Rating: 3.5 stars
160 Ratings
  • 5 star values: 41
  • 4 star values: 31
  • 3 star values: 46
  • 2 star values: 32
  • 1 star values: 10

An easy, throw-together date-night dish, our sautéed chicken with spinach and mushrooms calls for just a half-cup of dry white wine. So crack open a bottle of Sauvignon Blanc or Pinot Grigio when you start washing and chopping the vegetables and browning the chicken—there’ll be plenty for a glass as you prep and another when you sit down to eat. Better still, the whole meal comes together in 25 minutes and in one skillet (read: with minimal fuss). And if you’re indeed eating as a duo, the leftovers will make for a healthy, satisfying lunch later in the week.


Credit: Jose Picayo

Recipe Summary

25 mins
20 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

  • Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.

  • Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.

  • Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.

  • Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

Nutrition Facts

295 calories; fat 11g; saturated fat 2g; cholesterol 94mg; sodium 615mg; protein 38g; carbohydrates 7g; fiber 2g.