Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup baby spinach
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a skillet over medium heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant. Add mushrooms and cook for 3-4 minutes.
- Stir in chicken broth, heavy cream, and Parmesan cheese. Simmer until thickened.
- Add spinach and cook until wilted. Return chicken to the skillet and simmer for 5 minutes.
- Serve hot with rice or pasta.
Notes
- Substitute spinach with kale or arugula.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 30g
- Carbohydrates: 6g
- Protein: 38g