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Chicken with Mushrooms, Spinach, and Tarragon

Breathe new life into boneless chicken breasts with pan-fried mushrooms and a Parmesan herb cream sauce. Serve with crusty bread to soak up every last drop or you may be tempted to lick the plate—not that we’d judge!
Servings: 4
Total Time: 30m
Prep Time: 10m
Cooking Time: 20m
Chicken with Mushrooms, Spinach, and Tarragon


  • 2lb chicken fillet
  • .5 cup mushrooms
  • 3/4 cup chicken stock
  • 2 cloves of garlic (pressed)
  • 2 tbsp flour
  • 1 cup cream
  • 3 tbsp grated Parmesan
  • A few sprigs of thyme
  • A few sprigs of tarragon
  • 2 cups spinach leaves
  • Olive oil and butter
  • Salt and pepper

Preparation Instructions

  1. Heat a splash of oil and some butter in your GreenPan, season the chicken fillets with salt and pepper and fry until cooked through. Set aside.
  2. Fry the mushrooms using the same pan. Scoop from the pan and set aside, leaving the oil and butter in the pan.
  3. Fry the garlic in the pan, add the flour and stir while adding a splash of (hot) chicken stock. Add the remaining stock and the cream. Leave to briefly boil down before finally adding the Parmesan, thyme and tarragon leaves and salt and pepper.
  4. Cut the spinach into thin strips, add these to the pan with the mushrooms and chicken. Leave to heat up for a minute, then serve.