I love absolutely everything in this meal – chicken, a creamy sauce, garlic, mushrooms and spinach! This recipe was originally posted as a one-skillet dish, but it’s summer and I love the smokey flavor of grilled chicken so we made it this way. If opting for a one dish skillet meal, simply pan-fry the chicken first and set aside while you make the sauce.
Creamy Parmesan Garlic Mushroom Chicken {With Spaghetti Squash Noodles!}
Ingredients
- 6 boneless, skinless chicken breasts, sliced thin
- ¼ cup margarine or butter (I use margarine to keep the calories down)
- 2 garlic cloves, minded
- 1 carton sliced mushrooms
- 1 tablespoon flour
- ½ cup chicken broth
- 1 cup half and half cream
- ½ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
- ½ teaspoon salt
- 1 cup chopped spinach
Instructions
- Pan-fry or grill chicken to your liking (easy, right?) and set aside
- To make the sauce, melt margarine in a large skillet, then add the garlic and mushrooms and cook until tender.
- Whisk in the chicken broth, cream, garlic powder, pepper and salt.
- Add flour to thicken.
- Add in spinach and let simmer as the sauce thickens (just a few minutes)
- Finally, add the chicken back to the skillet and turn over to coat well with the sauce.
- Serve on spaghetti squash or noodles.
Adding this recipe to My Fitness Pal, using spaghetti squash and 1 chicken breast (2 thinly sliced halves) gave me a calorie count of about 450 per serving.
Oh yum!
So easy and so so yummy!! I added white wine to the sauce and oh my lanta so good. There’s already requests for the dish again!