Creamy Spinach Mushroom Chicken Breast
Prep time: 
Cook time: 
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Serves: 4
Simple and easy one skillet chicken breasts in a creamy and cheesy spinach, tomato and mushroom sauce. This fabulous creamy mushroom chicken is ready in 30 minutes {gluten free, low carb, keto}
  • 2 large chicken breasts
  • 2 cups fresh spinach (chopped)
  • 1 cup cherry tomato (quartered)
  • 2 garlic cloves (finely chopped)
  • 1 cup mushroom (sliced) - you can use canned mushrooms as well
  • 1½ cup heavy/ double cream
  • 1 tbsp olive oil
  • ½ teaspoon oregano
  • ⅓ teaspoon paprika
  • salt
  • black pepper
  • ⅓ cup of grated cheese (Parmesan or Cheddar)
Let's get started!
  1. Halve the chicken breast lengthwise, than rub them generously with salt, pepper and paprika.
  2. Heat one tablespoon olive oil in a skillet and sear the chicken breast slices on both sides (about 5-8 mins on each side).
  3. When the chicken is cooked, remove them from heat and set aside.
  4. In the same skillet sauté the finely chopped garlic, then add the quartered tomatoes and sliced mushrooms. When they begin to soften, add the spinach and sauté for 2-3 minutes.
  5. Pour in the double / heavy cream, season the sauce with oregano, pepper and a pinch of salt. Allow to simmer for 1-2 minutes, then stir in the grated cheese.
  6. When the cheese is melted, transfer the chicken back into the pan and simmer the chicken breast in the sauce for 1-2 minutes.
  7. Serve over steamed vegetables, rice or pasta.
Recipe by My Zucchini Recipes at