Name: Spinach and Mushroom Smothered Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: Caribbean
Ingredients: 4-6 Boneless Chicken breasts or thighs; 2 tablespoons Green Seasoning; 2 tablespoons Butter; 2 tablespoons Olive Oil; 350 grams Chestnut Mushrooms; 3 cloves Garlic minced; 1 teaspoon Thyme- dried; 2 cups Baby Spinach; 1/4 cup Parmesan Cheese; 200 ml Whole Milk; 100 ml Chicken Broth; 2 teaspoons Cornstarch; Salt & Pepper to taste

Aerial View of Spinach and Mushroom Smothered Chicken

If you’re in the mood for a creamy bowl of goodness that’s ready in no time, try our Spinach and Mushroom Smothered Chicken. We begin by marinating the chicken with our special blended green seasoning. Then we add fresh baby spinach, mushrooms, garlic, and thyme to add an aromatic, earthy, and herb-rich flavor. Finally, these flavors are combined into a silky, nutty, and salty cream sauce made with Parmesan cheese. This dish compliments any side dish of rice, pasta, or potatoes to complete the meal. So if you’re in the mood for some good warm comfort food, try our spinach and mushroom smothered chicken recipe.

Equipment Needed

Air Tight Container Bowl

Large Cast Iron Skillet

Wooden Spoon

Author: Rachael Ottier Hart

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Serves

4-6

Ingredients

4-6 Boneless Chicken breasts or thighs
2 tablespoons Green Seasoning
2 tablespoons Butter
2 tablespoons Olive Oil
350 grams Chestnut Mushrooms
3 cloves Garlic minced
1 teaspoon Thyme- dried
2 cups Baby Spinach
1/4 cup Parmesan Cheese
200 ml Whole Milk
100 ml Chicken Broth
2 teaspoons Cornstarch
Salt & Pepper to taste

Instructions

Coat the chicken in green seasoning and allow it to marinate in a container for at least one hour or longer for more depth of flavor. You can chop the chicken into bite-size pieces or leave them whole.

Wash and rinse the spinach, give a rough chop, then clean, wipe and slice the mushrooms and set both aside.

Using a large deep skillet or a saucepan, place on medium-high heat and add the olive oil.

Once the oil is hot, place the marinated chicken into the pan and cook for 15 minutes or until thoroughly cooked through, then remove from the pan and set aside.

Reduce the heat to medium, then add the butter to the pan then; once it’s melted, add the garlic, thyme, mushrooms, and spinach, then toss and sauté for 5 -10 minutes.

Mix the cornstarch into the chicken broth and stir until it dissolves into a slurry.

Add the cheese, milk, and chicken broth slurry to the pan and mix to incorporate the other ingredients for 3-5 minutes.

Return the chicken to the pan, mix with the other ingredients, and then simmer until the sauce thickens to a silky cream sauce.

Remove from the heat, season with salt and black pepper to taste, and serve warm with your choice of side dish.