Hello my happy eating friends!
Do you guys have any plans for Father’s Day? I usually hate going to restaurants on special days. They are almost always full and the food and service usually suffer from it. I have a recipe that you can make in the comfort of your home to enjoy with your family today! Give yourself a little break from heavy steak or a big burger on this occasion and try this heavenly Creamy Mushroom Spinach Chicken. You won’t be disappointed and most importantly, your father will also be very happy 🙂
This recipe that I’m sharing with you today can feed 6 people easily. I’m not sure if you have noticed, but pretty much all of my recipes are designed to feed 4 people or 2 people with enough left over for the lunch next day. Here is the deal. I do not like leftovers (oh, I hear some of you gasping…) I know it’s very spoiled brat thing to say, but I simply don’t enjoy eating the same thing over and over again. I would love to tell you a traumatic story about why I don’t like eating the same thing but the truth is…I don’t have one. Maybe I just am a spoiled brat when it comes to food… Anyhow, I had to teach myself how to cook just enough food for two meals in a row at the most. Since my grandparents taught me how to cook (they usually cook enough to feed an army), I had hard time adjusting the portions, but I think I finally got the hang of it 😉 But once in a while, making a larger amount of food is necessary, especially for holidays.
This dish is a great alternative to your usual heavy steak or burger meal that most people think of eating for Father’s Day. This creamy mushroom spinach chicken is not exactly “healthy”—although it has healthy vegetables like mushrooms and spinach—but it’s very familiar, comforting, and hearty just like our fathers are!
I’m a huge fan of quick and easy meals and that’s why the majority of my recipes take about 30 minutes from the start of your cooking to your plate. This dish takes about twice the time. I know, I know. But you love your daddy, right?!?! He is worth it, right?!?! (hahaha, yes, I’m guilt tripping y’all!)
This dish will be great with cooked rice (that’s what I made because my family LOVES rice), egg noodles, and/or any type of bread you like. It has creamy and savory gravy that’s absolutely amazing on any types of carbohydrate you can think of!
I really hope my Creamy Mushroom Spinach Chicken can make a happy debut at your family dinner! Happy eating!!
- 3 pounds chicken breasts or chicken tenders
- 2 teaspoons salt +1/2 teaspoon salt + ½ teaspoon salt
- 1 teaspoon pepper + ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons olive oil + 1 tablespoon olive oil
- 1 package (8 ounces) mushroom, sliced
- 1 tablespoon butter + 2 tablespoons butter
- ½ large onion, diced
- 3 cloves garlic, minced
- 4 cups spinach (half bag of spinach)
- 2 tablespoons flour
- 2 cups milk
- ½ cup heavy cream
- 1 cup Mexican style shredded cheese + 1 cup Mexican style shredded cheese
- ½ teaspoon garlic powder
- Preheat the oven to 375F.
- Season the chicken with 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon onion powder on both sides.
- On a large non-stick pan, heat about 1 tablespoon of oil on high heat.
- Add half the chicken and brown it, about 2 minutes on each side.
- Take out the chicken and place it on a 9x13 baking casserole pan.
- Add another tablespoon of olive oil and brown the rest of the chicken and place it in the casserole pan.
- On the same non-stick pan, add 1 tablespoon of butter and add the mushrooms. Cook the mushrooms until they are brown, about 3 minutes.
- Place the browned mushrooms on top of the chicken.
- On the same non-stick pan, add 1 tablespoon of olive oil and sautée the onion for a minute.
- Add the garlic and stir frequently. You should smell the garlic. Lower the heat to medium. Then add the spinach and ½ teaspoon of salt. Using tongs, mix the cooked onion and garlic with the spinach. The heat from the skillet will wilt the spinach. Continue to mix until all the spinach is wilted.
- Place the cooked spinach mixture on top of chicken along with cooked mushrooms in the casserole pan.
- On the same non-stick pan, add 2 tablespoons of butter and 2 tablespoons of flour on a medium low heat. You have to frequently stir until it is light brown in color.
- Using a whisk, slowly pour the milk and incorporate the mixture.
- The sauce will start to thicken. Make sure there are no lumps of flour mixture. If there are some, continue to whisk them into the sauce.
- To the sauce, add ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ cup of heavy cream, and 1 cup of Mexican style shredded cheese.
- Mix until all the cheese is melted into the sauce.
- Carefully pour all the sauce on the chicken mixture in the casserole pan.
- Sprinkle about a cup of Mexican style cheese on top and bake for 15 minutes until all the cheese is melted.
- Enjoy with cooked rice, cooked egg noodles, or bread.