Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 8 oz (225 g) mushrooms, sliced
- 4 cloves garlic, minced
- 4 cups fresh spinach
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
1. Season the Chicken
Pat the chicken dry and season both sides with salt, pepper, and paprika.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side until golden brown and nearly cooked through. Remove and set aside.
3. Cook the Mushrooms
In the same skillet, add the sliced mushrooms. Cook for 4–5 minutes until browned and their moisture has evaporated.
4. Add Garlic and Spinach
Stir in the garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes.
5. Make the Sauce
Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 2–3 minutes until slightly thickened.
6. Finish the Dish
Return the chicken to the skillet. Spoon sauce over the chicken and simmer for another 3–5 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Serving Suggestions
- Cauliflower rice
- Zucchini noodles
- Steamed broccoli
- Roasted asparagus
Approximate Nutrition (Per Serving)
- Calories: 420
- Protein: 38 g
- Fat: 27 g
- Net Carbs: 5–7 g
