Creamy Garlic Mushroom Chicken

Name: Creamy Garlic Mushroom Chicken
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 10½ oz White Rice; 1½ tsp Salt; 1½ lb Chicken Breast; ½ tsp Black Pepper; 2 tbsp Olive Oil; 14 oz Mushroom; 4 cloves Garlic; ¾ cup Chicken Broth; ½ cup Heavy Cream; 5½ oz Baby Spinach

By Eatpace

Seared chicken breasts simmer in a creamy garlic mushroom sauce with spinach, served over rice. The rice cooks while you make the chicken and sauce.

Total: 47 min; 10 prep · 37 cook
Serves: 4; Scale it below
Calories: 671; kcal per serving
Protein: 48g; per serving

Plan this dinner Jump to recipe

Chicken cutlets with creamy mushrooms and spinach over white rice.

47 min

Method

7 steps 10 min prep · 37 min cook

Cook

Step 1. Bring White Rice, Water, and one-third of the Salt to a boil in a saucepan. Cover and reduce the heat to low; cook until the water is absorbed, about 15 minutes.
Step 2. Meanwhile, season Chicken Breast with the rest of the Salt and Black Pepper. Heat half the Olive Oil in a large skillet over medium-high heat. Sear the chicken in batches until golden, about 2 minutes per side; transfer to a plate.
Step 3. Remove the rice from the heat and let it stand covered until tender, about 10 minutes. Fluff with a fork.
Step 4. Heat the rest of the Olive Oil in the skillet over medium-high heat. Add Mushroom and cook, stirring occasionally, until browned, about 7 minutes. Add Garlic and stir until fragrant, about 30 seconds.
Step 5. Pour in Chicken Broth, scraping up the browned bits. Stir in Heavy Cream and simmer over medium heat until slightly thickened, about 3 minutes.
Step 6. Stir in Baby Spinach, then return the chicken and any juices to the skillet. Simmer until the spinach wilts and the chicken is cooked through with no pink inside, about 3 minutes.

Finish & serve

Step 7. Spoon the rice onto plates and top with the chicken and mushroom sauce.

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Tips

Good to know

Check the thickest chicken cutlet with an instant-read thermometer; it should reach 165°F.

Swap it

Use dairy-free cooking cream in place of heavy cream if needed.

Leftovers

Cool leftovers promptly, refrigerate for up to 3 days, and reheat until steaming hot.

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