Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A hearty, protein-packed, low-carb one-pan meal featuring tender chicken breasts cooked in a rich creamy mushroom-spinach sauce, customizable for gluten-free, dairy-free, or keto diets.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large boneless skinless chicken breasts, sliced into thin cutlets
  • 1 tablespoon olive oil
  • 1 tablespoon butter (or additional olive oil for dairy-free option)
  • 1 cup mushrooms, sliced
  • 2 cups fresh spinach
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or coconut cream for dairy-free option)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Slice chicken breasts into thin cutlets.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
  3. Season chicken cutlets with salt, black pepper, dried thyme, and paprika.
  4. Place chicken in a single layer in the skillet and cook undisturbed 4–5 minutes per side until internal temperature reaches 165°F (75°C). Avoid overcrowding the pan.
  5. Transfer cooked chicken to a plate and tent loosely with foil to keep warm.
  6. Add 1 tablespoon butter (or additional olive oil) to the same skillet and melt.
  7. Add sliced mushrooms and sauté 4–5 minutes, stirring occasionally, until soft and browned. Splash in a little chicken broth if pan gets dry.
  8. Stir in minced garlic and cook about 1 minute until fragrant.
  9. Pour 1/2 cup chicken broth into the skillet and scrape up browned bits; simmer about 2 minutes to reduce.
  10. Reduce heat and stir in 1/2 cup heavy cream (or coconut cream). Simmer 2–3 minutes until sauce thickens and coats a spoon.
  11. Add 2 cups fresh spinach and stir until wilted, about 1–2 minutes.
  12. Nestle cooked chicken back into skillet, spoon sauce over the top, and simmer 2 minutes to heat through and meld flavors.
  13. Optional: Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Notes

For dairy-free option, substitute heavy cream with coconut cream, use olive oil instead of butter, and omit Parmesan or use a dairy-free cheese alternative., Use thin chicken cutlets for faster and even cooking., Avoid overcrowding pan to ensure proper browning of chicken and mushrooms., Deglaze pan with chicken broth to add depth of flavor., Adjust sauce thickness by simmering longer or adding broth/cream accordingly., Fresh spinach preferred; if using frozen, drain and squeeze out excess moisture., To add heat, incorporate red pepper flakes or hot sauce., Chicken thighs can be used instead, but require longer cooking time., For a baked casserole variation, transfer cooked ingredients to baking dish, top with cheese, and bake at 375°F (190°C) for 10-15 minutes until bubbly.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 per serving
  • Fat: Not specified
  • Carbohydrates: 6g per serving
  • Protein: 40g per serving