Description
Delightful chicken spinach and mushroom casserole combines rustic French countryside flavors with hearty ingredients. Creamy textures and earthy notes promise a comforting meal you will savor completely.
Ingredients
Scale
- 6 bone-in chicken thighs
- 500 grams (1.1 lbs) mushrooms (sliced)
- 2 cups baby spinach
- 2 tbsps olive oil
- 3 tbsps unsalted butter
- 1 cup chicken stock
- 1 cup cream
- 1/2 cup Parmesan cheese (grated)
- 2 cloves garlic (finely minced)
- 1 tbsp plain flour
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Heat olive oil in a large skillet over medium-high temperature. Season chicken thighs with salt and pepper, then sear until golden brown, approximately 5 minutes per side. Transfer chicken to a separate plate.
- Use the same skillet to sauté mushrooms until they release moisture and become soft, about 5 minutes. Remove mushrooms and place alongside the chicken.
- Reduce heat to medium and melt butter in the skillet. Add minced garlic and cook until aromatic, about 1-2 minutes. Sprinkle flour and stir thoroughly, cooking for an additional minute.
- Gradually pour chicken stock while stirring continuously to prevent lumps. Add cream and increase heat slightly, bringing to a gentle simmer. Incorporate Parmesan cheese until the sauce becomes smooth and creamy.
- Return seared chicken and mushrooms to the skillet. Reduce heat, cover, and simmer for 15-20 minutes, stirring occasionally to ensure even cooking and flavor distribution.
- Uncover and layer baby spinach over the chicken and sauce. Cover again and cook for 2 minutes until spinach wilts completely. Gently stir spinach into the sauce to integrate flavors.
- Plate the dish with your preferred accompaniment such as mashed potatoes, pasta, or rice. Ensure each serving is generously coated with the rich, creamy sauce.
Notes
- Pat chicken thighs completely dry before seasoning to achieve a crispy, golden-brown exterior that locks in maximum flavor and creates a beautiful caramelized crust.
- Use high heat and avoid overcrowding the pan when sautéing mushrooms to prevent steaming and ensure they develop a rich, deep color and concentrated umami taste.
- Whisk the flour and butter mixture constantly to prevent lumps, creating a silky-smooth sauce that coats the chicken and vegetables evenly without any graininess.
- Swap heavy cream with coconut milk for a dairy-free version, or use gluten-free flour to make the recipe suitable for those with specific dietary restrictions while maintaining the dish’s rich, comforting texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 409 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 105 mg