Ingredients

Serves: 4

4 boneless, skinless chicken breasts

2 tbsp olive oil (or butter)

Salt and black pepper, to taste

1 tsp garlic powder

8 oz mushrooms, sliced (white or cremini)

3 cups fresh spinach leaves

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken broth

¾ cup freshly grated Parmesan cheese

1 tsp Italian seasoning (optional)

¼ tsp red pepper flakes (optional, for a little heat)

Instructions

Prepare the Chicken:

Season chicken breasts with salt, pepper, and garlic powder on both sides.

Sear the Chicken:

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side or until golden brown and cooked through. Remove and set aside.

Sauté the Vegetables:

In the same skillet, add sliced mushrooms and cook for 4–5 minutes until softened. Add garlic and sauté for another 30 seconds until fragrant.

Make the Creamy Sauce:

Pour in chicken broth and heavy cream, scraping up any browned bits from the pan. Stir in Parmesan cheese, Italian seasoning, and red pepper flakes. Let it simmer gently for 2–3 minutes until thickened.

Add Spinach and Combine:

Add spinach to the sauce and cook until wilted. Return chicken to the skillet, spoon sauce over the top, and simmer for 2 minutes to let the flavors blend.

Serve:

Garnish with extra Parmesan or fresh herbs if desired. Serve hot over pasta, mashed potatoes, or rice.