Mushroom Chicken Skillet with Spinach and Cheese
This mushroom chicken skillet is a quick one-pan dinner that combines chicken tenderloins, browned mushrooms, fresh spinach, and melted cheese in a light pan sauce.
Servings: 4 servings
Ingredients
- 12 chicken tenderloins about 1-1/4 lbs
- 1/3 cup all-purpose flour
- Salt and freshly ground black pepper
- Vegetable oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 1/4 cup white wine
- 8 ounces cremini or white button mushrooms trimmed and sliced
- 2/3 cup low-sodium chicken broth plus more if needed
- 5 ounces fresh spinach roughly chopped
- 2 slices Muenster or Havarti cheese cut into strips
- 2 tablespoons chopped fresh parsley
Instructions
- Trim and discard any white tendons from the chicken tenderloins. 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 over medium-high heat.
- Dredge the chicken tenderloins in the seasoned flour, shaking off the excess. Arrange them in a single layer in the pan, working in batches if needed to avoid crowding.
- Cook the chicken until lightly golden, 1 to 1-1/2 minutes per side. Transfer to a plate and set aside. The chicken does not need to be cooked through at this point (see notes).
- Add a little more oil to the pan, and add the onion. Sauté until softened, 4 to 5 minutes. Stir in the garlic and cook for 1 minute longer.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan.
- Reduce the heat to medium, add the mushrooms, and cook until they release their moisture and begin to brown, about 5 minutes. Season lightly with salt and pepper.
- Return the chicken to the pan, nestling the tenderloins into the mushrooms. Pour in the chicken broth and bring to a gentle simmer.
- Scatter the spinach over the top, cover the pan, and cook until the spinach wilts and the chicken is cooked through, 2 to 3 minutes.
- Gently stir the spinach into the mushrooms and sauce mixture. Taste and adjust the seasoning if needed.
- Reduce the heat to low and distribute the cheese over the chicken. Cover briefly until melted, about 1 minute.
- Stir the melted cheese lightly into the sauce, sprinkle with parsley, and serve immediately.
Notes
Chicken tenderloins cook quickly, so avoid over-browning them during the first sauté. They'll finish cooking in the sauce just before serving.
Nutrition
Calories: 370 | Total Fat: 15g | Cholesterol: 104mg | Sodium: 880mg | Carbohydrates: 17g | Fiber: 2g | Sugar: 3g | Protein: 39g