One-Pot Creamy Spinach and Mushroom Chicken
Budget-friendly bone-in chicken thighs are packed with flavour and they are the basis for this easy to prepare dish. Warm and comforting, it’s a great option for a tasty dinner for the family.
How long will it take?
45 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 tbsp olive oil
- 6 bone-in chicken thighs
- Salt and freshly ground black pepper
- 500 g mushrooms
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp plain flour
- 1 cup chicken stock
- 1 cup cream
- ½ cup parmesan, grated
- 2 cups baby spinach
How do I make it?
- Heat olive oil in a large frying pan over medium high heat.
- Season chicken thighs with salt and pepper and add to pan. Cook for 5 minutes per side or until the chicken is browned. Remove chicken from pan and set aside on a plate.
- Add mushrooms to pan and cook, stirring occasionally for 5 minutes. Remove from pan and add to plate with the chicken thighs.
- Add butter to frying pan. When melted add garlic and cook, stirring for 1-2 minutes. Add flour and cook for a minute, before adding chicken stock and cream. Cook for 2 minutes, then add parmesan and stir to combine. Return chicken and mushrooms to the pan and reduce heat to a low simmer. Cover and cook, stirring occasionally for 15-20 minutes.
- Add baby spinach to the pan and cover with lid. Cook for a further 2 minutes or until the spinach has wilted, then stir to combine it through the sauce.
- Serve, with mashed potato, pasta or rice.
