Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cups fresh baby spinach
- 8 oz cremini or button mushrooms
- 1 cup heavy cream (or half-and-half)
- 3 garlic cloves, minced
- 1 cup low-sodium chicken broth
- ½ cup grated Parmesan cheese
- Olive oil, salt, and pepper
Instructions
- Gather and prep all ingredients—wash and chop mushrooms and mince garlic.
- In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper, then cook for about 6 minutes per side until golden brown. Remove from skillet.
- In the same skillet, add garlic and mushrooms; sauté until mushrooms are tender.
- Pour in heavy cream and chicken broth, stirring well while scraping up any browned bits. Simmer for about 5 minutes until slightly thickened.
- Fold in spinach and Parmesan cheese until the spinach wilts down.
- Return chicken to the skillet, coating it well with the sauce; heat through for another couple of minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 540
- Sugar: 2g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 155mg