Creamy Chicken with Spinach and Mushrooms

This Creamy Chicken with Spinach and Mushrooms is whipped up all in one pan! Not only is it easy to prepare it is so delicious with the chicken, bacon, mushrooms and spinach drenched in a dreamy sauce. You can serve it with my Whipped Mashed Potatoes or cauliflower rice to soak up all the yummy sauce. Your whole family will love it! You may also want to try this Chicken Marsala without Wine.

Why You'll Love This Recipe

Besides being a showstopper this Creamy Chicken with Spinach and Mushrooms is worthy of serving to company it is made all in one pan for ease of cleanup! You may want to place a spoon out with their forks because they will be slurping up this sauce for sure. It may have happened here!

Ingredients You Will Need

Chicken Thighs: I love using chicken thighs because they always come out juicy and tender from the extra fat that comes from the thighs.

Onion: I prefer yellow onion for this recipe as it has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Garlic: Incorporating garlic adds a savory note that enhances the dish with its bold and aromatic flavor.

Bacon: Bacon is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Mushrooms: Mushrooms impart a mild yet earthy flavor to this dish.

 Baby Spinach: Baby spinach is harvested 15-35 days after planting creating a smaller more tender leaf that is sweeter in flavor than mature spinach.

 Beef Bone Broth: I'm a huge fan of adding bone broth over regular broth whenever I can to get all the nutritional benefits it provides. You can absolutely use regular broth instead. I like Kettle and Fire brand for both.

Coconut Cream: Coconut cream is ideal for dairy-free dishes, providing a creamy texture with a taste that is very mild and usually hidden by other flavors. Opting for coconut cream over coconut milk creates a thicker, creamier texture.

 Balsamic Vinegar: Balsamic is the best choice for this recipe as it lends an intense vinegar flavor that can be reminiscent of red wine when used in a sauce. Olivelle is my favorite.

Flat Leaf Parsley: Parsley brings a burst of fresh, herby goodness to soups, giving them a nice lift and adding a bit of vibrant flavor.

Thyme: Is a pungent herb that can withstand longer cooking times in stews and soups and adds a depth of flavor.

Paprika: Paprika is a mildly flavored spice that adds a depth of flavor and is prized for its brilliant red color. Unlike smoked paprika, it is a little sweeter.

Salt and Pepper: Salt enhances and balances flavors, while ground black pepper adds a gentle heat, improving the overall flavor of a dish.

Arrowroot Flour: Arrowroot powder (or flour), a versatile thickening agent in recipes, serves as an excellent alternative to cornstarch or flour without impacting the flavor of a dish. Additionally, it's worth noting that arrowroot powder and arrowroot flour are interchangeable, allowing you to use either one in your cooking.

Instructions

Cook the bacon: Cut your bacon into one inch pieces. In a large skillet cook the bacon till crisp, move to a plate lined with paper towels. Do not drain the fat.

Combine spices: Mix the spices in a small bowl and divide in half.

Prepare the chicken: Pat the chicken dry with paper towels. Toss chicken with half the spice.

Cook the chicken: On medium high heat cook chicken 5-7 minutes per side making sure to obtain a nice golden brown skin, move to plate and cover with foil.

Cook the onions: Add the onions and sauté 3 minutes.

Cook the mushrooms: Add the mushrooms and cook till they get nice and browned.

Cook the garlic: Add the garlic and stir one minute.

Add the bone broth: Add the broth and bring to a boil and then lower heat to a simmer.

Add coconut cream: Add the coconut cream stirring well to combine.

Return chicken to pan: Add the chicken pieces, skin side up, back to the pan.

Add balsamic vinegar: Add the balsamic vinegar and remaining spice, stir and simmer 10 minutes.

Arrowroot: If your sauce is not thick enough add the arrowroot slurry now and stir well.

Wilt the spinach: Add the spinach and stir until wilted.

Garnish: Add the bacon crumbles and parsley and stir in gently.

Enjoy!

Recipe Tips and Tricks

Add more chicken: If you have a large enough pan and want to add a few extra pieces of chicken there will be plenty of sauce for it.

Cook the bacon ahead of time: You can cook the bacon ahead of time and toss in on the day you make this recipe. You can save the bacon fat or use olive oil to brown your chicken.

Recipe Variations

Baby Bella Mushrooms: I often substitute baby Bella mushrooms for white mushrooms as I love the earthy flavor they bring to the dish.

Shallots: Shallots make a nice alternative to yellow onions imparting a lighter less intense onion flavor.

Beef Broth: Feel free to swap beef broth or stock in place of the bone broth which will save some money without altering the flavor.

Storage Tips

This Creamy Chicken with Spinach and Mushrooms can be stored in the fridge for 4-5 days when placed in a sealed airtight glass container, and it's freezer-safe for up to 6 months.

FAQs About Creamy Chicken with Spinach and Mushrooms

How do you thicken cream of mushroom chicken?

In a small bowl combine the arrowroot (or cornstarch) with water and mix to combine. Add the slurry to the pan and mix well and allow to simmer for about a minute or so to thicken.

Can I use milk instead of coconut cream?

Yes, you can substitute almond milk or milk of your choice in place of coconut cream. It may require a little extra arrowroot slurry to make the sauce thick and creamy. You can also use heavy cream if you are not concerned about keeping the dish Paleo or Whole30 friendly.

Can I use chicken breast instead of chicken thighs?

Yes, you absolutely can use chicken breast instead of chicken thighs. Adjust your cooking time accordingly.