Creamy Pan Chicken in a Bed of Spinach and Mushroom DIY Recipe (w/ step-by-step instructions)
October 1, 2021
Okay, this recipe is completely made up! So I am actually quite pleasantly surprised by how well it turned out. Not to say this was restaurant-level food, but it was definitely edible and there were zero leftovers! (Clearly, a cooking genius, I am not). Having said that, I have realized some improvements can still be made to this recipe, and I’ll share them below
DELECTABLE DISH FOR THE DAY: CREAMY PAN CHICKEN IN A BED OF SPINACH AND MUSHROOM
DIFFICULTY: Easy
SERVING SIZE: Good for 5 people
PREP TIME: 20 minutes
COOK TIME: 40 minutes (pretty sure I could’ve cooked the chicken breasts faster if I had cut them into thinner breasts – to be discussed later)
INGREDIENTS FOR CREAMY PAN CHICKEN IN BED OF SPINACH AND MUSHROOM
- 5 boneless skinless chicken breasts (around ~500g) – make sure the height is equal across the entire breast!!! Mine had some areas where it was thicker and some areas where it was thinner, so the cooking time required was not the same…)
- 2 tbsp flour
- 1 1/2 cup chicken or beef broth (I used Knorr beef cubes then magic sarap haha!)
- 1 bar of Cream Cheese (8 oz package), cubed
- 300g Spinach
- 1 can of Jolly Mushroom, sliced
STEP-BY-STEP PROCESS TO MAKE
CREAMY PAN CHICKEN IN BED OF SPINACH AND MUSHROOM
- Coat chicken with flour. If your chicken breast are of unequal thickness, slice certain parts so that they become equal. Thinner thickness, the better (faster to cook!!)
- Heat oil in a large skillet with sloping sides. Supposedly, the larger surface area speeds up the evaporation of the cooking liquids which, in turn, allows the chicken to brown more quickly.
- Add in the chicken breast and cook for ~6 minutes each side, or until it’s done. I have no idea how to eyeball this, so my brother (who I coerced to cook for me) and I determined it was done when it was edible (aka we ate them HAHAHA)
- Once done, remove chicken from skillet
- Using the same skillet, add the 1 1/2 cup of broth, then stir up the browned bits found at the bottom of the skillet. Then, add your cream cheese. Whisk constantly or until the cream cheese has melted, and the sauce has thickened. If you want it a bit thicker, I’d recommending adding a tbsp of flour and maybe 1/3 cup cooking cream. I am totally making this up – but I’ve done this in other recipes to thicken the sauce haha!
- Dump in the washed spinach and sliced up mushrooms. Cook quickly – around 2-3 minutes, or until the spinach has deflated. Coat the spinach and mushroom in the sauce
- Return chicken to the skillet. Mix it in.
- Afterwards, whatever sauce is left behind, place into a separate container – you can just use that as additional sauce as you eat the meal
- Bon Appetit!
