Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

This skillet dish is both easy to make and quite tasty! 

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. 
3. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. 
4. Remove from the skillet and set aside.
5. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. 
6. Add the minced garlic and cook for another 1-2 minutes.
7. Add the sliced mushrooms and cook for 5 minutes until they start to brown.
8. Stir in the fresh spinach and cook until wilted.
9. Pour in the heavy cream and chicken broth, bringing the mixture to a simmer.
10. Stir in the grated Parmesan cheese, Italian seasoning, and red pepper flakes if using. 
11. Cook until the sauce thickens, about 3-4 minutes.
12. Return the chicken breasts to the skillet, spooning the creamy sauce over them. 
13. Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.

four servings

I would serve this with a nice side salad.