Creamy chicken with spinach and mushrooms cooked in a rich, flavorful sauce. A simple, healthy, and comforting dinner you’ll love!

Recipe for Chicken with Spinach and Mushrooms

There’s something comforting about a warm plate of creamy chicken, spinach, and mushrooms after a long day. Whether you’re cooking for family dinner or meal prepping for the week, this dish hits all the right notes — hearty, healthy, and full of flavor.

This recipe for chicken with spinach and mushrooms is one of those meals that feels fancy but is actually super simple to make. You don’t need to be a professional chef to cook this up — just a few basic ingredients, a skillet, and about 30 minutes.

At Make Me Eat, I love sharing recipes that are wholesome, homey, and easy for anyone to prepare. This one’s no exception. It’s halal-friendly, which means you can enjoy it with full peace of mind.

Why You’ll Love This Recipe

It’s made with simple, everyday ingredients you probably already have in your fridge.
It’s healthy — packed with lean protein and leafy greens.
You can serve it with rice, pasta, or even crusty bread.
It tastes like something from a nice restaurant, but it’s ready in half an hour.

Ingredients You’ll Need

Here’s everything you’ll need to make this delicious recipe for chicken with spinach and mushrooms:

Main Ingredients

4 boneless chicken thighs (or chicken breasts if you prefer)
2 cups fresh spinach (washed and roughly chopped)
1 ½ cups mushrooms (sliced; white or cremini mushrooms work great)
3 cloves garlic (minced)
1 small onion (finely chopped)
1 ½ cups milk or half-and-half (for creaminess)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon black pepper
½ teaspoon salt (adjust to taste)
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon chili flakes (optional, for a little kick)

Optional Add-Ons

½ cup diced tomatoes (if you want that classic flavor twist like in chicken recipes with spinach and tomatoes)
½ cup cooked rice (if you’re going for recipes with chicken spinach and rice)
Fresh parsley or green onions for garnish

Step-by-Step Instructions

Step 1: Prep the Chicken

Start by patting your chicken thighs dry with a paper towel. This helps them brown nicely.
Sprinkle them with salt, pepper, paprika, and oregano. Rub the seasoning all over so every bite is flavorful.

If you’re using chicken breasts, you can also check out this guide from Make Me Eat:
👉 Baked Chicken Breast Recipe Juicy, Flavorful, and Easy

It’s a great reference if you want to understand how to get that perfect juicy texture every time.

Step 2: Sear the Chicken

Heat the olive oil and butter together in a large skillet over medium-high heat. Once hot, place the chicken thighs in the pan.
Cook each side for about 4–5 minutes until golden brown and slightly crisp.

Remove the chicken from the skillet and set it aside on a plate. Don’t worry if it’s not fully cooked yet — it’ll finish cooking later in the sauce.

Step 3: Cook the Mushrooms and Onions

In the same pan (don’t wash it, because that’s where all the flavor is), add the chopped onions and garlic. Sauté for a minute until fragrant.

Next, toss in your sliced mushrooms. Let them cook for about 5 minutes until they turn golden and release their moisture.
This part smells amazing — kind of like that cozy diner kitchen vibe you get when you walk in for brunch.

Step 4: Make the Creamy Sauce

Once the mushrooms are browned, pour in the milk or half-and-half. Stir well to combine.
Add salt, black pepper, chili flakes, and a pinch of paprika. Stir again.

Let the sauce simmer gently for about 3–4 minutes so it thickens slightly. You can also add a little cornstarch mixed with water if you want a thicker consistency.

Step 5: Add the Spinach

Now it’s time for the greens. Toss the spinach into the pan and let it wilt down.
It might look like too much at first, but spinach cooks down quickly.

If you love colorful dishes, you can also mix in some diced tomatoes here — a small nod to chicken recipes with spinach and tomatoes that adds freshness and a bit of tang.

Step 6: Combine Everything

Place the seared chicken back into the pan with the sauce. Let it simmer on low heat for another 10–12 minutes.
This allows the flavors to blend beautifully — the chicken soaks up that creamy mushroom sauce while the spinach adds a light earthiness.

Once the sauce thickens and the chicken is fully cooked, turn off the heat.

Step 7: Serve and Enjoy

You can serve this dish in many ways:

Over a bed of steamed rice for a comforting recipes with chicken spinach and rice style dinner.
With mashed potatoes or pasta for a hearty meal.
Or simply with crusty bread to soak up the creamy sauce.

Top with a sprinkle of chopped parsley or green onions, and you’re good to go.

Make Me Eat Tip

If you want your chicken extra tender, marinate it for 30 minutes before cooking.
A simple mix of olive oil, yogurt, salt, and pepper can make a big difference.

Also, use fresh spinach instead of frozen whenever possible — it gives a fresher taste and better texture.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, add a splash of milk or water to loosen the sauce.
You can also freeze the cooked chicken (without spinach) for up to 2 months. Just add fresh spinach when reheating.

Nutrition Facts (Per Serving)

Calories: ~360 kcal
Protein: 28g
Fat: 20g
Carbs: 12g
Fiber: 3g

Halal Check

Everything in this recipe is 100% halal. The chicken is the main ingredient, and as long as you’re using halal-certified chicken (which is easily available in US grocery stores like Costco, Kroger, or Halal Guys markets), you’re good to go.
There’s no alcohol, pork, or any ingredient that conflicts with halal dietary rules.

Flavor Variations You Can Try

If you want to switch things up, here are some tasty variations of recipes with chicken spinach and mushrooms you can try:

Ground Chicken with Spinach Recipes:
Swap whole chicken thighs for ground chicken. It cooks faster and goes great with rice or wraps.
Chicken Spinach and Tomato Version:
Add diced tomatoes or a spoonful of tomato paste for a tangy flavor twist.
Cheesy Chicken Spinach Bake:
Top the cooked dish with shredded mozzarella and bake it for 10 minutes until bubbly.
Low-Carb Option:
Skip the rice and serve it with cauliflower rice or sautéed zucchini noodles.

Frequently Asked Questions (FAQs)

Here are some common questions readers of Make Me Eat often ask about this dish:

1. Can I use chicken breast instead of thighs?

Yes, absolutely. Chicken breast works just as well. It’s leaner and cooks a little faster.
You can check out my Baked Chicken Breast Recipe Juicy, Flavorful, and Easy for some helpful tips.

2. What kind of mushrooms are best for this recipe?

Cremini or white button mushrooms are perfect. If you want a stronger flavor, you can use portobello mushrooms.

3. Can I make this recipe without dairy?

Yes. Use coconut milk or almond milk instead of regular milk. The flavor will be slightly different but still delicious and halal.

4. How do I know the chicken is fully cooked?

Cut through the thickest part of the chicken. If the juices run clear and there’s no pink inside, it’s done. You can also use a meat thermometer (it should read 165°F).

5. Can I use frozen spinach?

Yes, but thaw and drain it first to remove excess water. Fresh spinach gives the best texture though.

6. What can I serve this with?

This dish goes great with rice, garlic bread, mashed potatoes, or even quinoa if you want something lighter.

7. Can I meal prep this recipe?

Definitely. It reheats well and stays tasty for up to 3 days. Perfect for lunch boxes or quick dinners.

8. Is this recipe spicy?

Not really. It has mild flavors with a hint of warmth from paprika and chili flakes. You can adjust the spice level to your liking.

9. Can I make this recipe with ground chicken?

Yes. That’s another way to enjoy ground chicken with spinach recipes. It cooks faster and works perfectly with rice or in wraps.

10. How can I make the sauce thicker?

Mix one teaspoon of cornstarch with a little water and stir it into the sauce while simmering. It thickens up nicely.

11. How can I add more flavor without making it spicy?

Add a squeeze of lemon juice at the end or sprinkle a bit of parmesan cheese on top before serving.

12. Can I make it more kid-friendly?

Yes, skip the chili flakes and add a touch of cream cheese or mild shredded cheese to make the sauce smoother and creamier.

13. What’s the best way to store leftovers?

Let the dish cool first, then store it in a sealed container in the fridge. It’ll stay good for about 3 days.

14. Can I add rice directly to the pan?

Yes, if your rice is already cooked. That’s how you turn this into recipes with chicken spinach and rice — all in one skillet.

15. Is it okay to use other greens instead of spinach?

Sure. Kale or Swiss chard can be good substitutes. They add a slightly different taste but still pair well with the creamy chicken and mushrooms.

Final Thoughts

This recipe for chicken with spinach and mushrooms is one of those go-to meals you’ll make again and again. It’s easy, wholesome, and perfect for weeknight dinners.

I love how flexible it is — you can turn it into chicken thighs with spinach recipes, recipes with chicken spinach and rice, or even chicken recipes with spinach and tomatoes depending on what’s in your pantry.

At Make Me Eat, I believe good food doesn’t have to be complicated. It just needs to be made with care and a little creativity. So grab your skillet, put on some music, and make this comforting chicken dish tonight.

Your kitchen will smell amazing, and dinner will be ready before you know it.