Description
Tender chicken breasts simmered in a garlicky Parmesan cream sauce with sautéed mushrooms and wilted spinach—this dish is elegant enough for guests, yet simple enough for a cozy weeknight dinner.
Ingredients
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2 boneless, skinless chicken breasts, halved or sliced thin
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1 tbsp olive oil
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1 tbsp butter
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2 cups mushrooms, sliced
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2 cups baby spinach
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3 cloves garlic, minced
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¾ cup heavy cream
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½ cup grated Parmesan cheese
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½ cup chicken broth
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Salt & pepper to taste
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Optional: red pepper flakes or chopped parsley for garnish
Instructions
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Heat oil and butter in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and cooked through (about 4–5 minutes per side). Remove from skillet.
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In the same skillet, add mushrooms and cook until browned. Add garlic and sauté 1 minute.
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Pour in chicken broth and deglaze the pan. Stir in heavy cream and Parmesan, and simmer for 2–3 minutes until slightly thickened.
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Add spinach and cook until wilted. Return chicken to the skillet and spoon sauce over it. Simmer for 2 minutes more.
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Garnish with red pepper flakes or parsley if desired. Serve warm.
Notes
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Pairs beautifully with pasta, rice, or crusty bread.
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For a lighter version, use half-and-half or milk instead of cream.
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You can substitute kale or Swiss chard for spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 390 kcal
- Sugar: 2g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 34g