Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- 2 tablespoons 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 and season with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat and sear chicken 5–6 minutes per side until golden and cooked. Remove and set aside.
- Melt butter in the same skillet and cook mushrooms 5 minutes until golden brown.
- Add garlic 1 minute, then spinach 2–3 minutes until wilted.
- Pour in chicken broth, bring to simmer, stir in heavy cream and Parmesan, simmer 2–3 minutes until thickened. Season with red pepper flakes, salt, and pepper.
- Return chicken to skillet, nestle into sauce, simmer 3–4 minutes to blend flavors.
- Garnish with parsley or thyme and serve hot.
Notes
- Use fresh or well-drained frozen spinach.
- Pair with rice, pasta, or mashed potatoes for a complete meal.
- Adjust seasoning to taste and use optional red pepper flakes for a mild kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American