Creamy Garlic Herb Chicken with Spinach & Mushrooms
This is one of those meals that feels quietly luxurious without being fussy. The kind of dinner you make when you want something comforting, rich, and deeply satisfying—but still easy enough for a weeknight. Creamy garlic herb chicken with spinach and mushrooms brings together tender, golden-seared chicken and a velvety sauce that smells like garlic, butter, and herbs the moment it hits the pan.
It’s cozy food at its finest. The sauce is creamy but balanced, the mushrooms add that earthy depth, and the spinach melts right in, making everything feel wholesome and indulgent at the same time. Serve it with baby potatoes, and you’ve got a plate that begs you to slow down and enjoy every bite.
Ingredients
For the Chicken
4 boneless, skinless chicken thighs (or breasts)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil
For the Creamy Garlic Sauce
2 tablespoons unsalted butter
4 cloves garlic, minced
1 cup sliced mushrooms (cremini or baby bella)
1 cup baby spinach
1 cup heavy cream
1/3 cup chicken broth (low sodium)
1/4 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt and pepper, to taste
Optional Side
1 1/2 cups cooked baby potatoes (boiled or roasted)
Instructions
Season and sear the chicken
Start by patting the chicken dry—this helps it get that beautiful golden crust. Season both sides with garlic powder, onion powder, thyme, paprika, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and let it cook undisturbed for about 5–6 minutes per side. You’re looking for a deep golden color and juicy, cooked-through chicken. Once done, remove it from the pan and set it aside.
Build the flavor base
In the same skillet (don’t wipe it out—those browned bits are flavor), melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
Stir in the mushrooms and cook for 4–5 minutes. They’ll release their moisture, then slowly brown and soften. This is where the kitchen really starts to smell amazing.
Add the spinach and stir gently. It’ll wilt down quickly—about a minute is all it needs.
Create the creamy sauce
Pour in the chicken broth and let it simmer for about 2 minutes, scraping up any flavorful bits from the bottom of the pan.
Lower the heat and stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently for 4–5 minutes until it thickens slightly and turns silky and smooth. Season with salt and pepper to taste.
Bring it all together
Return the chicken to the skillet and spoon the sauce over each piece. Let everything simmer together for another allowing the flavors to meld and the chicken to soak up that creamy goodness.
Presentation
For serving, spoon a bed of baby potatoes onto each plate and ladle that creamy spinach-mushroom sauce over them. Nestle the chicken on top and finish with one last drizzle of sauce.
If you want a little extra flair, a light sprinkle of Parmesan or fresh herbs adds a lovely finishing touch. Serve it hot, while the sauce is still glossy and irresistible.
Nutritional Information:
⏰ Prep Time: 15 minutes
🔥 Cooking Time: 25 minutes
⏳ Total Time: 40 minutes
🍽️ Servings: 4 servings
⚡ Calories: ~540 kcal per serving
Conclusion
This creamy garlic herb chicken is the kind of recipe you’ll come back to again and again. It’s comforting without being heavy, elegant without being complicated, and packed with flavor in every bite.
Whether you’re cooking for someone you love or just treating yourself to a cozy homemade dinner, this dish delivers. Make it once, and it’s bound to earn a permanent spot in your recipe rotation.