Creamy mushroom chicken with spinach, sun-dried tomatoes, and lemon is one of my favorite dishes to make when I want something rich, comforting, and full of flavor. The chicken is tender and juicy, the sauce is velvety and tangy, and every bite has a burst of earthiness from the mushrooms, sweetness from the sun-dried tomatoes, and brightness from the lemon. It’s an easy one-pan meal that feels restaurant-quality without the fuss.

Why You’ll Love This Recipe

I love how this recipe brings together bold flavors in a creamy sauce that’s still light enough for any night of the week. The combination of savory mushrooms, leafy spinach, and zesty lemon keeps it balanced, and it pairs well with pasta, rice, or mashed potatoes. It’s the kind of dish that feels both cozy and elegant, and I can make it all in under an hour.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
salt
black pepper
olive oil
butter (optional for richness)
garlic (minced)
mushrooms (sliced, any variety)
sun-dried tomatoes (drained and chopped)
baby spinach
heavy cream or half-and-half
chicken broth
lemon juice (freshly squeezed)
lemon zest
parmesan cheese (grated, optional)
red pepper flakes (optional, for heat)

Directions

I start by seasoning the chicken with salt and pepper.
In a large skillet, I heat olive oil (and a little butter if I want) and sear the chicken on both sides until golden and cooked through—about 5–6 minutes per side. Then I set it aside.
In the same pan, I add a bit more oil if needed and sauté the garlic until fragrant.
I add the mushrooms and cook until they’re browned and softened.
Next, I stir in the sun-dried tomatoes and let them warm through.
I pour in the chicken broth and scrape up any browned bits, then add the cream and lemon juice.
I let the sauce simmer for a few minutes to thicken slightly, then stir in the spinach until wilted.
I return the chicken to the skillet, spoon the sauce over the top, and let it heat through for a couple more minutes.
Just before serving, I add lemon zest and a sprinkle of parmesan for extra flavor.

Servings and timing

This recipe makes about 4 servings and takes around 35–40 minutes from start to finish. It’s quick enough for a weeknight but special enough for a dinner guest.

Variations

Sometimes I swap the chicken for shrimp or salmon. I’ve also used kale instead of spinach or added artichoke hearts for extra texture. For a lighter version, I use half-and-half or coconut cream. And when I want a spicy kick, I add a pinch of red pepper flakes.

storage/reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce needs loosening. It’s just as good the next day.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs because they stay extra juicy and flavorful. Just adjust the cook time slightly.

What’s the best way to keep the sauce from curdling?

I make sure not to boil the sauce after adding the cream. I keep it at a gentle simmer and stir regularly.

Can I make this dish dairy-free?

Yes. I use a thick unsweetened coconut cream or a plant-based heavy cream alternative. Nutritional yeast can add a cheesy flavor in place of parmesan.

Do I have to use sun-dried tomatoes?

No, but I love the sweetness and texture they bring. If I don’t have any, I sometimes use cherry tomatoes or roasted red peppers.

What should I serve with this?

I love it over pasta, mashed potatoes, or rice. It’s also great with crusty bread to soak up all that creamy sauce.

Conclusion

Creamy mushroom chicken with spinach, sun-dried tomatoes, and lemon is one of those dishes that always feels like a treat. It’s rich, flavorful, and full of texture, but still simple enough to whip up on a weeknight. Whether I’m cooking for myself or sharing with friends or family, this recipe always leaves the plate clean and the kitchen smelling amazing.

Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon

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Creamy Mushroom Chicken with Spinach, Sun-Dried Tomatoes & Lemon is a rich, flavorful one‑pan meal featuring juicy chicken in a velvety, tangy sauce with earthy mushrooms, sweet sun‑dried tomatoes, and bright lemon. It’s comforting yet elegant and pairs wonderfully with pasta, rice, or potatoes.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Main Course
Method: One‑Pan Skillet
Cuisine: Italian‑Inspired
Diet: Halal

Ingredients

4 boneless, skinless chicken breasts or thighs
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
1 tbsp butter (optional)
3 cloves garlic, minced
8 oz mushrooms, sliced (any variety)
1/3 cup sun‑dried tomatoes, drained and chopped
2 cups baby spinach
1/2 cup chicken broth
3/4 cup heavy cream or half‑and‑half
2 tbsp fresh lemon juice
1 tsp lemon zest
1/4 cup grated Parmesan cheese (optional)
Pinch of red pepper flakes (optional)

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Instructions

Season chicken with salt and pepper.
Heat olive oil (and butter if using) in a large skillet over medium‑high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate and set aside.
In the same skillet, add a bit more oil if needed. Sauté garlic until fragrant (about 30 seconds).
Add sliced mushrooms and cook until browned and softened, about 5 minutes.
Stir in sun‑dried tomatoes and heat through.
Pour in chicken broth, scraping up any browned bits. Then add cream and lemon juice.
Let sauce simmer gently for 2–3 minutes until slightly thickened. Stir in spinach until wilted.
Return the chicken to the skillet, spoon the sauce over the top, and heat through for another 2 minutes.
Remove from heat and sprinkle with lemon zest and Parmesan (if using). Serve immediately.

Notes

Use shrimp or salmon instead of chicken for a seafood variation.
Swap baby spinach for kale or add artichoke hearts for extra texture.
For a lighter version, use half‑and‑half or coconut cream.
Add red pepper flakes for a spicy kick.
Serve over your favorite pasta, rice, or mashed potatoes; crusty bread is great for dipping.