Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

This comforting, restaurant-quality meal features tender pan-seared chicken breasts smothered in a rich, velvety garlic-parmesan cream sauce loaded with earthy mushrooms and fresh wilted spinach.

Ingredients

• 2 large chicken breasts (cut in half horizontally to make 4 thin cutlets)

• 1 tbsp olive oil and 2 tbsp butter (divided)

• 8 oz (225g) mushrooms, sliced (cremini or button)

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 2 cups fresh baby spinach

• 1 tsp Italian seasoning

• Salt and black pepper to taste

Step-by-Step Instructions

1. Sear the Chicken: Season both sides of the chicken cutlets with salt, pepper, and half of the Italian seasoning. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Remove the chicken from the skillet and set aside on a plate.

2. Sauté the Mushrooms: In the same skillet, add the remaining tablespoon of butter. Toss in the sliced mushrooms and cook for 4 to 5 minutes until they soften and turn golden brown. Add the minced garlic and cook for another minute until fragrant.

3. Make the Cream Sauce: Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and the remaining Italian seasoning, whisking until the cheese melts and the sauce thickens slightly.

4. Add the Spinach: Add the baby spinach to the skillet and cook for 1 to 2 minutes, stirring gently until the spinach is wilted into the sauce.

5. Combine and Serve: Return the cooked chicken and any accumulated juices back into the skillet, spooning the creamy mushroom and spinach sauce generously over the top. Simmer for an extra 2 minutes to heat everything through. Serve warm!