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Chicken Thighs with Mushrooms and Spinach Recipe

A creamy, dreamy vegan take on Chicken Thighs with Mushrooms and Spinach—earthy, garlicky, and packed with decadent, plant-powered comfort.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

For the Vegan “Chicken Thighs”
  • 2 cups seitan or extra-firm tofu sliced thick
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt
For the Mushroom and Spinach Sauce
  • 1 tbsp vegan butter
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 1 cup cremini mushrooms sliced
  • 1½ cups baby spinach leaves
  • 1 cup unsweetened oat milk or soy milk
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • ½ tsp thyme
For Garnish
  • Fresh parsley chopped
  • Cracked pepper

Method
 

  1. Prep the Protein: Toss seitan or tofu with olive oil, garlic powder, salt, and pepper. Let it sit while you channel your inner chef.
  2. Sear It Up: Heat a skillet and cook the “thighs” until golden brown on both sides—about 5–6 minutes per side. Remove and set aside.
  3. Sauté the Base: In the same pan, melt vegan butter. Add onions and garlic, cooking until fragrant (a.k.a. smells like heaven).
  4. Add the Mushrooms: Toss in sliced mushrooms and cook until they release moisture and turn golden.
  5. Build the Sauce: Pour in oat milk, soy sauce, nutritional yeast, thyme, and the cornstarch slurry. Stir until creamy and smooth.
  6. Add Spinach: Toss in spinach leaves and let them wilt into the sauce. Drama-free, gorgeous, and green.
  7. Combine Everything: Return the “chicken” to the pan and coat it in that creamy, garlicky goodness.
  8. Serve & Slay: Garnish with parsley and extra pepper. Pair with rice, pasta, or your favorite carbs.

Notes

Nutritional Values (Per Serving)

  • Calories: 330
  • Total Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 25g

Vitamins & Minerals (Per Serving)

  • Iron: 21%
  • Vitamin C: 18%
  • Calcium: 17%
  • Vitamin A: 26%
  • Magnesium: 15%

Additional Notes/Tips

  • Add white wine to the sauce for a touch of class and chaos.
  • Use baby kale if spinach is playing hard to get.
  • Want extra creaminess? Stir in 1 tbsp cashew cream before serving.
  • Serve with mashed potatoes or toasted bread to soak up every drop.
  • Warning: may cause spontaneous kitchen dancing.