Hey stroganoff lovers, here’s a creamy, chicken dish that comes together so quickly and easily, I’m simply calling it my Easy Chicken Spinach Mushroom Skillet.
Easy Chicken Spinach Mushroom Skillet
Yep, even during my busiest weeks, I’m happy to spend 30 minutes on this lightened-up, comfort dish. When I looked back on my recipe notes while writing this blogpost, they said, “THIS DISH ROCKS!”…and it does!
For this quickie-recipe, here’s what you’re essentially doing…all in one-skillet:
- melt butter
- sauté vegetables
- make mushroom cream sauce
- cook chicken breasts
- wilt spinach
- serve over whole grains
I know I make it sound easy, but it is!
If you’ve never made a béchamel (white sauce) from scratch, don’t fear…just follow my easy steps, and you’ll make a painless, gourmet-style sauce and get worshipped for your efforts.
The roux in this béchamel is actually gluten-free. I personally like to use a garbanzo/chickpea flour for this recipe, but I’m leaving that up to you. You don’t have to make it GF either…all-purpose flour works great!
As always, I’m using 1% milk in place of a traditional, heavy cream because I love to cut calories and fat when possible.
About the cookware.
Who says gravy has to be white? Because I love, adore, and use my Lodge cast iron skillet for this recipe, my sauce is brown, but started out white. I’m totally cool with that. If you’re not, call this a learning moment and use a stainless or non-stick skillet in place of non-coated, iron cookware.
I recommend serving this number over quinoa, or brown rice (Jasmine Brown Rice – my fav!) or egg noodles, like a stroganoff. Your choice!
Either way, I hope you get my Easy Chicken Spinach Mushroom Skillet recipe into your quick-dinner rotation. If you like the stroganoff idea, check out my Homemade Beef Stroganoff in 30 Minutes.
Cheers to being the boss of your busy weeknights…and always to our health!
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