Description
A one-pan creamy dish with tender chicken, earthy mushrooms, and wilted spinach, perfect for a quick weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, cut into strips (boneless, skinless)
- 8 ounces mushrooms, sliced (baby bella or cremini)
- 2 cups fresh spinach, loosely packed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cooked rice, mashed potatoes, or pasta for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add the chicken strips in a single layer. Cook 4–6 minutes, turning once, until browned and cooked through (internal temperature 165°F). Remove chicken to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms. Cook 4–5 minutes, stirring occasionally, until they release moisture and start to brown.
- Add the minced garlic to the mushrooms and cook 30–45 seconds until fragrant. Scrape any browned bits from the pan for extra flavor.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan and let the sauce simmer for 2–3 minutes until slightly thickened.
- Return the chicken to the pan and stir to coat. Add the fresh spinach and cook 1–2 minutes until wilted.
- Season with salt and black pepper to taste. Serve immediately over rice, mashed potatoes, or pasta.
Notes
For a lighter version, replace heavy cream with half-and-half. Use dairy-free alternatives for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian