Ingredients:
4 boneless, skinless chicken breasts
1 tbsp olive oil
2 tbsp butter
1 cup mushrooms, sliced
2 cups fresh spinach
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Sear the chicken for 5-6 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside.
Sauté the mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and sauté for 4-5 minutes until golden and tender.
Make the sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Add the chicken broth and heavy cream, bringing the mixture to a simmer. Stir in the Parmesan cheese and cook until the sauce thickens, about 3-4 minutes.
Add spinach and chicken: Stir the fresh spinach into the sauce and cook until wilted. Return the chicken breasts to the skillet, coating them with the creamy sauce.
Serve: Garnish with fresh parsley and serve hot with rice, pasta, or mashed potatoes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal per serving
