Skip to main content

One-pan mushroom and spinach chicken

Skip to IngredientsSkip to Method
  • Peanut free
  • Nut free

Try this pan-fried chicken with mushrooms and spinach in a creamy sauce. It is a delicious midweek meal and, best of all, it takes only 15 minutes to make.

  • Serves4
  • Cook time15 minutes
One-pan Mushroom and Spinach Chicken in deep pan


  • 2 tbs olive oil
  • 4 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 leek, pale section only, thinly sliced
  • 200g cup mushrooms, sliced
  • 1 tsp minced garlic
  • 1 tbs plain flour
  • 300ml light cooking cream
  • 60g pkt Coles Australian Baby Spinach
  • 1 tbs chopped chives

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the oil in a large deep frying pan over medium-high heat. Use a sharp knife to cut 3 slits in the top of each piece of chicken. Cook for 4 mins each side or until just cooked through. Transfer to a plate. Cover to keep warm.
  2. Step 2

    Heat remaining oil in the pan over medium heat. Cook leek, mushroom and garlic, stirring, for 2 mins or until leek softens. Add flour and cook, stirring, for 1 min or until vegetables are well coated.
  3. Step 3

    Return the chicken to the pan with the cream. Cook, covered, for 3 mins or until the sauce thickens slightly. Stir in the spinach and chives. Season.

Nutrition Information


Energy: 2225kJ/532 Cals (26%)

Protein: 60g (120%)

Fat: 28g (40%)

Sat fat: 12g (50%)

Carb: 8g (3%)

Sugar: 6g (7%)

Fibre: 3g (10%)

Sodium: 186mg (9%)