You know those recipes that feel like a hug in a pan? This is one of them. Creamy Mushroom & Spinach Chicken Thighs is my ultimate comfort food move—rich, garlicky, silky sauce clinging to crispy golden chicken. I’ve made this at least fifty times (and yes, I still “taste test” the sauce more than I should).
One time, I got distracted scrolling through my phone and almost burned the garlic—rookie mistake—but even that batch was still amazing. There’s something magic about how mushrooms and cream get along; they make the sauce deep, earthy, and just slightly sweet. Add spinach at the end, and boom: instant balance.
🎯 QUICK FACTS TABLE
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
| 10 mins | 25 mins | 35 mins | 4 | Easy |
📝 INGREDIENTS SECTION
For the Chicken
- 6 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 tbsp olive oil
For the Creamy Sauce
- 2 tbsp butter
- 3 cloves garlic, minced (don’t be shy—it’s the soul of this sauce)
- 8 oz (225 g) cremini or button mushrooms, sliced
- ½ cup chicken broth
- ¾ cup heavy cream (or half-and-half if you’re lightening it up)
- 1 tsp Dijon mustard (optional but adds that tiny tang that changes everything)
- 2 cups baby spinach
- ¼ cup grated Parmesan cheese
Garnish
- Extra Parmesan and cracked black pepper
👩🍳 LET’S COOK!
1. Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Pat chicken thighs dry (seriously—this matters). Season with salt and pepper, then sear skin-side down until golden and crisp, about 6–7 minutes. Flip and cook 5 more minutes. Remove and set aside.
2. Sauté the Aromatics:
In the same pan, melt butter and toss in the garlic. Let it sizzle—hear that? That’s flavor. Add mushrooms and cook until they release their juices and start browning.
3. Make It Creamy:
Pour in chicken broth and scrape up those brown bits (they’re gold!). Add cream and Dijon. Stir while it thickens slightly.
4. Bring It Together:
Return chicken to the skillet, spoon sauce over the top, and simmer 10–12 minutes until fully cooked and tender. Toss in spinach and let it wilt right before serving.
5. Finish & Serve:
Sprinkle Parmesan, crack some pepper, and serve over mashed potatoes, pasta, or rice. Warning: you’ll want to drink the sauce straight from the pan.
📊 NUTRITION & TIPS
Pro-Tips: Little Tweaks, Big Results
- Substitution/Time Saver: Use boneless thighs or chicken breasts if that’s what you have—just shorten the cooking time.
- Essential Technique Tip: Don’t overcrowd your mushrooms; give them space so they brown instead of steam.
- Flavor Boost: A splash of white wine before the cream adds restaurant-level depth.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this dairy-free?
A: Yup! Use coconut cream instead of heavy cream. It’ll taste slightly sweeter but still amazing.
Q: Can I bake it instead?
A: Totally. After making the sauce, bake at 375°F (190°C) for 20 minutes—bonus: it thickens beautifully in the oven.
Q: What can I serve this with?
A: Creamy mashed potatoes, buttered noodles, or even quinoa if you’re going the wholesome route.
Rich, cozy, and totally crave-worthy—Creamy Mushroom & Spinach Chicken Thighs might just become your next weeknight obsession.