This dish is delicious served with a side you can spoon the sauce over. Mashed potatoes and egg noodles are both good choices, but truthfully, we find it plenty satisfying on its own and like to keep the meal low on carbs by serving it as is with salad on the side.
How to Make Skillet Chicken and Mushrooms
Prep begins by dredging quick-cooking chicken tenderloins in flour, browning them lightly, and setting them aside while you start a simple sauce by sautéing onion and garlic for flavor.
Next comes a quick deglazing of the pan with white wine, then the mushrooms are added, the chicken and spinach are layered on top, and the whole mixture is simmered in chicken broth for a few minutes.
The flour coating on the chicken thickens the sauce as it simmers and the finishing touch is a layer of creamy, melted cheese that pulls all the yummy flavors together.
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One-Pan Smothered Chicken and Mushrooms
Ingredients
- 12 chicken tenderloins, about 1-1/4 lbs
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
- Vegetable oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup white wine
- 8 ounces cremini or white button mushrooms, sliced
- 2/3 cup low-sodium chicken broth, plus more if needed
- 3 to 4 cups fresh spinach, roughly chopped (about 3 ounces)
- 2 tablespoons fresh parsley, chopped
- 4 slices Muenster or Havarti cheese
Instructions
- Trim any white tendons from the tenderloins and discard.
- Combine the flour with 1 teaspoon of salt and a few grinds of black pepper in a zip-top bag. Add the chicken and shake until coated.
- Coat the bottom of a large frying pan with vegetable oil and heat on medium-high. Add the chicken in a single layer and cook until barely golden, 1 minute per side. Transfer the chicken to a plate and set aside.
- Add the onion to the pan, sauté until soft and translucent, 3 to 4 minutes, then add the garlic.
- Continue cooking for another minute, then deglaze the pan with the wine, scraping up any browned bits that may have accumulated on the bottom of the pan.
- Reduce the heat to medium, stir in the mushrooms, season with salt and pepper and arrange the chicken tenderloins on top.
- Pour the broth over the chicken and as soon as it begins to bubble, scatter the spinach on top and cover the pan.
- Continue cooking until the tenderloins are cooked all the way through, 2 to 3 minutes longer. Using a spatula, turn the chicken and incorporate the spinach into the sauce. Taste and adjust the seasoning as needed.
- Top with chopped parsley and arrange the cheese slices on top. Cover and cook just long enough to melt the cheese, 1 minute more.
Kellie Ann says
We love this chicken recipe. I’ve made it twice and served it with egg noodles as suggested. Thank you!
Lynne Webb says
Hi Kellie,
Thanks for taking the time to comment. It’s great to hear you like the recipe. It’s one of our go-to favorites!
Lexi says
This recipe is so delicious! A huge hit for the whole family and easy to make too! This one is definitely going on my “make again” list.
Lynne Webb says
So glad you enjoyed it Lexi. Thanks for taking the time to let us know!
Dave says
Is it possible to replace the spinach with broccoli instead? My kid loves broccoli but picks out spinach. Would the cook time change?
Lynne Webb says
Hi Dave,
I think broccoli would be a fine substitution, but it would need to be partially pre-cooked so that you don’t overcook the chicken trying to make the broccoli tender. Frozen, microwave steam-in-bag broccoli (unseasoned) might be a good choice for this. I would undercook it by a minute or so, drain it well and then follow the rest of the recipe as written.