Creamy Chicken Mushroom Spinach Skillet – Keto Chicken Spinach Recipes Easy
If you're like me and believe that dinner should be equal parts tasty and hassle-free, then you're about to fall in love. This creamy chicken mushroom spinach skillet isn’t just comforting—it’s weekday hero material. It's what I reach for when I’ve got leftover spinach, a pack of chicken that’s whispering “use me,” and not a lot of time.
The chicken turns golden, the mushrooms soak up every bit of flavor, and the spinach… well, it kind of melts in like it belongs there. The sauce? Creamy, garlicky, and built for swiping a piece of bread through—yes, I said it. Bread. Keto-friendly if you're choosing carefully, of course.
This skillet wonder is what I make when I need a win at dinner and a win in life. And hey, if someone thinks I slaved away making it—well, let’s not ruin the illusion. Welcome to cozy comfort with minimal cleanup.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 cups cremini mushrooms, sliced
- 3 cups fresh spinach
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken slices and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- In the same skillet, add mushrooms. Sauté until tender and browned, about 5 minutes.
- Add garlic and stir for 30 seconds until fragrant.
- Pour in the cream and bring to a gentle simmer. Stir in the Parmesan.
- Add the spinach and cook until wilted.
- Return the chicken to the skillet and stir to coat in the sauce. Simmer for a few minutes to blend flavors.
- Serve hot, optionally with a low-carb side or crusty keto bread.