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Creamy Mushroom & Spinach Chicken with Lemon Orzotto

Creamy Mushroom & Spinach Chicken

Prep time: 15 min - Cook time: 30 min - Total: 45min
Serves: 4ppl


4 boneless, skinless chicken breasts (about 6 ounces each)

5 tablespoons olive oil

3 tablespoon all-purpose flour

1tablespoon butter

1 large shallot, minced

3 garlic cloves, minced

1/4 cup dry white wine

¼ cup low sodium chicken stock

1 cup heavy cream

2 cups spinach, roughly chopped

2 cups mushroom, sliced

1 tablespoon chopped fresh parsley, optional

1/2 lemon, cut into 4 wedges, for serving

Salt & Pepper, to taste


  • Season the chicken with salt & pepper.

  • In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Place the chicken in the skillet and cook, turning once, until golden brown on both sides, about 4 minutes per side.

  • Transfer to a plate to cool and set aside.

  • Reduce the heat to medium, add the mushrooms, the remaining olive oil, and cook until slightly golden 4-5 minutes.

  • Add the butter, the shallots, and garlic and sauté, stirring often, until just softened about 2 minutes. Season with salt.

  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer until the liquid is reduced, about 3 minutes.

  • Add the flour and whisk to incorporate. Add the chicken stock and let it reduce for 2-3 minutes. Add the cream and cook, stirring often, until it comes to a boil. Season with pepper.

  • Lower the heat to medium-low and add the chicken back to the skillet and cover for 6-7 minutes. Turn the chicken over and cook, covered for another 5 minutes.

  • Uncover the chicken, add the spinach, stir, and cook over medium–high heat for 3-4 minutes.

  • Taste the sauce and season with salt and pepper if needed.

  • Optional: Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.

  • Sprinkle with the parsley and serve with the lemon wedges.

Lemon Orzotto

Prep time: 5 min - Cook time: 20 min - Total: 25min
Serves: 4ppl


2 cups orzo

3 1/2 cups low sodium chicken stock

4 tablespoons olive oil

2 tablespoons butter

1 large shallot, minced

1 garlic clove, minced

1 tablespoon chopped fresh chives, optional

1/2 juice from half a lemon, more to taste

¼ cup freshly grated parmesan cheese

Salt & Pepper, to taste


  • In a saucepan or boiling pot over medium heat, add the olive oil, shallot, and garlic, and sauté, stirring often, until just softened about 2 minutes.

  • Add the orzo, stirring occasionally until toasted and coated in oil, about 30-60 seconds. Add 1 tablespoon of butter and stir until melted.

  • Add 3 cups of the broth, stir and bring to a boil, cover the pot with a lid and turn down to a simmer, over low heat, for 10-12 minutes or until the pasta has absorbed most of the liquid.

  • Uncover, stir, add the remaining ½ cup of stock, and the remaining butter. Stir to incorporate, cover and cook for 5 minutes.

  • Remove the lid and add the lemon juice, cheese, and chives.

  • Add salt and pepper to taste and serve.


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