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roasted chicken

Cast Iron Chicken with Creamy Spinach and Mushrooms

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5 from 3 reviews

Make Cast Iron Chicken with Creamy Spinach and Mushrooms! Crispy, seared chicken quarters baked with spinach and mushrooms in a creamy sauce.

  • Total Time: 48 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 5 tbsp butter, divided
  • 2 tsp sea salt
  • 1 tsp organic ground white pepper, divided
  • 1 tsp organic ground turmeric
  • 1 tsp paprika
  • 1/2 tsp minced garlic
  • 2 whole chicken quarters
  • 1 tbsp minced garlic
  • 1/4 cup sherry cooking wine
  • 1/3 cup chicken stock
  • 1/4 cup heavy whipping cream
  • 3 tbsp grated Parmesan cheese
  • 1/4 tsp lemon juice
  • 3/4 tsp ground thyme
  • 4 oz fresh white mushrooms, sliced
  • 10 oz fresh leaf spinach
  • 1/2 tsp garlic powder

Instructions

  1. Preheat your oven to 400°F (205°C).
  2. Place a 12-inch cast iron skillet (paid link) over medium heat and melt the first 3 tbsp of butter. Add the minced garlic to the foaming butter.
  3. Season the chicken quarters evenly with sea salt, 1 tsp of white pepper, turmeric, and paprika. Then immediately place the chicken quarters in the pan, skin-side down. Brown the skin side undisturbed for 7 minutes, then flip and brown the other side for 5 minutes. Transfer the seared chicken to a plate and set aside.
  4. Carefully pour off most of the excess chicken grease, leaving just a thin coat of drippings. Add 2 tbsp of butter and let it melt over medium heat. Stir in the minced garlic, sherry cooking wine, 1 tsp white pepper, and chicken stock. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Pour in the heavy whipping cream, Parmesan cheese, lemon juice, ground thyme, and sliced mushrooms. Cook for 2 minutes, until the sauce bubbles and thickens slightly. Add the fresh spinach and sprinkle with the garlic powder. Stir gently and cook for 2 additional minutes until the spinach leaves are tender and wilted.
  6. Nestle the seared chicken quarters back into the skillet directly on top of the creamy spinach and mushrooms, making sure the chicken sits skin-side up above the sauce to keep it crisp. Remove from the stovetop burner and transfer the cast iron skillet (paid link) into the preheated oven.
  7. Bake for 20 minutes, or until the thickest part of the chicken thigh registers 165°F (74°C) on an instant-read thermometer. Rest for 5 minutes, spoon the creamy sauce around the chicken, and serve warm.

Equipment

(paid link)

Notes

  • Pat Chicken Dry First: Moisture prevents crisping. Pat the chicken quarters thoroughly dry with paper towels before applying the seasonings so the skin browns quickly rather than steaming in the butter.

  • Keep the Skin Above the Liquid: When nesting the chicken back into the skillet for the oven bake, rest the pieces on top of the bed of spinach and mushrooms. Keeping the skin dry and exposed to oven heat preserves that crispy crust.

  • Mushroom Variety Swaps: Cremini (baby bella) mushrooms make a great swap for white button mushrooms, adding an even earthier, deeper flavor.

  • Wine Substitution: If you don’t have sherry cooking wine on hand, swap with ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) or ¼ cup additional chicken broth mixed with 1 teaspoon apple cider vinegar.

Nutrition

  • Calories: 785
  • Sugar: 4 g
  • Sodium: 1280 mg
  • Fat: 58 g
  • Saturated Fat: 27 g
  • Trans Fat: 1.2 g
  • Carbohydrates: 11 g
  • Fiber: 3 g
  • Protein: 56 g
  • Cholesterol: 255 mg

Find it online: https://dudethatcookz.com/roasted-cast-iron-chicken-mushroom-spinach-saute/