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Pan-seared chicken thighs in a creamy garlic sauce with spinach and mushrooms in a cast iron skillet

Creamy Garlic Herb Chicken Skillet with Spinach & Mushrooms

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp dried oregano
  • 2 tbsp extra virgin olive oil
  • 8 oz cremini mushrooms, sliced
  • 4 cloves garlic , minced
  • 1 cup heavy cream
  • 0.5 cup low -sodium chicken broth
  • 0.5 cup grated Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp fresh Italian parsley, chopped

Method
 

  1. Season chicken thighs evenly on all sides with salt, pepper, and dried oregano.
  2. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat until shimmering.
  3. Sear chicken for 6-7 minutes per side until an internal temperature of 165°F (74°C) is reached; remove chicken and tent with foil.
  4. In the same skillet, add sliced mushrooms and sauté for 5 minutes until moisture has evaporated and mushrooms are browned.
  5. Add minced garlic to the mushrooms and sauté for 60 seconds until fragrant.
  6. Pour in heavy cream and chicken broth, scraping the bottom of the pan to incorporate any browned bits (fond).
  7. Bring the liquid to a simmer over medium heat and whisk in grated Parmesan cheese until the sauce emulsifies and thickens slightly.
  8. Add fresh spinach to the sauce and fold gently until the leaves are fully wilted.
  9. Return the cooked chicken and any accumulated juices to the skillet, spooning the sauce over the meat.
  10. Garnish with chopped parsley and serve immediately.