Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz fresh mushrooms, sliced
- 2 cups fresh spinach, washed and stems removed
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Gather and prepare all ingredients, washing spinach and slicing mushrooms.
- Pat chicken breasts dry and season with salt, pepper, and thyme.
- Heat olive oil in a skillet and sauté chicken for 6-7 minutes on each side until golden brown.
- In the same skillet, cook mushrooms for 5 minutes, then add garlic and cook for 1 minute.
- Pour in chicken broth, scrape the skillet, bring to a simmer, then stir in heavy cream and cook until slightly thickened.
- Fold in spinach and cook until wilted, about 2 minutes.
- Return chicken to the skillet, spoon sauce over, and simmer for 2-3 minutes.
- Serve garnished with parsley.
Notes
- Ensure chicken reaches an internal temperature of 165°F.
- Keep an eye on the garlic to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg