Creamy Garlic Parmesan Chicken with Mushrooms and Spinach

Description

A restaurant-quality, one-pan comfort meal featuring juicy, tender chicken breasts nestled over a bed of wilted garlic spinach and sautéed mushrooms. Everything is coated in a velvety, rich cream sauce infused with garlic, herbs, and Parmesan cheese, then topped with melted cheese and fresh rosemary.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (cut in half horizontally or pounded to even thickness)

• Mushrooms: 8 oz (approx. 220g) cremini or button mushrooms, sliced

• Spinach: 3–4 cups fresh baby spinach

• Aromatics: 3 cloves garlic (minced)

• Cooking Fats: 2 tbsp olive oil and 2 tbsp unsalted butter

• Sauce Base:

  • $\frac{1}{3}$ cup low-sodium chicken broth

  • 1 cup heavy cream

  • $\frac{1}{4}$ cup grated Parmesan cheese

• Seasoning: Salt, freshly ground black pepper, Italian seasoning (or oregano/basil), and a pinch of garlic powder

• Garnish: Fresh rosemary sprig and chopped parsley

Step-by-Step Instructions

1. Season & Sear Chicken:

   • Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and Italian seasoning.

   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown (it does not need to be fully cooked through yet). Remove from the pan and set aside on a plate.

2. Sauté the Mushrooms:

   • In the same skillet, melt the butter over medium-high heat. Add the sliced mushrooms and let them sear without disturbing them too often so they turn golden brown and nutty.

   • Add the minced garlic and cook for about 30 seconds until fragrant.

3. Build the Cream Sauce:

   • Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce slightly.

   • Lower the heat, pour in the heavy cream, and stir in the Parmesan cheese until smooth and melted.

4. Wilt the Spinach:

   • Add the fresh baby spinach into the simmering sauce, stirring gently for 1–2 minutes until the spinach wilts.

5. Combine & Finish:

   • Return the chicken and any resting juices back into the skillet, spooning the creamy mushroom and spinach sauce generously over the top.

   • Simmer on low for 2–3 minutes until the chicken is cooked through ($165^\circ\text{F}$ / $74^\circ\text{C}$) and the sauce reaches a silky, coating consistency.