Creamy Smothered Chicken with Spinach Potatoes & Mushrooms

🍗 Creamy Smothered Chicken with Spinach, Potatoes & Mushrooms
A rich, comforting one-pan dinner with golden chicken, tender potatoes, mushrooms, spinach, and a creamy garlic-Parmesan sauce.
Ingredients
Chicken
4 boneless, skinless chicken breasts or thighs
1 tsp paprika
1 tsp Italian seasoning
½ tsp garlic powder
Salt & black pepper
2 tbsp olive oil
Vegetables
1 lb baby potatoes, halved
8 oz mushrooms, sliced
3 cups fresh spinach
1 small onion, sliced
3 cloves garlic, minced
Creamy sauce
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan
1 tbsp butter
½ tsp Italian seasoning
Salt & pepper to taste
Optional: ¼ tsp red pepper flakes
Instructions
Season the chicken: Pat dry and season both sides with paprika, Italian seasoning, garlic powder, salt, and pepper.
Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side, until golden. Remove and set aside. It doesn’t need to be fully cooked yet.
Cook the potatoes: Add the potatoes to the same skillet, cut-side down. Cook for 6–8 minutes, stirring occasionally, until they begin to brown. Remove temporarily if needed.
Sauté vegetables: Add butter, onion, and mushrooms. Cook for 5–6 minutes until softened and browned. Add garlic and cook for another 30 seconds.
Make it creamy: Reduce heat to medium. Add chicken broth and scrape up the browned bits from the bottom. Stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
Smother the chicken: Return the chicken and potatoes to the skillet. Cover and simmer for 10–15 minutes, until the potatoes are tender and the chicken reaches 165°F (74°C) internally.
Add spinach: Stir in the spinach during the last 2–3 minutes, allowing it to wilt into the sauce.
Finish: Taste and adjust salt and pepper. Sprinkle with extra Parmesan and parsley if desired.
Best served with: garlic bread or a simple green salad to soak up that creamy Parmesan sauce.