Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side or until golden and cooked through. Remove from the skillet and set aside.
- In the same skillet, add butter and sauté the sliced mushrooms until tender, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring well to combine. Bring to a simmer, and add the Parmesan cheese, stirring until melted and the sauce thickens.
- Add spinach and cook until wilted, about 2 minutes. Sprinkle in Italian seasoning and red pepper flakes if using.
- Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for 3-5 minutes to heat the chicken through.
- Garnish with fresh parsley and additional Parmesan if desired. Serve hot.
Notes
- Serve over pasta, rice, or mashed potatoes for a complete meal.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- Substitute kale or arugula if you prefer a different green.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Sauté
- Cuisine: Italian-American