Main Dishes

Chicken with Spinach and Mushroom Sauce

There are a few things I can count on with this family when it comes to recipes. One of them is, if it contains mushrooms and/or spinach, it’s a guaranteed hit. Bonus if it contains both.

Jules knows how much we love her Shaved Parmesan Chicken & Lemon Creme recipe, so she posted this Chicken with Spinach & Mushroom Sauce with us in mind.

The day she posted it and gave me a shout out on Facebook, I went to the store, bought the ingredients, and made it that night.

She does not disappoint!!!! It was divine.

Delicious Chicken in a Mushroom Sauce

Here’s how it went down.

You start out with boneless, skinless chicken breasts, seasoned to your tastes. Heat olive oil in a skillet, and brown the chicken on both sides. Then place the skillet in a 350-degree oven and bake for 20 minutes.

Meanwhile. Melt butter in a saute pan and saute sliced mushrooms until they’re tender. Add a minced shallot and the juice of half a lemon. Stir it around.

sauteed mushrooms

Add some flour to make a roux. I used brown rice flour to keep the meal gluten free.


Then whisk in some half-and-half and white wine. It’s beginning to look YUMMY!!

But it wouldn’t be complete without . . . CHEESE!

grated parmesan

Mix that in along with the seasonings. And you have this deliciousness.

Set that aside, and dump a bag of baby spinach into a casserole dish. Place the cooked chicken on top.

Deglaze the skillet the chicken was cooked in with some white wine, then add it all to the mushroom sauce, whisking to combine. Pour that over top of the chicken and spinach and return to the oven for about 20 minutes.

When it’s done, it will look like this!

Now how good does that look!? Let’s just say this. There were no leftovers on Saturday night!

Chicken in Mushroom Sauce Served Over Sauteed Spinach

Thanks, Jules!!

Chicken with Spinach and Mushroom Sauce
Recipe Type: Main Dishes
Author: Jo-Lynne Shane
Prep time:
Cook time:
Total time:
Serves: 6
This one dish dinner is packed with nutrition and is oh-so-tasty. The creamy sauce with mushrooms and shallots and a hint of lemon is rich and decadent.
  • 4 skinless, boneless chicken breasts
  • House seasoning
  • 2-3 tbsp olive oil
  • ½ stick of butter
  • ½ cup sliced fresh mushrooms
  • 1 minced shallot
  • ½ juice of a fresh lemon
  • 2-3 tbsp flour
  • 1 cup half-and-half
  • 1 cup white wine + a few splashes
  • ½ cup grated Parmesan cheese
  • 2 tsp dried basil
  • Dash cayenne pepper
  • Kosher salt
  • Black pepper
  • Fresh baby spinach
  1. Heat the olive oil in an oven-ready skillet over medium heat. Season chicken breasts with house seasoning and brown on each side for 5-6 minutes, or until nicely golden.
  2. Place the skillet into a 350º oven and bake the chicken breasts for 20 minutes.
  3. In a large sauce pan, melt the butter and saute’ ½ cup sliced fresh mushrooms till tender. Add the shallot and lemon to the saucepan, stirring to combine. Sprinkle in the flour to make a roux. Slowly whisk in the half-and-half, whisking to remove any lumps. Whisk in the white wine to create a smooth, mushroom sauce. Add half a cup of your favorite cheese. I like Parmesan, Fontina or Asiago with this. If the sauce is too thick, add a bit of chicken stock till it’s a smooth and creamy consistence. Add the dried basil and cayenne. Taste and add salt and pepper if necessary.
  4. Place the baby spinach in the bottom of a casserole dish. I buy a “bag” of baby spinach and I use the whole thing, as the spinach will shrink considerably during cooking. Place the chicken breasts on top of the spinach.
  5. Deglaze the skillet a few splashes of white wine, then add all the jus to the mushroom sauce, scraping the skillet for the yummy bits.
  6. Whisk the mushroom sauce to combine the jus, the pour the sauce over top of the chicken in the casserole.
  7. Bake at 350º for 25 minutes.


Join the Conversation

34 thoughts on “Chicken with Spinach and Mushroom Sauce

  1. Seriously cracking up over here…my kids are really good eaters but a recipe that contains BOTH spinach AND mushrooms would cause them to run screaming from the kitchen! How do you have THREE that love both ingredients?!

    1. I know, my kids are weird. But it’s all in how you present it. They wouldn’t get excited over a side of spinach, but they will eat spinach salad with cranberries and goat cheese, and they will eat spinach cooked into almost anything buttery and cheesy. 🙂

  2. That looks so delicious. My family eats a lot of chicken, and all three boys (hubby included) love mushrooms. We’re having homemade pizza tonight (mushrooms and olives), but I think I might try this recipe next week! I might even pound the chicken and dredge it in some flour. 🙂

    Thanks, Jo-lynne!

  3. Girl… that’s just so wrong! LOL! I’m here at work salivating over these photos. Ah. Okay, back to work… but I will most definitely be trying this recipe!

  4. That looks really good! I’ll have to try that one; I’m always trying to find something different to do with chicken. I really like the casserole dish. Where can I find one?

  5. This looks good, but I have to admit… we really love your recipe for grandmother’s chicken!! I bet you wouldn’t even eat that these days!! But your post made me think of it, so grandmother’s chicken is in the oven as we speak!

    1. Yeah, I can’t bring myself to buy Cream of Chemical soup these days, lol. But I do have a recipe to make a pretty decent substitute. And then there’s the stuffing… so yeah, a homemade version would be a lot more work. I haven’t made that in ages.

      Try this one sometime! It is really delicious, and easy since there is no breading of chicken.

  6. How often do you use your cast iron skillet? I bought one that is too small and not up to my standards of quality…I don’t like it at all. I am thinking of getting a large one, a Lodge Logic like the one I bought my daughter for Christmas. She just loves it.

  7. Hi

    I cant seem to access the website with the recipe:( Also, what can I substitute for the white wine? I dont drink any alcohol

  8. Looks amazing and I’m about to eat it! I added a bag of frozen sautéed chanterelle mushrooms and a bag of chopped frozen spinach from the garden… I’m so excited to eat dinner tonight… Pouring it on top of homemade spaetzli with a home grown roasted chicken… Mmmmmmmmm…..

  9. I need to start training my kids to eat mushrooms and spinach. My husband won’t, so I really need someone to eat them with!! (And squash. How can you not like squash??) Unfortunately right now we are dairy-free so we can’t eat this anyway.

  10. I am making this right now, looks delicious. But can there be a tip with the amount of mushrooms? 1/2 cup for 6 servings?? I used an 8 oz container of mushrooms. Maybe it should read 1/2 lb mushrooms?

Want More?

Jo-Lynne Shane on Instagram

Click an image below.

Follow @jolynneshane