Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
2 tablespoons of olive oil
1 small onion, chopped
3 cloves of minced garlic
2 cups sliced mushrooms
2 cups fresh spinach
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated parmesan
1 teaspoon Italian seasoning
1/4 teaspoon red chili pepper flakes (optional)
Chopped fresh parsley (for garnish)
Directions:
Season the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes on each side, or until browned and cooked through. Remove from pan and set aside.
In the same pan, add the chopped onion and fry for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes.
Add the sliced mushrooms and cook for 5 minutes until starting to brown.
Stir in the fresh spinach and cook until wilted.
Pour in the heavy cream and chicken broth, bringing the mixture to a boil.
Stir in grated Parmesan, Italian seasoning, and red pepper flakes if using. Cook until sauce thickens, about 3 to 4 minutes.
Return the chicken breasts to the pan, pampering them with the creamy sauce. Cook for an additional 2-3 minutes to warm through.
Garnish with fresh parsley before serving.
Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes
Kcal: 450 kcal | Servings: 4 servings
