Weight Watchers Chicken Spinach and Mushroom Skillet Recipe
Weight Watchers Chicken Spinach and Mushroom Skillet combines tender chicken breast, earthy mushrooms, fresh spinach, and a creamy garlic Parmesan sauce. Made with Greek yogurt and lighter ingredients instead of heavy cream, it offers a comforting dinner for readers looking for lower-Points meal ideas. This easy one-pan recipe is high in protein, simple to prepare, and convenient for busy weeknights. Serve it with your favorite vegetables or a measured portion of rice for a satisfying meal.
Ingredients
- 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces fresh cremini or white mushrooms sliced
- 5 ounces fresh baby spinach
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ½ cup low-sodium chicken broth
- ½ cup plain nonfat Greek yogurt
- ⅓ cup 1% milk
- 1 tablespoon all-purpose flour
- 2 tablespoons grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ¾ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Cut the chicken into evenly sized bite-sized pieces. Season with paprika, Italian seasoning, onion powder, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for approximately 4–5 minutes, turning occasionally. Transfer to a plate.
- Add the sliced mushrooms to the same skillet and cook for 5–7 minutes until their moisture evaporates and they begin to brown.
- Add minced garlic and cook for approximately 30 seconds.
- Reduce the heat to medium-low. Sprinkle flour over the mushrooms and stir. Gradually add chicken broth, stirring to prevent lumps.
- Whisk the Greek yogurt and milk in a separate bowl. Slowly whisk in a few tablespoons of warm broth from the skillet.
- Add the yogurt mixture to the skillet over low heat. Stir in Parmesan until the sauce becomes smooth.
- Return the chicken and accumulated juices to the skillet. Simmer gently for 3–5 minutes, or until the chicken reaches 165°F internally.
- Add the spinach and stir until wilted, approximately 1–2 minutes.
- Remove from heat. Stir in lemon juice, garnish with parsley, and serve warm.