Mediterranean Creamy Smothered Chicken with Spinach, Potatoes, and Mushrooms
Ingredients
• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 2 cups baby potatoes, halved
• 1½ cups mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup fresh spinach
For the creamy sauce
• 1 cup cooking cream or heavy cream
• ½ cup chicken broth
• ¼ cup grated parmesan cheese
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon chili flakes (optional)
• 1 tablespoon lemon juice
Instructions
Season chicken with paprika, oregano, thyme, salt, and black pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
In the same skillet, add potatoes cut-side down. Cook for 6–8 minutes until lightly golden.
Add mushrooms and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Pour in chicken broth and simmer for 3 minutes, scraping up browned bits.
Lower heat and add cream, parmesan, mustard, chili flakes, and lemon juice. Stir well.
Add spinach and let it wilt into the sauce.
Return chicken to the skillet, spoon sauce over the top, cover, and simmer for 12–15 minutes until chicken is cooked through and potatoes are tender.
Taste and adjust seasoning if needed.
Serving Suggestions
• Serve with crusty bread or warm focaccia
• Pair with rice, couscous, or quinoa
• Finish with fresh parsley or basil and a squeeze of lemon
