Creamy, savory, and done in under 30 minutes!
Ingredients
(As provided)
- 1–2 cups fresh spinach (added at the end)
Instructions
1. Prepare the Chicken
- Slice each chicken breast horizontally to make 4 thinner cutlets (optional but helps them cook evenly).
- Season both sides with salt and black pepper.
2. Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 4–5 minutes per side, until golden brown and cooked through.
- Remove to a plate and cover loosely.
3. Cook the Mushrooms
- In the same skillet, lower heat to medium and melt the butter.
- Add sliced mushrooms and cook 5–6 minutes, stirring occasionally, until browned and softened.
- Add minced garlic and cook 30 seconds until fragrant.
4. Make the Sauce
- Pour in the chicken broth, scraping up the browned bits.
- Let it simmer 3 minutes to reduce slightly.
- Stir in the light cream and simmer 2–3 minutes until creamy.
5. Add Chicken & Spinach
- Add chicken back into the skillet.
- Stir in the fresh spinach, letting it wilt into the sauce.
- Simmer 1–2 minutes to warm everything through.
Serve With:
✨ Mashed potatoes
✨ Rice or quinoa
✨ Buttered pasta
✨ Crusty bread to soak the sauce
