Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups sliced mushrooms (cremini or button)
- 3 cloves garlic, minced
- 3 cups fresh baby spinach or 1.5 cups frozen, thawed and drained
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- A pinch of red pepper flakes (optional)
- Fresh parsley or thyme for garnish
Instructions
- Pat chicken dry, season with salt, pepper, and paprika.
- Heat olive oil in a large skillet, sear chicken 5-6 min per side until golden and cooked through. Remove and set aside.
- Melt butter in skillet, sauté mushrooms 5 min until golden.
- Add garlic, cook 1 min, then add spinach and cook until wilted.
- Pour in chicken broth, simmer gently. Stir in heavy cream and Parmesan, simmer 2-3 min to thicken. Season with red pepper flakes, salt, and pepper.
- Return chicken to skillet, spoon sauce over it, simmer 3-4 min to blend flavors.
- Garnish with parsley or thyme and serve hot.
Notes
- Pair with rice, mashed potatoes, or pasta for a complete meal.
- For a lighter version, use half-and-half instead of heavy cream.
- Frozen spinach should be fully thawed and drained to avoid excess liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg