4 boneless, skinless chicken breasts (8 oz each)
1 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil (add more if needed)
4 garlic cloves, minced
6 oz cremini mushrooms, sliced (~2 cups)
1 tbsp unsalted butter
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
1 cup heavy cream
1/4 cup grated parmesan cheese
6 cups fresh spinach (packed)
Instructions:
Season the Chicken: Pat the chicken breasts dry and season with salt and pepper on both sides.
Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer, cooking for 3-5 minutes per side until golden. Transfer chicken to a plate (it doesn’t need to be fully cooked at this stage).
Cook Garlic and Mushrooms: In the same skillet (adding more oil if needed), sauté garlic and mushrooms for 3-5 minutes, stirring occasionally until the mushrooms are browned and the liquid evaporates.
Deglaze the Pan: Reduce heat to medium and stir in butter until melted. Pour in the chicken broth and white wine, scraping up any browned bits from the pan. Let it simmer and reduce by half (about 4-5 minutes).
Make the Creamy Sauce: Stir in heavy cream and simmer for 2-3 minutes until the sauce thickens. Reduce heat and add grated parmesan, stirring until smooth.
Add Spinach: Toss the spinach into the pan and cook for 2-3 minutes, stirring until wilted.
Finish the Chicken: Return the chicken to the skillet, nestling it into the sauce. Simmer for 3-5 minutes until the chicken is cooked through.
