Southern Chicken Spinach Mushroom Skillet
Tender seared chicken thighs smothered in a rich, creamy sauce loaded with fresh spinach and golden mushrooms. This one-skillet chicken spinach mushroom recipe is the kind of supper that feels like Sunday dinner but comes together on a Tuesday night.
Equipment
- 12-inch cast iron skillet
- Tongs
- Wooden Spoon
- Instant-read thermometer
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs about 3 pounds total
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 2 tbsp all-purpose flour for dusting
Sauce and Vegetables
- 2 tbsp butter
- 1 tbsp bacon grease or additional butter
- 8 oz cremini mushrooms sliced about 1/4 inch thick
- 4 cloves garlic minced
- 0.5 cup yellow onion diced fine
- 0.5 cup chicken broth
- 0.75 cup heavy cream
- 5 oz fresh baby spinach about 5 large handfuls
- 0.5 cup Parmesan cheese freshly grated
- 1 tsp fresh thyme leaves or 1/2 teaspoon dried
- 0.5 tsp red pepper flakes optional
- 1 tbsp lemon juice fresh
Instructions
Season and Sear the Chicken
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and smoked paprika. Dust the skin side lightly with flour.
- Heat the cast iron skillet over medium-high heat. Add the butter and bacon grease. When the butter is melted and starting to foam, place the chicken thighs skin-side down in the skillet. Do not move them for 5-7 minutes, until the skin is deep golden and crispy.
- Flip the thighs and cook for another 3-4 minutes. Remove the chicken to a plate. It does not need to be cooked through — it will finish in the sauce.
Build the Sauce
- In the same skillet with the drippings, add the diced onion. Cook for 2-3 minutes, stirring occasionally, until softened and starting to turn translucent.
- Add the sliced mushrooms in a single layer. Let them cook undisturbed for 3-4 minutes until they release their liquid and develop golden-brown edges. Stir, then cook another 2 minutes.
- Add the minced garlic, thyme, and red pepper flakes if using. Stir constantly for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up all the browned bits from the bottom of the skillet with your wooden spoon. Let it simmer for 2 minutes to reduce slightly.
- Stir in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
Finish the Dish
- Add the fresh spinach in large handfuls, stirring and letting each handful wilt before adding the next. This takes about 2 minutes total.
- Stir in the Parmesan cheese until melted and incorporated into the sauce.
- Nestle the seared chicken thighs back into the skillet, skin-side up, spooning some sauce over the tops but keeping the skin exposed. Reduce heat to medium-low, cover, and simmer for 12-15 minutes until the chicken reaches an internal temperature of 165°F.
- Remove from heat, squeeze fresh lemon juice over the top, and let rest for 5 minutes before serving.
Nutrition
Calories: 428kcalCarbohydrates: 7gProtein: 32gFat: 30gSaturated Fat: 14gCholesterol: 158mgSodium: 612mgPotassium: 586mgFiber: 1gSugar: 2gVitamin A: 3842IUVitamin C: 12mgCalcium: 178mgIron: 3mg
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