Description
An indulgent weeknight dinner that comes together in under 30 minutes, featuring tender chicken, golden mushrooms, and a silky Parmesan cream sauce.
Ingredients
- 1 lb chicken breast, thinly sliced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, loosely packed
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Cooked rice, mashed potatoes, or pasta, for serving
Instructions
- Pat the chicken slices dry and season both sides with salt and pepper. Heat a large skillet over medium heat and add the olive oil.
- When the oil shimmers, add the chicken in a single layer without crowding. Cook 2–3 minutes per side until golden and cooked through, then transfer to a plate and tent loosely with foil.
- In the same skillet, add the sliced mushrooms and sauté until golden brown, about 4–5 minutes.
- Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Return the chicken to the skillet, add the spinach, and stir until wilted, about 1–2 minutes.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until the sauce thickens slightly, about 2–4 minutes.
- Taste and adjust seasoning with salt and pepper, then serve immediately over rice, mashed potatoes, or pasta.
Notes
Thinly sliced chicken cooks quickly and remains tender. Use freshly grated Parmesan for better melting. Gently reheat leftovers with added splash of liquid if needed.