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Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon

A quick and delectable one-pan meal featuring chicken cooked in a creamy sauce with spinach, sun-dried tomatoes, and a lemon twist, perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts
  • 1 cup sliced mushrooms (button or cremini work well)
  • 2 cups fresh spinach
  • 1/2 cup sun-dried tomatoes (preferably packed in oil for extra flavor)
  • 1/2 cup heavy cream
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (fresh is best!)
  • Salt and pepper to taste
  • Parmesan cheese A sprinkle for serving

Method
 

Cooking Steps
  1. Heat olive oil in a large skillet over medium heat. Season both sides of the chicken breasts with salt and pepper. Cook for about 5-6 minutes per side until golden brown and cooked through. Remove from skillet and let rest.
  2. In the same skillet, add minced garlic and sliced mushrooms. Sauté for about 3-4 minutes until mushrooms are soft and golden.
  3. Add sun-dried tomatoes and spinach to the skillet, stirring until the spinach wilts down. Pour in the heavy cream and squeeze in fresh lemon juice. Allow to simmer for a few minutes until the sauce thickens.
  4. Return the cooked chicken to the skillet, coating it with the sauce. Simmer for an additional 2-3 minutes. Top with parmesan cheese before serving.

Notes

For added depth, try mixing different mushroom varieties like shiitake or portobello. This dish can also be served over pasta or quinoa for a heartier meal. Leftovers reheat beautifully in the microwave.