Low-Carb Creamy Chicken with Spinach and Mushrooms
This dish combines tender chicken with creamy sauce, earthy mushrooms, and vibrant spinach, making it a delightful low-carb option for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Low-Carb
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons avocado oil
- 8 ounces mushrooms, sliced
- 1 shallot, diced
- 8 ounces frozen spinach, thawed and drained
- 1 teaspoon minced garlic
- ¼ cup white wine or chicken broth
- 1 ½ cups heavy cream
- ½ cup freshly grated Parmesan cheese
Instructions
- Begin by placing chicken breasts into a plastic bag and gently pound them for uniform thickness.
- Season the chicken on both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the chicken. Cook for about 7 minutes on each side, until golden brown and an internal temperature of 155°F is reached.
- Remove the chicken from the skillet and cover loosely with foil to keep warm.
- In the same skillet, add mushrooms and shallots. Sauté for around 7 minutes until they are tender.
- Stir in spinach and garlic, cooking for another minute until fragrant.
- Pour in the white wine or chicken broth. Scrape up any browned bits from the bottom of the pan.
- Lower the heat to medium-low and stir in heavy cream and Parmesan cheese until melted and smooth.
- Return the chicken to the skillet, coating it with the sauce. Cook for an additional 2 minutes until fully cooked (internal temperature 165°F).
Notes
Substitutions: Use chicken thighs for a juicier option. Vegetable broth can replace the white wine for a non-alcoholic dish. Quality tips: Fresh mushrooms add great flavor, but any variety works. Optional add-ins: Consider adding sun-dried tomatoes for an extra flavor boost.