Mouthwatering Garlic Mushroom Wine Chicken Recipe
Hello, culinary enthusiasts! Are you looking for a delicious and easy-to-prepare meal that will impress your family and friends? Look no further than this garlic mushroom wine sauced chicken and spinach recipe!
This mouth-watering dish is packed with bold flavors and is sure to satisfy your taste buds. The combination of juicy and tender chicken breasts with the creamy mushroom white wine sauce is simply irresistible. And, the addition of fresh baby spinach brings a healthy and tasty twist to this classic recipe.
In this recipe, we will be using ingredients like mushrooms, garlic cloves, white wine, and shallots to create a rich and flavorful sauce for our chicken. We’ll be adding pine nuts, Asiago cheese, lemon juice, and tomatoes for even more depth of flavor. With ingredients like these, how could you go wrong?
So why not spice up your meal routine with this delectable dish? It’s the perfect recipe for any occasion – it’s fancy enough for a dinner party but easy enough for a weeknight meal. Trust me; once you try this garlic mushroom wine sauced chicken and spinach recipe, you won’t be able to resist coming back for more.
Why You’ll Love This Recipe
If you’re looking for a meal that’s easy to prepare, tastes delicious, and is healthy for you, then look no further than this Garlic Mushroom Wine Sauced Chicken and Spinach recipe. Not only is this dish quick to whip up in one pan, but it’s also packed with flavor and nutrition.
One of the best things about this recipe is that it uses boneless, skinless chicken breasts. They’re a great source of lean protein and won’t add excessive amounts of fat to your diet. Plus, the tender chicken complements the creamy mushroom sauce that’s infused with white wine and garlic.
Speaking of the sauce, it’s incredibly easy to make. You just need a few simple ingredients like mushrooms, garlic cloves, white wine, and cream – all sautéed together in one pan until a thick and creamy sauce forms.
Another standout ingredient in this dish is the spinach. Not only does it add beautiful color to your plate, but its earthy flavor pairs perfectly with the mushroom-wine sauce. And don’t forget about the sweet-tasting grape tomatoes that add bursts of juicy goodness.
To top it all off, you can choose to sprinkle pine nuts and asiago cheese over top of each serving for added texture and nuttiness.
Overall, this Garlic Mushroom Wine Sauced Chicken and Spinach recipe is an absolute crowd-pleaser that will have your dinner guests eager for more. Don’t believe me? Try it out for yourself and taste what all the fuss is about!
Ingredient List
Here are all the ingredients needed to make this delicious Garlic Mushroom Wine Sauced Chicken and Spinach recipe that you won’t want to miss. This list includes all the essentials for a hearty and flavorful meal. Be sure to get fresh ingredients and high-quality chicken for the best results.
Ingredients
- 1 pound boneless, skinless chicken breasts, cutlets or thighs
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 2 cups baby spinach, cut in half
- 8 ounces white button mushrooms, sliced
- 2 garlic cloves, minced
- 1 medium-size shallot, minced
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- ½ cup dry white wine
- Juice of half a lemon
- Salt and black pepper to taste
To serve:
– Pine nuts
– Asiago cheese
All these ingredients are readily available in any grocery store, so you can prepare this recipe anytime. The combination of garlic, wine and mushrooms gives a rich flavor to the dish, while the chicken and spinach bring a delightful texture. Don’t forget to pair it with pine nuts and asiago cheese for an extra burst of flavor.
The Recipe How-To
To start making this Garlic Mushroom Wine Sauced Chicken and Spinach Recipe, begin by preparing the chicken. Cut one pound boneless, skinless chicken breast into cutlets of about ½ inch thickness. Season both sides with ½ teaspoon salt, 1 teaspoon lemon pepper, and 1 teaspoon garlic powder.
Dredge the Chicken
Take a shallow dish and add ½ cup all-purpose flour to it. Add the seasoned chicken breasts to the dish one at a time, making sure they are coated on each side with the flour. Shake off any excess flour and set aside.
Sauté the Chicken
In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter to it. Once melted together, add the chicken to the skillet and cook for about 4-5 minutes on each side or until golden brown. Once fully cooked, move the chicken to a plate.
Make the Mushroom wine sauce
In that same skillet over medium heat, add 2 tablespoons of butter and let it melt. Add in 8 ounces of sliced white button mushrooms along with a minced shallot and three cloves of minced garlic. Sauté these items for roughly 3-4 minutes until they become tender.
Add Ingredients to Sauce
Pour in ½ cup of white wine along with 2 teaspoons lemon juice into the skillet. Bring it to a simmer for around two minutes to incorporate all ingredients.
Add in two cups of fresh baby spinach leaves and stir until wilted. Follow this with adding in some creamy parmesan cheese (around half cup grated). Stirring occasionally until cheese is melted then remove skillet from heat.
Assemble Dish
Place previously sautéed chicken breasts back into your skillet with your warm mushroom sauce ingredients.
You can also add pine nuts on top of your chicken for added texture and flavor.
Finally, garnish with additional shredded asiago cheese for that special touch to your perfectly seasoned garlic mushroom wine sauced chicken and spinach recipe!
Substitutions and Variations
If you are looking to switch things up a bit, there are always substitutions and variations that can be made with this recipe. Here are a few ideas:
– Instead of chicken breasts, try using boneless skinless chicken thighs for a more tender and juicy meat.
– If white wine isn’t your thing, try using red wine instead for a richer flavor. Just keep in mind that this will change the overall color of the sauce.
– For a vegetarian version, substitute the chicken with sliced portobello mushrooms or tofu.
– If you’re not a fan of spinach, try substituting it with Swiss chard or kale.
– Instead of pine nuts, use chopped walnuts or pecans in the spinach mixture for added crunch.
– If you want to make this dish gluten-free, substitute all-purpose flour with cornstarch or another gluten-free flour alternative.
With these substitutions and variations, you can create a unique twist on this classic recipe and make it your own. Whether you’re trying to accommodate dietary restrictions or just want to mix things up, these options will allow you to enjoy the same flavorful dish with slight modifications.
Serving and Pairing
Once you’ve plated this delicious Garlic Mushroom Wine Sauced Chicken and Spinach recipe, you’re going to need a nice bottle of wine to serve alongside it. And luckily for you, white wine is the perfect pairing for this dish. A crisp and refreshing glass of white wine will help balance out the richness of the creamy mushroom sauce and perfectly complement the flavors of garlic, lemon juice, and spinach.
In terms of specific white wines, I’d suggest either a Chardonnay or a Sauvignon Blanc. A Chardonnay will bring a nice buttery flavor to the dish, while a Sauvignon Blanc will have a slightly more acidic taste that can help cut through some of the richness.
If you want to go all out with your pairing, then consider serving this dish with some roasted pine nuts sprinkled on top. This will add an extra layer of texture and flavor to the meal.
And lastly, don’t forget about the cheese! Grated asiago cheese would be a great addition to this recipe, both as a garnish and as a flavor enhancer. So pour yourself a glass of white wine, sit back, and enjoy this delicious Garlic Mushroom Wine Sauced Chicken and Spinach dish.
Make-Ahead, Storing and Reheating
This Garlic Mushroom Wine Sauced Chicken and Spinach recipe is perfect for meal prepping, as it can be made ahead of time and then stored in the refrigerator or freezer until ready to eat. To make the dish in advance, prepare the chicken following the recipe instructions, but stop before adding the spinach to the skillet. Let the chicken cool completely before storing it in an airtight container in the refrigerator for up to three days or in the freezer for up to two months.
When you’re ready to reheat, warm up a skillet over medium heat with a small amount of olive oil or butter. Add the chicken to the skillet and cook for 5-7 minutes, stirring frequently until it’s heated through. Then add in the spinach until wilted, just like in the original recipe.
The creamy mushroom wine sauce can also be made ahead of time, which makes this recipe perfect for weeknight dinners when you don’t have much time to cook. Store it in a separate container in the refrigerator for up to three days. Reheat gently over low heat so that it doesn’t break down.
I recommend reheating each component separately to ensure even heating, but if you prefer, you can reheat everything together.
Overall this versatile and delicious dish is easy to make and even easier to store and reheat, making it a great choice for busy weeknights or meal prepping on weekends.
Tips for Perfect Results
Before trying out this recipe, there are a few tips to keep in mind for perfect results. When making the wine sauce, be sure to use a good quality white wine, as it will greatly impact the flavor of the dish. Also, make sure to use unsalted butter so that you can control the saltiness of the dish.
To ensure that the chicken is cooked through and not under or overcooked, I recommend using a meat thermometer. Insert it into the thickest part of the chicken breast to check if it’s done. The internal temperature should read 165°F (75°C).
If you don’t have white button mushrooms on hand or prefer a different variety, go ahead and substitute them for your favorite mushroom type as they will work just as well in this recipe.
Another important tip is to allow the chicken breasts to rest for a few minutes before slicing into them. This helps to retain moisture and prevents the juices from running out, resulting in tender and succulent chicken.
Finally, don’t skimp on the spinach! It may seem like a lot when it’s raw, but once it cooks down, it adds tons of flavor and nutrients to the dish. Plus, it’s an easy way to sneak some greens into your meal.
By following these simple tips, you’re sure to create a mouthwatering garlic mushroom wine sauced chicken and spinach dish that everyone will love!
Bottom Line
This Garlic Mushroom Wine Sauced Chicken and Spinach recipe is perfect for those who want a quick and easy dinner that’s full of flavor. The creamy mushroom wine sauce pairs perfectly with the juicy chicken breasts and tender spinach.
What sets this recipe apart is its versatility – it can be served with pasta, rice, or even crusty bread. It’s perfect for a one-pan dinner that’s ready in under 25 minutes.
And for all you wine enthusiasts out there, this recipe also includes white wine as a key ingredient, elevating the flavor profile to a whole new level.
So if you’re looking for a new go-to recipe that’s sure to impress your friends and family, give this Garlic Mushroom Wine Sauced Chicken and Spinach recipe a try. It’s sure to become your new favorite!
Garlic Mushroom Wine Sauced Chicken and Spinach S Recipe
Ingredients
- 8 ounces boneless skinless chicken breasts or 8 ounces boneless skinless chicken breast tenders
- 2 teaspoons lemon pepper
- 8 ounces white button mushrooms, sliced
- 1 large shallot, diced (about 4 Tbsp)
- 1 cup tomatoes, seeded and chopped
- 1/2 cup white wine
- 1/2 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 lb spinach, precleaned and tough stems removed
- 2 tablespoons asiago cheese, fresh grated
- 1 tablespoon pine nuts, toasted if desired
- salt & pepper
Instructions
- Season chicken breast with lemon pepper to your taste, reserve any extra to use later if desired.
- In a skillet over medium heat with some cooking spray or a little olive oil, saute chicken until done. About 3-4 minutes per side. Remove and keep warm.
- In same hot pan over medium heat (use more spray or oil if needed) saute mushrooms, shallot, garlic and tomatoes until soft and tomatoes break down. Add fresh spinach and a pinch of salt and cook until it just starts to wilt. It will cook more in the next step.
- Add wine, lemon juice and enough water to equal one cup liquid and cook just until reduced to a thin, glossy sauce. Season with salt and pepper to taste. You can use any reserved lemon pepper here too.
- Place spinach mixture on a plate adding warm chicken on top. Sprinkle with asiago cheese and pine nuts. Serve and enjoy!
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