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Mushroom Spinach Chicken with White Wine Sauce

A wonderfully savory chicken dish, topped with a light white wine-mushroom-spinach sauce. Perfection has found your dinner table.

Serves 4     adjust servings

Preparation 5 mins Cook Time 40 mins Total Time 45 mins


  • 4 boneless skinless chicken breasts
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon Herbs de Provence
  • 3 tablespoons olive oil
  • 3 tablespoons butter, divided
  • 1 large shallot, diced
  • 1 cup mushrooms, sliced
  • Juice from 1/2 a lemon
  • 1 cup low sodium chicken stock
  • 1 cup dry white wine
  • 1 cup spinach
  • Salt & pepper for seasoning


  1. Preheat oven to 350 degrees F.
  2. Combine salt, pepper, garlic powder, and Herb de Provence in a small bowl and season chicken with the blend.
  3. 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.
  4. Place the skillet in the preheated oven and bake for approximately 20 minutes.
  5. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and saute for 2-3 minutes.
  6. Add the shallot, lemon juice, and spinach, and continue to cook for another 2 minutes, stirring occasionally.
  7. 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.
  8. Season with salt and pepper if desired.
  9. When chicken is ready, plate, spoon wine sauce over each breast, serve, and enjoy!


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