Healthy Spinach Mushroom Chicken (Ready-to-Print Version)

Juicy chicken with garlicky mushrooms and tender spinach simmered in flavorful broth for a wholesome meal.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Vegetables

02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 10 ounces sliced mushrooms
05 - 5 ounces fresh spinach

→ Seasonings and Oils

06 - 2 tablespoons olive oil, divided
07 - ½ teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 tablespoon chicken bouillon powder
10 - 1 teaspoon dried Italian herbs

→ Liquids

11 - ½ cup chicken broth

# Step-by-Step Guide:

01 - Preheat the oven to 400 °F. Pat chicken breasts dry and season both sides with half of the salt and pepper. Pound breasts to an even thickness of ¾ inch if needed for uniform cooking.
02 - Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken breasts for 2 to 3 minutes per side until golden brown. Remove and set aside.
03 - Add remaining olive oil to skillet, reduce heat to medium. Sauté diced onion with a pinch of salt for 3 to 4 minutes until translucent. Stir in sliced mushrooms and cook for 6 to 8 minutes until moisture evaporates and edges brown.
04 - Stir in minced garlic and cook for 30 seconds until fragrant. Add spinach and toss for 1 to 2 minutes until just wilted. Mix in dried Italian herbs, chicken bouillon powder, remaining salt and pepper, then deglaze skillet with chicken broth, scraping browned bits. Simmer for 1 to 2 minutes to develop flavors.
05 - Nestle seared chicken back into the skillet with accumulated juices. Spoon mushroom and spinach mixture over the top. If not using skillet, transfer contents to a 9 x 13 inch baking dish and spread evenly.
06 - Bake at 400 °F until chicken reaches 165 °F internal temperature, about 15 to 20 minutes depending on thickness. Optionally broil for 1 to 2 minutes for additional browning, monitoring closely.
07 - Allow chicken to rest for 5 minutes to retain juices. Adjust seasoning of pan sauce as needed, then spoon sauce over chicken before serving.

# Handy Tips:

01 - Cook mushrooms until pan is nearly dry to concentrate flavor and prevent watery sauce.
02 - Season in layers by salting vegetables early and adjusting at the end for balanced taste.
03 - Utilize an oven-safe heavy skillet for seamless stove-to-oven cooking and optimal sauce development.
04 - Monitor internal temperature rather than time; pull chicken at 160 °F and let rest to reach 165 °F.
05 - Slice mushrooms uniformly for even texture and browning.
06 - Deglaze thoroughly to incorporate all browned bits for a richer sauce without added fat.

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