Garlic Butter Chicken with Sautéed Mushrooms, Spinach, and Rice

Here’s a  recipe for Garlic Butter Chicken with Sautéed Mushrooms, Spinach, and Rice – a flavorful and comforting dish that’s easy to make and perfect for weeknight dinners.

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🍗 Garlic Butter Chicken with Sautéed Mushrooms, Spinach, and Rice

🕒 Total Time:

• Prep: 15 mins

• Cook: 30–35 mins

• Total: ~45–50 mins

• Servings: 4

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📝 Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• ½ tsp paprika (optional, for color)

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 4 garlic cloves, minced

For the Mushroom & Spinach Sauté:

• 1 tbsp olive oil

• 2 cups mushrooms (cremini or button), sliced

• 2–3 cups baby spinach

• Salt & pepper, to taste

• Optional: 1 tbsp white wine or lemon juice (for deglazing)

For the Rice:

• 1 cup long grain white rice (e.g., basmati or jasmine)

• 2 cups water or chicken broth

• ½ tsp salt

• 1 tbsp butter (optional, for richness)

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🍳 Instructions:

Step 1: Cook the Rice

1. Rinse the rice under cold water until it runs clear (to remove excess starch).

2. In a saucepan, bring 2 cups water or broth to a boil.

3. Add the rice, ½ tsp salt, and 1 tbsp butter.

4. Stir once, lower heat to a simmer, cover, and cook for about 15 minutes (or until liquid is absorbed and rice is tender).

5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

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Step 2: Sear and Cook the Chicken

1. Pat chicken dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

3. Add chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temp should be 165°F / 74°C).

4. Reduce heat to medium-low. Add 3 tbsp butter and minced garlic to the skillet.

5. Spoon the melted garlic butter over the chicken as it finishes cooking for extra flavor. Cook 1–2 more minutes.

6. Remove chicken and set aside. Tent with foil to keep warm.

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Step 3: Sauté the Mushrooms & Spinach

1. In the same skillet (do not wipe it), add 1 tbsp olive oil.

2. Add sliced mushrooms and cook over medium heat for 5–6 minutes until browned and tender.

3. Season with salt and pepper. Optional: add 1 tbsp white wine or lemon juice to deglaze the pan, scraping up the brown bits for flavor.

4. Add spinach and cook for 1–2 minutes until just wilted. Stir everything together.

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Step 4: Assemble and Serve

• Place a scoop of rice on each plate.

• Top with a piece of garlic butter chicken.

• Spoon sautéed mushrooms and spinach on the side or over the top.

• Drizzle any remaining garlic butter sauce from the pan over the dish.

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🥂 Serving Suggestions:

• Serve with a lemon wedge for brightness.

• Garnish with fresh parsley or grated Parmesan if desired.

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🧊 Storage:

• Refrigerate leftovers in an airtight container for up to 3–4 days.

• Reheat gently in the microwave or on the stovetop with a splash of broth or water.