Dinner in 45 Minutes – Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

Description

This one-pan creamy smothered chicken dinner is hearty, comforting, and ready in just 45 minutes! Juicy chicken breasts are pan-seared to golden perfection, then smothered in a luscious garlic mushroom cream sauce with tender baby potatoes and fresh spinach. The flavors marry beautifully—savory mushrooms, earthy spinach, and creamy sauce come together for a wholesome yet indulgent meal. It’s the perfect weeknight dinner that feels like a restaurant-quality dish.

Ingredients For Dinner in 45 Minutes – Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil (or butter)

• 1 lb (450 g) baby potatoes, halved

• 2 cups fresh spinach, roughly chopped

• 8 oz (225 g) mushrooms, sliced

• 1 small onion, finely diced

• 3 garlic cloves, minced

• 1 cup chicken broth

• 1 cup heavy cream (or half-and-half for lighter option)

• ½ cup grated Parmesan cheese

• 1 tsp dried thyme (or 2 tsp fresh)

• ½ tsp paprika

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the potatoes – Parboil the halved baby potatoes in salted water for about 8–10 minutes until slightly tender. Drain and set aside.

2. Sear the chicken – Season chicken with salt, pepper, paprika, and thyme. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown (not fully cooked through). Remove and set aside.

3. Cook the veggies – In the same pan, add a bit more oil if needed. Sauté onions and mushrooms until softened and browned, about 5 minutes. Stir in garlic and cook for 1 minute.

4. Make the creamy sauce – Pour in chicken broth, scraping up any browned bits. Reduce slightly, then add cream and Parmesan cheese. Stir until smooth and creamy.

5. Add potatoes & spinach – Stir in the parboiled potatoes and spinach. Let spinach wilt into the sauce.

6. Smother the chicken – Return chicken to the skillet, spooning sauce over the top. Cover and simmer for 10–12 minutes, until chicken is fully cooked (165°F / 74°C internal).

7. Serve – Garnish with fresh parsley and more Parmesan if desired.

Notes

• For extra flavor, use baby bella (cremini) mushrooms instead of white mushrooms.

• If using chicken thighs, allow 2–3 extra minutes of cooking time.

• Add a squeeze of lemon juice at the end to brighten the creamy sauce.

• Great with crusty bread to mop up the sauce!

Tips

• Quick hack: Slice chicken breasts horizontally into cutlets for faster cooking.

• Healthier swap: Use Greek yogurt or light cream instead of heavy cream.

• Meal prep friendly: Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth or cream.

• Pair with a crisp side salad or roasted veggies for a balanced dinner.

Servings

• Serves 4 generously

• Ready in 45 minutes

Nutritional Info (per serving, approx.)

• Calories: 520

• Protein: 42 g

• Carbs: 28 g

• Fat: 25 g

• Fiber: 4 g

• Sodium: 780 mg

Benefits

• Protein-rich: Keeps you full and energized.

• Balanced meal: Includes protein, carbs, veggies, and healthy fats.

• Quick & easy: Done in 45 minutes with minimal cleanup.

• Comfort food made healthier: Creamy sauce with fresh spinach and mushrooms adds nutrition.

Q & A

Q: Can I make this dairy-free?
A: Yes! Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.

Q: What if I don’t have baby potatoes?
A: You can use diced Yukon gold or russet potatoes, or even serve it over pasta or rice.

Q: Can I bake this instead of simmering?
A: Absolutely. After making the sauce, transfer everything to a baking dish and bake at 375°F (190°C) for 20 minutes.

Q: Can I use frozen spinach?
A: Yes, just thaw and squeeze out excess liquid before adding to the sauce.

Q: Is this freezer-friendly?
A: It’s best enjoyed fresh, but you can freeze leftovers (without the potatoes) for up to 2 months.