One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!
| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Four 6-ounce boneless, skinless chicken breasts
- 4 tablespoons vegetable oil
- One 8-ounce container sliced mushrooms
- 2 cloves garlic, minced
- 4 ounces cream cheese, cut into chunks
- 1 cup half-and-half
- One 10-ounce package of baby spinach (about 8 cups)
- Warm egg noodles, for serving
Instructions
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds.
- Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 499 |
| Total Fat | 25 g |
| Saturated Fat | 8 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 144 mg |
| Sodium | 636 mg |
Reviews
This is a great recipe! It’s quick and easy. It works great for my family which includes someone who eats Keto. He just eliminates the noodles.
This looks very good. Only complaint I have is universal for all Food Network recipes – it would print much better if ingredients were on top with instructions below and filling the page from side to side.
LOVE the chicken was so good i made it for my kiddos and they said MOMMY I LOVE IT nd they were purring while they ate it.
loved it
Absolutely Delicious! I once again have a pleased palate. This will be another keeper recipe from the Kitchen, a super,awesome show!
I added some more mixed spices that I like. I have learned so much…☮️ Thank You All..
Patricia Sullivan
I added some more mixed spices that I like. I have learned so much…☮️ Thank You All..
Patricia Sullivan
Really good!
Wow! I am so happy I stumbled across this recipe. This recipe is the what I’ve been looking for . I went easy on the spinach only bc less is more for me ! Delicious sauce, and the mushrooms were so flavorful and tender. The egg noodles were a perfect fit for this dish.
This is so easy to make and it’s so delicious! I made it exactly as the recipe was written and there were no leftovers. Thanks for a great recipe.
I made this for dinner last night! And it was easy and delicious! My family loved it. I will definitely make this again.
Great recipe! I’m a newer cook and wanted something special for Valentines Day; my husband made the noodles and I made the chicken. Will put into our meal rotation! Thanks for sharing!