This dish is perfect for a low-calorie yet satisfying meal!
Packed with flavorful chicken, fresh spinach, and hearty mushrooms, it’s creamy, healthy, and quick to prepare.
The use of skimmed milk and minimal oil keeps it diet-friendly without compromising taste. Here’s how to make it:
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon powder
For the mushroom & spinach:
- 1 cup mushrooms, sliced
- 2 cups spinach
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp fresh rosemary
- 1 tbsp olive oil
- 1 tbsp butter
For the sauce:
- 3/4 cup chicken stock
- 3/4 cup skimmed milk
- 1 tbsp flour
Instructions
Step 1: Season the chicken breasts with salt, pepper, paprika, and cinnamon powder. Set aside for a few minutes.
Step 2: In a pan, heat olive oil and butter over medium heat.
Add the sliced mushrooms and stir in the minced garlic, shallots, salt, pepper, paprika, and fresh rosemary.
Sauté until the mushrooms start to brown and soften.
Step 3: Add the fresh spinach into the mushroom mixture with a pinch of salt. Stir until the spinach wilts slightly, then set aside.
Step 4: In the same pan, cook the seasoned chicken breasts until they are browned on both sides and fully cooked (about 5-6 minutes per side).
Remove the chicken from the pan and set aside.
Step 5: For the sauce, pour in the chicken stock, skimmed milk, and flour into the pan. Stir constantly until the sauce thickens.
Step 6: Add the mushroom and spinach mixture back into the pan with the sauce.
Stir everything together, then return the cooked chicken into the pan.
Let it simmer for another 3-5 minutes until the chicken is fully coated and the sauce reaches your desired thickness.
Frequently Asked Questions (FAQs)
1. Can I use a different type of milk?
Yes, you can substitute skimmed milk with almond milk or any other low-fat alternative for a dairy-free version.
2. How can I make the sauce thicker?
If you’d like a thicker sauce, you can add an additional tablespoon of flour or reduce the amount of stock.
3. What can I serve this dish with?
This dish pairs well with quinoa, brown rice, or mashed potatoes for a balanced meal.
4. Can I replace the spinach?
Absolutely! You can swap the spinach with kale, arugula, or other leafy greens.
5. Is it possible to bake the chicken instead of frying?
Yes, you can bake the chicken breasts at 400°F (200°C) for about 20-25 minutes before adding them to the sauce mixture.
Creamy Mushroom & Spinach Chicken (Diet-Friendly Recipe)
Ingredients
For the chicken:
- 2 chicken breasts boneless & skinless
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1/4 tsp cinnamon powder
For the mushroom & spinach:
- 1 cup mushrooms sliced
- 2 cups spinach
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp fresh rosemary
- 1 tbsp olive oil
- 1 tbsp butter
For the sauce:
- 3/4 cup chicken stock
- 3/4 cup skimmed milk
- 1 tbsp flour
Instructions
- Season the chicken breasts with salt, pepper, paprika, and cinnamon powder. Set aside for a few minutes.
- In a pan, heat olive oil and butter over medium heat.
- Add the sliced mushrooms and stir in the minced garlic, shallots, salt, pepper, paprika, and fresh rosemary.
- Sauté until the mushrooms start to brown and soften.
- Add the fresh spinach into the mushroom mixture with a pinch of salt. Stir until the spinach wilts slightly, then set aside.
- In the same pan, cook the seasoned chicken breasts until they are browned on both sides and fully cooked (about 5-6 minutes per side).
- Remove the chicken from the pan and set aside.
- For the sauce, pour in the chicken stock, skimmed milk, and flour into the pan. Stir constantly until the sauce thickens.
- Add the mushroom and spinach mixture back into the pan with the sauce.
- Stir everything together, then return the cooked chicken into the pan.
- Let it simmer for another 3-5 minutes until the chicken is fully coated and the sauce reaches your desired thickness.
