Juicy pan-seared chicken breasts smothered in a silky garlic-Parmesan cream sauce with sautéed mushrooms and fresh spinach. Elegant yet easy, this one-pan dish is full of flavor and ready in under 40 minutes.
Time
- Prep: 10 minutes
- Cook: 25 minutes
- Total: ~35 minutes
Ingredients (Serves 4)
Chicken
- 4 boneless, skinless chicken breasts
- Salt & black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
Sauce
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 2 cups fresh spinach
- ½ tsp Italian seasoning
- Pinch red pepper flakes (optional)
Instructions
Cook the Chicken
- Season chicken with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Sear chicken 5–6 minutes per side until golden and cooked through.
- Remove and set aside.
Sauté Mushrooms
- In the same skillet, melt butter.
- Add mushrooms and cook until browned and tender (5 minutes).
- Stir in garlic and cook 30 seconds.
Make the Sauce
- Pour in chicken broth and scrape up browned bits.
- Stir in cream, Parmesan, Italian seasoning, and red pepper flakes.
- Simmer 3–4 minutes until slightly thickened.
Add Spinach & Chicken
- Stir in spinach until wilted.
- Return chicken to skillet and spoon sauce over top.
- Simmer 5 minutes until heated through.
Serving Suggestions
- Serve over pasta, rice, or mashed potatoes
- Pair with roasted vegetables or a simple salad
- Great with crusty bread to soak up the sauce
Q & A
Q: Can I make this lighter?
Yes — use half-and-half or evaporated milk and reduce Parmesan slightly.
Q: Can I use chicken thighs?
Absolutely — boneless thighs work great.
Q: Can I make it ahead?
Yes — store refrigerated up to 3 days. Reheat gently.
