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Sautéed Chicken, Caramelized Onions, Mushrooms & Spinach

Servings: 4


  • 3 tablespoons olive oil plus 1 teaspoon for chicken
  • 1 cup yellow onions sliced
  • 1 1/2 lbs. boneless skinless chicken breast, butterflied into portions
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 ounces fresh spinach chopped
  • 1 pint button mushrooms sliced
  • 1/2 cup parmesan cheese


  • Heat 3 tablespoons oil a large heavy-bottomed skillet on medium-high heat.
  • Add onions to pan, cook until onions start to soften, about 1 minute.
  • Season the chicken with thyme, garlic powder, salt, black pepper.
  • Move onions to the side inside the pan, add remaining oil, add chicken to skillet and cook until golden brown, about 2 minutes per side. Cook in two batches if desired.
  • Remove browned chicken, set aside.
  • Add mushrooms to skillet. Splash 1/4 cup water, stir around mushrooms, scraping the bottom of the skillet to remove sticking brown bits.
  • Add chicken back to pan, cover, stir. Cook mushrooms until brown and tender, about 2 minutes. Stir periodically.
  • Add Spinach, turn heat down to low, cook until spinach wilts.
  • Turn off heat, sprinkle parmesan cheese, cover, let stand until cheese starts to melt, about 1-2 minutes.