Garlic Butter Chicken with Spinach and Mushrooms

Name: Garlic Butter Chicken with Spinach and Mushrooms
Cook time: 20 min
Yield: 4 servings
Ingredients: 180 g long-grain white rice rinsed; 360 ml water for cooking rice; 2 g fine salt divided; 6 g fine salt divided; 2 g black pepper divided; 2 g garlic powder for seasoning chicken; 10 ml olive oil divided; 20 g unsalted butter divided; 680 g boneless skinless chicken breasts patted dry; 5 ml olive oil divided; 227 g cremini mushrooms sliced; 12 g garlic cloves minced; 120 ml chicken stock for sauce; 15 ml lemon juice freshly squeezed; 120 g fresh spinach loosely packed; 20 g unsalted butter divided; 6 g fresh parsley chopped

Chicken breasts are seasoned, seared, and finished in a skillet sauce with mushrooms, garlic, spinach, lemon, and butter, then served over rice. The dish stays within a 30-minute dinner window and uses one pan for the chicken and sauce plus a pot for the rice.

By Julienne

Garlic Butter Chicken with Spinach and Mushrooms

Cook time: 20 minutes

Servings: 4

Ingredients

180 g long-grain white rice rinsed
360 ml water for cooking rice
2 g fine salt divided
6 g fine salt divided
2 g black pepper divided
2 g garlic powder for seasoning chicken
10 ml olive oil divided
20 g unsalted butter divided
680 g boneless skinless chicken breasts patted dry
5 ml olive oil divided
227 g cremini mushrooms sliced
12 g garlic cloves minced
120 ml chicken stock for sauce
15 ml lemon juice freshly squeezed
120 g fresh spinach loosely packed
20 g unsalted butter divided
6 g fresh parsley chopped

Instructions

Combine the rice, water, and 2 g of the salt in the saucepan. Bring to a boil over high heat, cover, reduce to low, and cook until the water is absorbed, 15 to 18 minutes. Remove from heat and rest covered for 5 minutes. Rice is tender and fluffy, with no visible water remaining.
While the rice cooks, season the chicken with the remaining 6 g salt, 2 g black pepper, and the garlic powder. Chicken is evenly coated with seasoning.
Heat 10 ml of the olive oil and 20 g of the butter in the skillet over medium-high heat. Sear the chicken until well browned and just cooked through, 4 to 6 minutes per side depending on thickness. Transfer to a plate. Chicken reaches 74°C at the thickest point.
Add the remaining 5 ml olive oil and the mushrooms to the same skillet. Cook, stirring occasionally, until the mushrooms release their liquid and begin to brown, 4 to 5 minutes. Add the garlic and cook for 30 seconds more. Mushrooms are browned at the edges and the garlic smells fragrant.
Pour in the chicken stock and lemon juice, scraping up any browned bits. Simmer for 1 to 2 minutes, then add the spinach and the remaining 20 g butter. Stir until the spinach wilts and the sauce turns glossy. Return the chicken and any juices to the skillet and turn to coat. Spinach is wilted and the sauce lightly coats the pan and chicken.
Fluff the rice and divide it among bowls. Spoon the chicken, mushrooms, spinach, and sauce over the rice. Finish with parsley if using. The chicken is juicy, the sauce is glossy, and the rice is fully cooked.