Creamy chicken with mushrooms and spinach in one pot - photo 1
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Creamy chicken with mushrooms and spinach in one pot

Pikantne Main Dishes Lunches European cuisine 45 min Easy 10 wyświetleń ~36.48 PLN - (0)
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Description

This dish is the essence of comfort food, perfect for cooler days and a quick dinner in the middle of the week. Juicy pieces of chicken, seared to a golden color, are simmered in a velvety, creamy sauce with earthy mushrooms, aromatic garlic, and fresh spinach, which adds lightness and a beautiful color to the dish. Everything is prepared in one pot – a deep skillet or wide pot – which minimizes the amount of washing up and allows the flavors to meld perfectly. The sauce, based on cream and chicken broth, is rich but not overwhelming, and the addition of thyme and sweet paprika gives it depth. The dish is incredibly filling and complete. It tastes great served on its own, with a piece of crusty bread for dipping in the sauce, but it can also be served with rice, pappardelle pasta, or new potatoes. This is a recipe inspired by European cuisine, combining simplicity of preparation with an elegant final effect.

Ingredients (15)

Servings:
3
  • Chicken breast 400 g
  • Mushrooms 250 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Fresh spinach 100 g
  • 30% cream 200 ml
  • Chicken broth 250 ml
  • Olive oil 30 ml
  • Butter 15 g
  • Dried thyme 2 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Sweet paprika powder 1.5 łyżeczki
  • ✨ Opcjonalne
  • Parmesan cheese 30 g
  • Parsley 0.5 pęczek
💰 Szacowany koszt dania: ~36.48 PLN (12.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

1

Start by preparing the ingredients. Clean the chicken breast of any membranes and excess fat, then dry it thoroughly with a paper towel. Cut the meat into cubes about 2-3 cm on each side. Transfer the chicken to a bowl, add salt (about half a teaspoon), pepper, sweet paprika, and thyme. Mix thoroughly with your hands or a spoon so that each piece of meat is evenly coated with the spices. Set aside.

Ingredients: Chicken breast, Salt, Pieprz czarny świeżo mielony, Dried thyme, Sweet paprika powder
Use a sharp knife and a stable cutting board. Thoroughly drying the meat is key to achieving a nice browning while frying, rather than steaming. You can prepare the chicken up to 30 minutes in advance and store it in the fridge to allow the flavors to meld better.
2

Prepare the vegetables. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press. Clean the mushrooms with a damp cloth (do not wash them under running water, as they will soak up like a sponge) and slice them about 0.5 cm thick. If you are using fresh parsley, chop it now and set it aside for later.

Ingredients: Onion, Garlic, Mushrooms, Parsley
To quickly peel garlic, place a clove on the cutting board and press it with the flat side of a knife - the skin will come off easily. Cutting onions without tears? Try chilling it in the fridge for 15 minutes before cutting.
3

In a large, deep skillet (or in a wide pot), heat olive oil over medium-high heat. When the oil is hot (it should shimmer slightly), carefully add the chicken pieces. Fry in batches, without overcrowding the skillet, for about 3-4 minutes on each side, until the meat is beautifully golden brown. Do not stir too often. Transfer the cooked chicken to a plate and set aside. It doesn't need to be fully cooked inside, it will finish cooking later in the sauce.

Ingredients: Chicken breast, Olive oil
The best choice is a frying pan with a diameter of 28-30 cm made of stainless steel or cast iron, which retains heat well. Frying in batches is important - if you throw the whole chicken in at once, the temperature of the fat will drop and the meat will start to cook in its own juices instead of frying, resulting in dry and gray meat.
4

Reduce the heat to medium. In the same pan where the chicken was cooked (do not wash it!), add the butter. Once it melts, add the chopped onion. Sauté, stirring occasionally with a wooden spoon, for about 5-6 minutes, until the onion softens and becomes translucent. Scrape up all the tasty browned bits left from the chicken at the bottom of the pan.

Ingredients: Butter, Onion
Do not clean the pan after cooking the chicken! Those browned bits are 'fond' - the essence of flavor that will become the base for your sauce. A wooden spoon is perfect for scraping the bottom without scratching the surface of the pan.
5

Add the chopped garlic to the sautéed onion and fry for about 1 minute, stirring constantly, until it releases its aroma. Be careful not to burn it, as it will become bitter. Then increase the heat, add the sliced mushrooms, and fry uncovered, stirring occasionally, for 5-7 minutes. Initially, the mushrooms will release water, but continue frying until all the water evaporates and the mushrooms start to brown and take on a golden color.

Ingredients: Garlic, Mushrooms
Garlic cooks very quickly, so we add it shortly before the next ingredient. Do not salt the mushrooms at the beginning of frying – salt draws out water and will cause them to stew rather than fry. Only salt them once they are already browned.
6

When the mushrooms are nicely browned, pour the chicken broth and cream into the pan. Mix everything thoroughly, scraping the flavor remnants from the bottom of the pan. Bring the sauce to a gentle boil, then reduce the heat to the minimum so the sauce just simmers gently. Cook for about 3-4 minutes until the sauce thickens slightly.

Ingredients: Chicken broth, 30% cream
Use a whisk to thoroughly combine the cream with the broth and avoid lumps. If you want an even richer flavor, before pouring in the broth, you can add 50 ml of dry white wine (optional ingredient) and cook for a minute until the alcohol evaporates. This technique is called 'deglazing'.
7

Add the browned pieces of chicken back to the simmering sauce along with the juices that have collected on the plate. Stir to coat the meat completely with the sauce. Cover the pan with a lid and simmer on low heat for about 10-12 minutes, or until the chicken is fully cooked through (when the largest piece is cut, the meat should be white and juicy).

Ingredients: Chicken breast
Do not pour out the juices from the plate after the chicken! This is concentrated flavor that will enrich your sauce. The simmering time depends on the size of the chicken pieces - check it to avoid overcooking the meat, as it will become tough.
8

Remove the lid. Add all the fresh spinach to the pan. At first, it will seem like a lot, but don't worry - it will quickly reduce in volume. Gently stir for 1-2 minutes until the spinach leaves 'wilt' and combine with the sauce. Taste the sauce and season with salt and pepper if needed. If you are using Parmesan cheese (optional ingredient), add it now and stir until it melts and thickens the sauce.

Ingredients: Fresh spinach, Salt, Pieprz czarny świeżo mielony, Parmesan cheese
It's best to add spinach in batches if it doesn't all fit at once. Add half, wait for it to wilt, and then add the rest. Do not cook the spinach for too long so it doesn't lose its beautiful green color.
9

Remove the pan from the heat. Generously sprinkle the finished dish with chopped parsley (optional ingredient) for freshness. Serve immediately, straight from the pan, with your favorite sides.

Ingredients: Parsley
The dish is best served hot. Placing the entire pan on the table (on a board or trivet) creates a wonderful family atmosphere during the meal.

Fun Fact

💡

Cooking in one pot, known as 'one-pot meal', is a culinary technique that has gained immense popularity in recent years, but its roots go back hundreds of years. Historically, in many cultures, a communal pot over the fire was the center of the home kitchen, where a nourishing soup or stew would simmer all day for the whole family.

Best for

Szybki obiad w tygodniu Kolacja dla gości Komfortowe jedzenie na złą pogodę Danie na wynos do pracy

Tips

🍽️ Serving

The dish is delicious on its own, but its flavor is perfectly complemented by fresh, crispy baguette or sourdough bread, ideal for scooping up the leftover sauce from the plate. It also pairs wonderfully with fluffy cooked rice (e.g., jasmine), pasta (especially wide ribbons like pappardelle or tagliatelle), pearl barley, or steamed young potatoes.

🥡 Storage

If there are leftovers, store them in an airtight container in the refrigerator for 2-3 days. To reheat, transfer the dish to a skillet, add a little milk or broth to thin the sauce, and heat over low heat, stirring gently until hot. Reheating in the microwave is also possible, but it may change the texture of the chicken.

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