A Savory Start to the Day
If your mornings lean more savory than sweet, these scrambled eggs with spinach and feta will become your go-to. It’s comforting, healthy, and packed with protein—plus it comes together in under 10 minutes.
Contents
This dish is:
- High in protein and low in carbs
- Rich in flavor and incredibly satisfying
- Perfect for quick breakfasts or light lunches
- Easily scalable for two or more
Balanced and Flavorful
The creamy eggs pair beautifully with the slightly salty bite of feta and the fresh earthiness of wilted spinach. Served over toasted sourdough, it’s an easy way to elevate a basic breakfast.
Creamy Garlic Chicken with Spinach and Mushrooms over Mashed Potatoes
A comforting and creamy garlic chicken dish that's packed with sautéed mushrooms and spinach, all served over buttery mashed potatoes. This one-pan dinner is perfect for weeknights yet elegant enough for guests.
Equipment
- 1 Large skillet or sauté pan
- 1 Medium saucepan (for mashed potatoes)
- 1 Potato masher
- 1 Wooden spoon or silicone spatula
- 1 Chef’s knife
- 1 Cutting Board
- 1 Measuring cups and spoons
- 1 Colander (for draining potatoes)
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 Salt and pepper to taste
- 1 tbsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
For the Sauce
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the Mashed Potatoes
- 4 medium potatoes, peeled and diced
- 2 tbsp butter
- 1/4 cup milk
- Salt to taste
Instructions
Prepare the Mashed Potatoes
- Bring a pot of salted water to boil. Add the diced potatoes and cook until fork tender (about 15 minutes).
- Drain, mash, and mix with butter, milk, and salt. Set aside.
Cook the Chicken
- Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken on both sides until golden and cooked through (about 6–7 minutes per side). Remove and set aside
Make the Sauce
- In the same skillet, add minced garlic and cook for 30 seconds. Add mushrooms and sauté until soft.
- Pour in chicken broth and cream, stirring constantly. Add spinach and cook until wilted. Stir in Parmesan cheese and season with salt and pepper.
Combine
- Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for 2–3 minutes.
Serve
- Plate the mashed potatoes and top with the creamy garlic chicken and sauce. Serve hot.
Notes
- Chicken substitute: You can use boneless chicken thighs for a juicier alternative. Just adjust cooking time as needed.
- Dairy-free option: Swap the heavy cream for full-fat coconut milk and use a dairy-free butter substitute for mashed potatoes.
- Make it ahead: The mashed potatoes and sauce can be prepared in advance and reheated before serving.
- Add extra flavor: A dash of white wine added before the cream gives a deeper flavor to the sauce.
- Vegetarian version: Replace chicken with pan-fried tofu or sautéed chickpeas for a satisfying vegetarian meal.
