Weight Watchers Savory Garlic Mushroom Chicken with Spinach

By: Rabia

Recipe Card

Hook – Quick Description:
Juicy chicken breasts simmered in a creamy garlic mushroom sauce with fresh spinach — a rich yet light one-pan dinner ready in under 30 minutes.

Servings & Timing:

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

  • Yield: 2 servings

Dietary Badges:

  • 🥩 High-Protein

  • 🥬 Low-Carb / Keto-Friendly

  • 🌾 Gluten-Free (naturally)

Ingredients (Checklist Style, No Measurements):

  • Boneless, skinless chicken breasts

  • Salt and black pepper

  • Olive oil

  • Unsalted butter

  • Mushrooms, sliced

  • Garlic, minced

  • Chicken broth

  • Light cream

  • Fresh spinach (add-in)

Instructions (Concise & Numbered):

  1. Season chicken breasts with salt and pepper.

  2. Heat olive oil in skillet; sear chicken until golden on both sides, remove and set aside.

  3. In the same pan, melt butter; sauté mushrooms until browned.

  4. Add garlic and cook until fragrant.

  5. Deglaze with chicken broth, simmer 2–3 minutes.

  6. Stir in light cream; return chicken to pan.

  7. Add fresh spinach and cook until wilted.

  8. Simmer until chicken is cooked through and sauce slightly thickened. Serve hot.

Additional Notes:

  • Slice chicken breasts in half horizontally for faster, even cooking.

  • Use baby spinach for best tenderness.

  • Sauce thickens as it cools; adjust with extra broth if needed.

Brief Introduction

This garlic mushroom chicken with spinach is the kind of recipe that feels fancy but is secretly simple. The creamy sauce comes together in minutes, making it perfect for a quick weeknight dinner, yet it’s elegant enough to serve at a dinner party. Think of it as a lighter take on classic creamy chicken dishes — rich flavor without feeling heavy.

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Step-by-Step Cooking Guide

Prepping the Chicken

  • Pat chicken breasts dry, season generously with salt and pepper.

  • Optional: slice each breast into cutlets for quicker cooking.

Searing the Chicken

  • Heat olive oil in a skillet over medium-high.

  • Place chicken in pan, sear 3–4 minutes per side until golden brown. Remove and set aside.

  • Tip: Don’t overcrowd the pan — sear in batches if needed for proper browning.

Building the Sauce

  1. Add butter to the same skillet, then mushrooms. Cook until golden and caramelized.

  2. Stir in garlic; cook just 30 seconds until fragrant.

  3. Deglaze pan with chicken broth, scraping up browned bits.

  4. Stir in light cream and simmer until slightly thickened.

Bringing It Together

  • Return chicken to skillet, spoon sauce over.

  • Add spinach and cook until just wilted.

  • Simmer until chicken reaches 165°F internal temp.

Tip: If sauce looks too thick, add a splash of broth. If too thin, let simmer uncovered a few extra minutes.

Ingredient Details & Substitutions

  • Chicken: Use boneless, skinless breasts; thighs also work for juicier results.

  • Mushrooms: White button or cremini are classic; shiitake or portobello add richer flavor.

  • Garlic: Fresh garlic is best — avoid jarred for full flavor.

  • Light Cream: Use half-and-half, evaporated milk, or even Greek yogurt for a lighter option.

  • Spinach: Fresh baby spinach wilts quickly; kale or Swiss chard can substitute but need longer cooking.

Variations & Serving Suggestions

  • Add Herbs: Stir in fresh thyme or parsley for brightness.

  • Cheesy Twist: Add a sprinkle of Parmesan before serving.

  • Wine Upgrade: Replace part of the broth with dry white wine for depth.

  • Serving Ideas: Serve over rice, pasta, or mashed potatoes for soaking up the sauce. Keep it low-carb by pairing with cauliflower rice or zucchini noodles.

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Storage & Make-Ahead

  • Storage: Refrigerate leftovers up to 3 days in airtight container.

  • Freezing: Sauce may separate slightly, but dish can be frozen up to 2 months. Reheat gently.

  • Reheating: Warm on stovetop over medium heat; add a splash of broth to loosen sauce.

  • Make-Ahead: Sear chicken and make sauce separately. Combine and reheat just before serving for best texture.

Nutrition Facts (Estimated, per serving of 2)

  • Calories: ~380 kcal

  • Protein: 34g

  • Carbs: 7g

  • Fat: 22g

  • Fiber: 2g

  • Keto-Friendly | Gluten-Free | High-Protein

FAQs

Q: Can I make this dairy-free?
A: Yes, swap butter for olive oil and use coconut milk or cashew cream instead of light cream.

Q: Can I use frozen spinach?
A: Yes, thaw and drain well before adding, to avoid excess water in the sauce.

Q: What if my sauce doesn’t thicken?
A: Simmer uncovered a few extra minutes. You can also stir in 1 tsp cornstarch slurry for quick thickening.

Q: Can I double the recipe?
A: Absolutely — just use a larger skillet or cook chicken in batches to keep it golden.

Personal Story (Optional)

This recipe was born from a night when I had chicken, mushrooms, and spinach sitting in the fridge and no plan for dinner. With a quick splash of broth and cream, it transformed into one of my most-requested weeknight meals. Now it’s a go-to when I want something hearty but still light enough to fit into a balanced eating plan.

Rabia
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