Ingredients
Method
Prepare the Chicken
- Pat the chicken breasts dry with paper towels, then season both sides evenly with salt, black pepper, and smoked paprika.
- Heat the olive oil in a large skillet over medium heat. Sear the chicken for 5 to 6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer the chicken to a plate and set aside.
Sauté the Mushrooms
- In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Cook the Garlic and Spinach
- Stir in the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2 to 3 minutes, stirring frequently.
Make the Creamy Sauce
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the heavy cream and grated Parmesan cheese. Let the sauce simmer for 2 to 3 minutes until it thickens slightly. Season with red pepper flakes (if using) and additional salt and pepper to taste.
Combine and Serve
- Return the cooked chicken to the skillet, nestling it into the creamy sauce. Spoon some sauce over the chicken to coat.
- Let the dish simmer for 3 to 4 minutes to blend the flavors. Garnish with fresh parsley or thyme and serve hot.
Nutrition
Notes
For a lighter version, substitute half-and-half for heavy cream, but note the sauce will be thinner. To make ahead, prepare the sauce and vegetables, then add the cooked chicken just before serving. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid overcooking the chicken by using a meat thermometer. This dish pairs beautifully with rice, mashed potatoes, or pasta. If using frozen spinach, thaw and squeeze dry before adding to prevent excess liquid.
