Creamy Spinach Parmesan Chicken Skillet
This rich and comforting chicken skillet features tender sautéed chicken breasts in a creamy parmesan sauce packed with spinach, garlic, and mushrooms — all made in one pan for easy cleanup and satisfying flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breast
- 2 teaspoons Italian seasoning
- Kosher salt and pepper to taste
- 3 tablespoons olive oil divided
- 8 ounces brown mushrooms sliced
- 4 cloves garlic pressed
- 1.5 cups almond milk
- 1.5 tablespoons gluten-free flour
- 8 ounces baby spinach chopped
- 0.5 cup shredded parmesan cheese
Instructions
Instructions
- Season chicken breasts well with Italian seasoning, salt, and pepper on both sides. You want every bite flavorful.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden and cooked through. Set aside.
- In the same skillet, add remaining 1 tablespoon olive oil. Add sliced mushrooms and sauté about 5-6 minutes until tender and browned.
- Add pressed garlic and cook for 1 minute until fragrant.
- Sprinkle gluten-free flour over mushrooms and stir. Slowly whisk in almond milk to avoid lumps. Stir continuously.
- Bring sauce to a gentle simmer and cook 3-4 minutes until slightly thickened.
- Add chopped spinach and cook 2-3 minutes until wilted and blended into sauce.
- Stir in parmesan cheese until melted and sauce is creamy.
- Return chicken to skillet, spoon sauce over the top, and cook an additional 2-3 minutes to reheat.
- Serve hot, garnished with more parmesan if desired.
Notes
Store leftovers in an airtight container for 3–4 days, or freeze for longer storage. Reheat gently to maintain creamy texture. Great over rice or mashed potatoes.