Creamy Garlic Mushroom & Spinach Chicken
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 4 cloves garlic, minced
- 8 oz (227g) mushrooms, sliced (button or cremini work well)
- 5 oz (140g) fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano, basil, thyme blend)
- 1/4 tsp red pepper flakes (optional for heat)
- Fresh parsley, for garnish (optional)
Instructions
1. Season the Chicken:
In a large bowl, season the chicken breasts with salt, pepper, and paprika. Ensure they are evenly coated for flavor.
2. Sear the Chicken:
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and sear for about 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the Garlic and Mushrooms:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the sliced mushrooms and cook for about 5 minutes, or until they are browned and tender.
4. Add the Spinach:
Toss in the fresh spinach and cook for an additional 2 minutes, allowing it to wilt.
5. Create the Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer. Add the Parmesan cheese, dried Italian herbs, and red pepper flakes (if using). Stir well until the cheese has melted and the sauce is creamy.
6. Combine and Finish:
Return the seared chicken breasts to the skillet, spooning the creamy mushroom-spinach sauce over them. Simmer for 3-4 minutes to heat through and meld the flavors.
7. Garnish and Serve:
Remove from heat, garnish with fresh parsley if desired, and serve warm over cooked pasta, rice, or with crusty bread to soak up the creamy sauce.
Notes
- Chicken Substitutes: You can also use chicken thighs for a richer flavor, or substitute with tofu for a vegetarian option.
- Cream Alternatives: For a lighter version, consider using half-and-half or low-fat yogurt (add it at the end to prevent curdling).
- Mushroom Varieties: Feel free to mix mushrooms such as shiitake or portobello for extra flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Cream Alternatives: For a lighter version, consider using half-and-half or low-fat yogurt (add it at the end to prevent curdling).
- Mushroom Varieties: Feel free to mix mushrooms such as shiitake or portobello for extra flavor.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.