This Mushroom Spinach Chicken with White Wine Sauce is a light yet filling meal – perfection has found your dinner table.
Random fact time: I absolutely adore fuzzy socks.
Actually, I love all fuzzy things (pants, blankets, puppies). Ask any of my close friends and family. If there’s one way to get on my good side, it’s a pair of warm, colorful, microfibery socks. My sock collection explodes at Christmas, I’m telling you.
There’s just something about the feel of slipping the soft, comforting polyester on my aching feet at the end of an 11-hour workday that makes the whole world slip away for a second.
Can I tell you something?
I get a very similar feeling when I take the first bite of this Mushroom Spinach Chicken with White Wine Sauce.
This chicken…it’s an all-around terrifically warm, satisfying sensation;
The warm, juicy chicken.
The fragrant mushrooms and shallots.
The white wine reduction sauce that literally drenches everything on your plate.
It’s a bit messy, but that sauce will most likely go with whatever side you pair with the meal.
(Even in it’s not my Garlic Herb Roasted Potato Salad.)
Let it play with the rest of your food. Don’t be scared!
But really, folks: think about it. Rice pilaf, quinoa, lentils, mashed potatoes, angel hair, baked yams, winter squash…this mushroom spinach chicken has unlimited potential for meal-repeatability.
The weather is starting to cool down everywhere north of the equator, so you can turn your ovens back on and get back to the hearty, family-style cooking and baking we’ve been missing all summer.
I can’t think of a better meal to start with that this!
Just look at that sauce, oozing all over the plate. Someone get me a straw.
ORDER OUR #1 BEST SELLER COOKBOOK!
And my fuzzy socks!
Mushroom Spinach Chicken with White Wine Sauce
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon herbes de Provence
- 3 tablespoons olive oil
- 3 tablespoons butter divided
- 1 large shallot diced
- 1 cup mushrooms sliced
- ½ lemon juiced
- 1 cup low sodium chicken stock
- 1 cup dry white wine
- 1 cup baby spinach
- Salt & pepper for seasoning
Instructions
- Preheat oven to 350 degrees F.
- Combine salt, pepper, garlic powder, and Herb de Provence in a small bowl and season chicken with the blend.
- Heat olive oil in cast iron (or other oven-ready) skillet over medium heat; add chicken and brown on each side for 5-6 minutes, until golden.
- Place the skillet in the preheated oven and bake for approximately 20 minutes.
- In a large saucepan, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and saute for 2-3 minutes.
- Add the shallot, lemon juice, and spinach, and continue to cook for another 2 minutes, stirring occasionally.
- Pour in wine and bring to a gentle boil; when the wine has reduced by half, add the chicken stock and return to a boil until it reaches sauce-like thickness, about 10-15 minutes. Season with salt and pepper if desired.
- When chicken is ready, plate, spoon wine sauce over each breast, serve, and enjoy!
Nutrition
What is your favorite way to wind down at the end of the day?
Dionne Dean says
This looks delish! Thanks for sharing!
erica acevedo says
Thanks, Dionne!
theGOmamas says
Chicken breast is a staple in my house, and there can never me enough recipes for me.This looks fab!
erica acevedo says
It’s so incredibly versatile!!
Rose's Daughter says
This looks great! Pinning!
erica acevedo says
Thank you!!
Alli Smith says
We all need another (and different) way to make chicken and this way looks amazing! The mushrooms and spinach have my mouth watering. Pinning!
erica acevedo says
Mushrooms and spinach are just about my new favorite topping for lots of things. 🙂 Thanks, Alli!
Paris says
This sounds wonderful! I make a lot of chicken so finding new recipes is awesome!
erica acevedo says
Thank you, Paris!! Be sure to give the sauce a try!
Kita says
The look alone has me looking for my utensils. Love this
erica acevedo says
Kinda makes you hungry even when you’re not, right?
Katherine Gilbert says
This looks so delicious! I am adding this to my list of recipes to try.
erica acevedo says
I hope you enjoy it, Katherine!!
Zan Turner says
Oh men, that is just not right for you to put those photos of this lovely dish on here. I seriously want to try the recipe out (with the roasted veges and all)! Thanks for linking with Home Matters Linky party!
erica acevedo says
Do it, Zan! The chicken goes so well with the potato salad!
Liz says
What’s your recommendation if none of my pans are oven-ready? Also, I do a grocery co-op and often end up with a LOT of greens that aren’t spinach. Will kale work okay?
(It’sa Me, Ix)
erica acevedo says
I would just pan sear the chicken, then transfer it to a roasting pan lined with foil to finish it off in the oven. And I imagine kale would be just fine! Maybe even a bit better, since it has a more pronounced flavor than spinach.
(HI IX! :D)
Swathi Iyer says
Delicious it has all veggies, chicken, yumm. Thanks for sharing with Hearth and soul blog hop. pinning.
erica acevedo says
Thank you, Swathi!
R says
So salty it was nearly inedible. Had to wash it off under the faucet twice. On tablespoon of salt was way too much.
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