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Light, Savory, and Full of Mushroom Flavor
If you’re looking for a chicken and mushroom recipe that goes beyond the basics, this easy one-dish dinner delivers. Unlike cream-based mushroom chicken recipes, this version keeps things light by using broth as a base for the sauce and stirring in a little smooth-melting cheese just before serving.
The flavors are built in layers, starting with lightly browned chicken tenders, sautéed onion and garlic deglazed with a splash of white wine, beautifully browned mushrooms, and a few handfuls of fresh spinach.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
CHICKEN: Quick-cooking chicken tenderloins are our recommendation for this dish. You can substitute boneless, skinless breasts or thighs. Just pound them to an even thickness and cut into similarly sized pieces. If you opt for thighs, add a little extra cooking time.
MUSHROOMS: Fresh cremini mushrooms add earthy flavor, but white button mushrooms also work well. Slice them thick enough to hold their texture as they cook.
SPINACH: We like the way fresh spinach just wilts into the sauce while keeping its bright color and flavor. However, you can use frozen leaf spinach instead. Thaw it in the microwave and press out excess water for best results.
CHEESE: Smooth-melting, mild cheeses like Muenster, Havarti, or white American can be stirred right into the sauce before serving and adding a creamy finish to the dish. If you don’t have sliced cheese, a handful of shredded will work too.
Prep Overview
How to Make This Mushroom Chicken Skillet
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by dredging the chicken tenderloins in seasoned flour, then give them a quick sear in the skillet to develop a light golden crust. Dredging seals in the chicken’s juices and helps thicken the sauce as the chicken simmers.
Set the chicken tenders aside and sauté onions and garlic, deglaze with a splash of white wine, and add the mushrooms. Season well and cook until the mushrooms are nicely browned.
Return the chicken to the pan, pour in the broth, bring everything to a simmer, and scatter the spinach over the top. Cover and cook until the chicken is fully cooked and the spinach has wilted into the sauce.
Finish by folding the spinach into the sauce, topping the chicken with cheese slices, and covering briefly until melted. A sprinkle of fresh parsley adds a final burst of flavor and color.
Serving Suggestions
This dish is versatile and pairs well with mashed potatoes, egg noodles, orzo, or rice – essentially whatever you like best for soaking up the savory sauce. Or, for a really easy option, add a side of garlic bread. A side salad is a good way to round out the meal.
More Chicken With Quick Pan Sauces
If recipes like this mushroom chicken fit your weeknight cooking routine, explore a few more chicken dishes that use the same cooking techniques with different flavors.
Our Lemon Pepper Chicken Tenders are quick, zesty, and full of fresh lemon flavor. For something a little different, Orange Tarragon Chicken combines sweet citrus and fresh herbs in a light, savory sauce.
Creamy Cilantro Lime Chicken is a bold and aromatic with just enough richness to balance the tangy lime and cilantro. And, for an easy take on a classic, Chicken Marsala with Pasta and Tomatoes is a favorite that never goes out of style.
Mushroom Chicken with Spinach and Cheese
Ingredients
- 12 chicken tenderloins, about 1-1/4 lbs
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- 3 tablespoons vegetable oil, plus more if needed
- 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
- 4 to 5 ounces fresh spinach, roughly chopped
- 2 slices Muenster or Havarti cheese, cut into strips
- 2 tablespoons fresh parsley, chopped
Instructions
- Trim any white tendons from the tenderloins and discard. In a shallow dish, combine the flour with 1-1/2 teaspoons salt and a few grinds of black pepper.
- Coat the bottom of a large sauté pan with vegetable oil and heat on medium-high.
- Dredge the tenderloins in the seasoned flour one at a time, shake off the excess, and place them in the pan in a single layer. To avoid crowding, you may need to cook the chicken in 2 batches. Sauté the tenders until barely golden, 1 to 1-1/2 minutes per side, then transfer to a plate and set aside.
- Add the onion to the pan, sauté until softened slightly, 4 to 5 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.
- Lower the heat to medium, add the mushrooms, season with salt and pepper, and sauté for about 5 minutes, or until lightly browned.
- Return the chicken to the pan, nestling it on top of the mushrooms. Pour in the broth, and once it begins to bubble, scatter the spinach on top. Cover the pan.
- Cook for 2 to 3 more minutes, until the chicken is cooked through. Then gently turn the tenderloins and stir the wilted spinach into the sauce. Taste and adjust the seasoning if needed, then reduce the heat to low.
- Distribute the cheese over the chicken, cover the pan, and heat for another minute. Once the cheese is melted, stir it into the sauce, sprinkle with parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We love this chicken recipe. I’ve made it twice and served it with egg noodles as suggested. Thank you!
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!
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.
So glad you enjoyed it Lexi. Thanks for taking the time to let us know!
Is it possible to replace the spinach with broccoli instead? My kid loves broccoli but picks out spinach. Would the cook time change?
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.