Description
A rich and comforting one-pan meal with juicy chicken smothered in a creamy spinach and mushroom sauce, served over tender potatoes. Perfect for a hearty dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 cups baby spinach
- 1 cup mushrooms, sliced
- 2 cups baby potatoes, halved
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, cook baby potatoes for 5 minutes, stirring occasionally.
- Add mushrooms and garlic, cooking for another 3 minutes until softened.
- Pour in chicken broth and bring to a simmer. Return chicken to the skillet, then transfer to the oven. Bake for 25-30 minutes, or until chicken reaches 165°F (75°C).
- Remove from oven, stir in spinach, heavy cream, Parmesan, thyme, and oregano. Simmer for 5 minutes until sauce thickens and spinach wilts.
- Serve hot, spooning sauce over chicken and potatoes.
Notes
- Swap heavy cream for half-and-half for a lighter version.
- Add red pepper flakes for a hint of spice.
- Serve with crusty bread or a side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-Pan, Oven-Baked
- Cuisine: American
