Ingredients
Method
Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides evenly with salt, pepper, and paprika.
- Heat 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. Transfer 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 spinach and cook until wilted, about 2 to 3 minutes.
Make the Creamy Sauce
- Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from 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 a pinch of red pepper flakes (if using), plus 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 it.
- 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 the heavy cream, but note the sauce will be thinner. To make it dairy-free, use full-fat coconut milk and omit the Parmesan or use a vegan alternative. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop. This skillet pairs beautifully with rice, mashed potatoes, or pasta to soak up the sauce. Avoid overcooking the chicken by using an instant-read thermometer; it should reach 165°F. For extra flavor, add a splash of white wine after the mushrooms, letting it reduce before adding broth. If using frozen spinach, thaw and squeeze dry before adding to prevent excess moisture.