Chicken Thighs with Mushrooms and Spinach
- Jen Vondenbrink
- 1 day ago
- 4 min read
Craving a restaurant-quality dinner without the fuss that’s easy to cook even on a Wednesday night? This Chicken with Spinach and Mushrooms recipe delivers crispy skin, earthy veggies, and a velvety sauce in under an hour. And if you want something sweet in the end, give these individual galettes a try.
I just love the sound and the smell of sizzling chicken roasting in the oven.
If you’re like me, you sometimes hit a "chicken rut"—that moment where you stare at a pack of thighs and wonder how to make them feel special again. That’s exactly why I love this Chicken with Spinach and Mushrooms. It’s elegant enough for a Saturday night dinner party but simple enough for a Tuesday when you want something special…even during the week.
The beauty of this dish lies in the contrast of textures. You get that perfectly roasted, savory chicken sitting atop a bed of silky, cream-kissed vegetables. Mushrooms are the unsung heroes here; when you sauté them until they’re golden and their liquid has evaporated, they develop an incredible "umami" depth that plays so well with the fresh, vibrant pop of baby spinach.
I want you to feel like a pro in your own kitchen, so here’s my favorite tip: don’t be afraid of the heat! Getting those mushrooms golden is the key to the whole sauce. If you’re feeling adventurous, you can easily tweak this to fit your mood. Sometimes I’ll add a splash of dry white wine to deglaze the mushroom pan before adding the cream, or sprinkle in some freshly grated Parmesan for an extra layer of decadence.
Why You’ll Love These Chicken Thighs with Mushrooms and Spinach
One-Pan Vibes: Most of the magic happens in just two stages—roasting and sautéing—making cleanup a breeze.
Nutrient-Dense: You’re getting a massive dose of greens with that bag of baby spinach, but it feels like a treat thanks to the cream.
Perfectly Balanced: The richness of the half-and-half is balanced by the earthy mushrooms and sharp garlic.
Ingredient Spotlights
Chicken Thighs: I always recommend bone-in, skin-on thighs for this recipe. They stay incredibly juicy during the roasting process and provide that crispy skin we all crave.
Baby Spinach: We use a whole bag! It looks like a lot, but it wilts down into the perfect tender bed for your chicken.
Mushrooms: Sliced mushrooms soak up the garlic and onion flavors, becoming little flavor bombs in your sauce.
Variations
The Herb Upgrade: Stir in some fresh thyme or rosemary while sautéing the mushrooms for an earthy, aromatic twist.
A Little Kick: Add a pinch of red pepper flakes to the onions if you like a bit of heat with your cream sauce. I love to do this.
Dairy-Free: You can substitute the cream with full-fat coconut milk or a cashew cream for a dairy-free alternative that still feels luxurious. You can even skip it altogether, and it is still just as delicious!
What You Need for This Recipe
Tools
Roasting Pan or Sheet Pan: For getting that chicken perfectly roasted. I love using a simple Pyrex pan for roasting chicken.
Large Skillet or Sauté Pan: To handle the volume of the spinach before it wilts.
Meat Thermometer: To ensure your chicken hits that safe and juicy mark.
Chef’s Knife and Cutting Board: For prepping your onion, garlic, and mushrooms.
Ingredients
4 Chicken Thighs
Kosher Salt & Black Pepper
1 tbsp Olive Oil
1 small Onion (sliced)
2 cloves of garlic (minced)
8 oz. Sliced Mushrooms
1 bag Baby Spinach
1/4 cup Cream or Half & Half
Here’s the Recipe
Frequently Asked Questions (FAQs)
What temperature should the chicken be when finished?
The chicken is perfectly cooked and safe to eat when it reaches an internal temperature of 165°F.
How do I prevent the sauce from becoming too watery?
The secret is in the timing! Wait to add your cream until the spinach has just wilted. This ensures the excess moisture from the greens doesn't thin out your sauce too much.
How should I store leftovers?
Refrigeration: Store in an airtight container for up to 3–4 days.
Freezing: While you can freeze this for up to 2 months, dairy-based sauces can sometimes separate when thawed. My recommendation is if you are going to freeze it, don’t add the cream.
Countertop: This dish contains meat and dairy and should never be left on the counter for more than 2 hours.
What is the best way to reheat the chicken thighs with mushrooms and spinach?
To keep the chicken skin from getting soggy, I recommend reheating the chicken in the oven or air fryer at 350°F and warming the spinach and mushrooms in a pan on the stove over low heat.
Can I use chicken breasts instead?
Yes! However, breasts cook faster than thighs. Adjust your roasting time and use your meat thermometer to ensure they don't dry out.
Leave a comment below—I’d love to hear how your chicken turned out!
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.
I love this recipe. It is easy and delicious.