The Butcher Shop, Inc.

Locally Sourced Quality Food

Creamy Chicken with Spinach and Mushrooms

by

Indulge in a delightful single-skillet supper showcasing tender boneless chicken thighs enveloped in a velvety blend of mushroom and spinach sauce. From the initial preparation to the last savory bite, a mere 20 minutes is all you need. This wholesome, creamy chicken with spinach and mushrooms recipe will undoubtedly elevate your midweek evenings for your entire family.

While this recipe calls for boneless chicken thighs, the choice is yours. You could substitute the thighs for chicken breasts cut in half horizontally if you prefer white meat. The important part is cooking the chicken thoroughly to an internal temperature of 165°F. The thinner the meat, the faster it will cook.

Ingredients for Creamy Chicken with Spinach and Mushrooms:

  • 1 lb TBS boneless chicken thighs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano
  • 2 tablespoons olive oil
  • 10-12 ounces of fresh mushrooms, sliced
  • 3 cups fresh spinach, chopped
  • 1/2 cup heavy cream
  • 1/4 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Directions:

  1. Season each side of the chicken with salt, pepper, and oregano.
  2. Heat the olive oil in a deep skillet over medium heat.
  3. Add the chicken thighs to the hot skillet. Cook the first side for about 5 minutes. You’ll know it’s done when it is free from the pan, and you can easily flip it over. Continue to cook the second side of the thighs for about 6-7 minutes. Use a meat thermometer to test the internal temperature of the thickest section of the thighs. When the temperature reaches 165°F, remove the thighs and set them aside on a plate.
  4. Reduce the heat to medium. Saute the mushrooms in the pan until they begin to soften. Stir occasionally.
  5. Add the spinach to the skillet and cover. When they begin to wilt, stir the spinach, replace the cover, and continue to cook until the mushrooms are tender (about two more minutes.)
  6. In a medium bowl, whisk together the heavy cream, sour cream, vinegar, garlic powder, onion powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Reduce the heat of the skillet to a simmer, and then pour the mixture into the pan with the spinach and mushrooms.
  7. Stir until slightly thickened (about 1-2 minutes.)
  8. Place the thighs back into the skillet and stir to coat the chicken with the sauce.
  9. Serve the chicken thighs immediately topped with the sauce.

    Make preparing dinner easy by stopping at The Butcher Shop.

    Our team at The Butcher Shop has everything you need to create a delicious menu with simple, healthy ingredients. We always carry locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients at 541-830-3369.