One-Pan Chicken with Mushrooms and Spinach

Name: One-Pan Chicken with Mushrooms and Spinach
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 4 boneless, skinless chicken breasts; 4 boneless, skinless chicken breasts; 1 teaspoon fine sea salt; 1 teaspoon coarsely ground black pepper; 10 ounces (about 2 cups) assorted, button, or cremini mushrooms, sliced; 10 ounces (about 2 cups) assorted, button, or cremini mushrooms, sliced; 10 ounces (about 2 cups) assorted, button, or cremini mushrooms, sliced; 2 tablespoons vermouth or sherry; 2 tablespoons vermouth or sherry; 3 cloves garlic, minced; 1 tablespoon fresh (or ½ teaspoon dried) thyme leaves; ½ cup chicken broth; ½ cup heavy cream; ¼ cup (1 ounce) freshly grated Parmesan cheese; 3 cups (2.5 ounces or ½ of a 5- ounce bag) fresh spinach

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

Using chicken broth lightens the sauce and keeps it from feeling so rich. Serve this dish in a shallow bowl or a rimmed plate, or serve it over pasta or mashed potatoes to soak up the flavorful broth.

Ingredients

2 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts
1<

Stock
Soup

Method

Preheat oven to 375°.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sprinkle chicken with salt and pepper on both sides. Cook chicken for 3 minutes on each side or until golden brown (chicken doesn’t need to be fully cooked). Transfer to a plat