Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup sliced mushrooms (cremini or button work well)
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
If you’re looking to switch things up, you can substitute the chicken breasts with thighs for a juicier option. For a lighter version, try using half-and-half instead of heavy cream.
Instructions
- Season the chicken breasts with salt, pepper, and thyme.
- In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, add the mushrooms and sauté until they begin to brown, about 4 minutes. This step always reminds me of those afternoons spent with my abuela, learning to coax out the flavors with patience.
- Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze, capturing all those delicious bits.
- Reduce the heat to low and stir in the heavy cream. Allow it to simmer gently, then return the chicken to the skillet.
- Add the fresh spinach, stirring until wilted, about 2 minutes.
- Sprinkle the Parmesan cheese over the top, allowing it to melt into the sauce.
- Simmer until the chicken is cooked through and the sauce has thickened slightly, about 5 minutes. Serve warm, savoring each creamy, savory bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International