3-2-1 Menu Plan: Chicken Thighs, Mushrooms, Spinach

One of the best ways to simplify your week is to focus your grocery shopping on a few versatile ingredients. My 3-2-1 Menu Plan is designed to help you reduce food waste, save money, and—most importantly—take the guesswork out of "what’s for dinner?"

This week, we are leaning into earthy, comforting flavors with three powerhouse ingredients: Chicken Thighs, Mushrooms, and Spinach.

Chicken thighs stay juicy and tender, mushrooms add a wonderful savory depth, and spinach provides that hit of fresh greens we all need. With just a few pantry staples like rice, cheese, and a splash of cream, you’ll have three delicious meals ready to go.

The 3 Ingredients:

1. Chicken Thighs (Bone-in or boneless, though bone-in adds great flavor for roasting!)

2. Mushrooms (Cremini or Button work perfectly)

3. Fresh Spinach (A large bag or container)

Dinner #1: Roasted Chicken Thighs with Creamy Spinach & Mushrooms

We’re starting the week with a "one-pan" feel. Roast your chicken thighs until the skin is crispy and the meat is succulent. While the chicken rests, sauté a large batch of sliced mushrooms in a bit of butter or olive oil.  If you like, you can add a bit of chopped onion and/or garlic.

Once the mushrooms are golden, toss in the majority of your spinach bag. As it wilts, stir in a touch of heavy cream or half-and-half to create a light, silky sauce. Serve the chicken right on top of that bed of creamy greens.

• Prep Tip: Cook more mushrooms and spinach than you think you need! You’ll want the extras for the next two meals.

Dinner #2: Savory Mushroom & Chicken Rice Pilaf

For the second dinner, we are using the leftover roasted chicken and those flavorful sautéed mushrooms. Simply dice the remaining chicken and set it aside.

Prepare your favorite rice (or use a quick-cooking pilaf mix). In the final few minutes of cooking, fold in the leftover mushrooms and the diced chicken to heat them through. The juices from the mushrooms will season the rice beautifully, making for a hearty, effortless meal.  You can serve it on top of some of the raw spinach to maximize the ingredients.

The Lunch: Spinach & Melted Cheese Toasts

Don't let those last bits of spinach go to waste! For a quick and satisfying lunch, take the remaining wilted spinach and pile it onto thick slices of crusty bread or sourdough.

Top with a generous slice of provolone, Swiss, or sharp cheddar and pop it under the broiler until the cheese is bubbly and golden. It’s a sophisticated take on a grilled cheese that feels like a treat in the middle of the workday.

By prepping your vegetables and protein in bulk during the first meal, you’ve already done 80% of the work for the rest of the week.

Give this 3-2-1 menu plan a try and let us know how you liked it! Tag me on Instagram @jenvondenbrink and use #321menus so I can see your creations.