Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Ingredients (4 servings):

• 4 boneless, skinless chicken breasts (about 1 ½ lbs)

• 2 tbsp extra virgin olive oil

• 2 tbsp unsalted butter (or more olive oil for lighter)

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

• 3 cups fresh spinach

• 3 cloves garlic, minced

• 1 cup low-sodium chicken broth

• 1/2 cup half-and-half or evaporated milk (or whole milk for lighter)

• 1/3 cup grated Parmesan cheese

• 1 tsp Italian seasoning

• 1/4 tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

• Prepare chicken

• Season chicken breasts with salt, pepper, and Italian seasoning.

• Heat olive oil in a large skillet over medium heat.

• Cook chicken 5–6 minutes per side, until golden and cooked through. Remove and set aside.

• Cook mushrooms & garlic

• In the same skillet, add butter.

• Sauté mushrooms for 4–5 minutes until browned.

• Add garlic and cook another 30 seconds until fragrant.

• Make creamy sauce

• Stir in chicken broth and bring to a simmer.

• Add half-and-half (or milk) and Parmesan cheese.

• Simmer 2–3 minutes until slightly thickened.

• Finish with spinach

• Add spinach and cook until wilted.

• Return chicken to the pan, spooning sauce over the top.

• Serve

• Garnish with fresh parsley and extra Parmesan if desired.

 Serving Ideas:

• Over zucchini noodles or spaghetti squash for low-carb.

• With whole wheat pasta, farro, or brown rice for a hearty meal.

• Alongside a crisp Mediterranean salad and roasted veggies.