Mushroom Spinach Chicken

spinach mushroom chicken

I was a little tired of ground turkey last week and boneless, skinless chicken breasts were on sale, so I whipped up this mushroom spinach chicken for half of my meals.  Like my other meal prep “recipes” (wherein I throw a bunch of clean ingredients together and call it a meal), it took less than 20 minutes to prepare. This batch made 3 servings (I had a six pack of breasts and used the other half for another recipe that I’ll be adding soon) but there would easily be enough sauce and veggies for 4.



1 tablespoon olive oil

3 boneless, skinless chicken breasts (5-6 ounces each)

8 ounces sliced baby portabello mushrooms

3 cups baby spinach leaves

3-5 cloves of garlic, chopped (I like a LOT of garlic in mine)

2 cups organic low-sodium chicken broth

1 tablespoon lemon juice

2 teaspoons flour (or arrowroot powder)

Salt and pepper



Place chicken breasts between sheets of waxed paper or plastic wrap and pound to 1/2″ thickness with a mallet or the smooth surface of a meat tenderizer. Remove wrap and season chicken with salt and pepper.

Heat oil over medium heat in a large skillet. Cook 3-4 minutes on each side until done, then remove from skillet and place on a serving platter.

Add garlic, mushrooms and 1/2 cup of the broth to skillet and stir while bringing to a boil. Cook until most of the liquid evaporates.

Sprinkle flour or arrowroot powder over mushrooms and stir for 30 seconds, then add the remaining broth and the lemon juice ** and bring back a boil, stirring constantly until slightly thickened.***  Turn heat down to low and add spinach leaves, stirring them in until they are lightly wilted. Slice each chicken breast and portion out into your meal prep containers, then ladle equal amounts of sauce into each container.

** If you don’t have lemon juice, use lemon pepper to season the chicken and add another pinch or two at this point.

*** If you want a creamier sauce, you can add a tablespoon or two of milk (or almond milk) too at this point – but mine was plenty creamy without the addition.


Nutrition per serving: 263 calories, 7 grams of fat, 8.3 grams of carbs, 39.6 grams of protein, 1.8 grams of fiber.




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