Chicken Breast with Mushroom & Spinach Cream Sauce


5 from 2 votes


For the Chicken Breast:

  • 2 tablespoons Extra Virgin Olive Oil, divided
  • 4 six to eight-ounces boneless and skinless Breast of Chicken
  • Salt & Pepper

Make the Sauce:

  • 2 tablespoons Olive Oil
  • 1 tablespoon Sweet Butter, not salted
  • 2 Shallots, minced
  • ½ pounds mixed Mushrooms, Baby Portobello, Shitake, Crimini, or Oyster
  • ½ bag Spinach Leaves, chopped
  • ½ cup good White Wine, Chardonnay or Sauvignon Blanc will work great
  • ½ cup Chicken Stock
  • ¼ cup Heavy Cream
  • 2 tablespoons Cornstarch, diluted into 2 tablespoons water (if needed)
  • Add more Butter at the end if you wish


  • For the Chicken Breast:
  • Preheat Oven to 375°
  • In a sauté pan, heat 1 tablespoon olive oil.  When hot, sauté the chicken breasts on one side until golden brown.  Turn chicken over and transfer to cookie sheet lined with a silicone baking mat and bake for 10 minutes or until inside temperature is 160°/165°.
  • Make the Sauce:
  • In a reduction sauce pan, heat the butter and olive oil.  When hot add the shallots and cook until light golden brown.  Add the mushrooms and salt and pepper and cook for a few minutes (this could take 5 to 8 minutes) to let them release ALL their water. 
  • Add the spinach and cook for a couple more minutes until wilted. Add the white wine and let it reduce by half or until very smooth.
  • Add the stock and cream, let it reduce on medium high heat for about 5 minutes to thicken.  You may have to reduce the heat to medium to low heat.
  • Use a little corn starch slurry to thicken to the right consistency if needed it!
  • Add more butter at the end of the heat!


For the Infrared Laser Thermometer: click here
For the Instant Read Thermometer: click here
For the Woll - Diamond Lite Non Stick Fry Pan: click here
For the Silicone Cooking/Baking Mat: click here
For the Salt and Pepper Keeper Made in France: click here
For the Salt and Pepper Keeper Made in China: click here
For the Reduction Sauce Pan: click here
Posted in Mains, Recipes
3 Comments » for Chicken Breast with Mushroom & Spinach Cream Sauce
  1. Riley McGeehan says:

    5 stars

    Fantastic recipe. Just made this tonight after your video on YouTube today. Sauce was creamy, smooth and rich. The wine added a nice zing to it as well. The mushrooms and shallots worked beautifully together. I added a little stock for some volume and it wound up amping up the mushroom and shallots.

    I pan roasted the chicken on both sides to golden brown and then oven roasted the chicken in the oven for 25 minutes. Came out at 160 and rested to 165-170.

    I will be adding this to my menu here at home!

  2. Andrea (Andy M. on youtube) says:

    5 stars
    This was quick, very easy, and delicious!
    Thank you Chef Jean Pierre for yet another delicious recipe!


    Hi Chef Jean,
    I love this chicken recipe. I will do this tonight
    for our family dinner.


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