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Creamy Garlic Parmesan Chicken with Spinach and Mushrooms

Elina James
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil (or butter)
  • 2 cups cremini or button mushrooms, sliced
  • 3 cups fresh spinach
  • 4 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes for heat

Instructions
 

  • Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  • Sear the Chicken: Heat olive oil (or butter) in a large skillet over medium-high heat. Sear chicken breasts for 4–5 minutes per side until golden brown. Remove and set aside (they will finish cooking in the sauce).
  • Sauté Mushrooms and Garlic: In the same skillet, add sliced mushrooms and cook until softened and golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
  • Make the Cream Sauce: Pour in chicken broth and heavy cream, stirring to deglaze the pan. Reduce heat to medium and stir in Parmesan cheese until melted and smooth. Taste and adjust seasoning with salt, pepper, and red pepper flakes (optional).
  • Add Spinach: Stir in fresh spinach and let it wilt in the sauce (about 1–2 minutes).
  • Return Chicken to the Pan: Nestle chicken breasts into the sauce. Simmer for 8–10 minutes until chicken is fully cooked (internal temperature 165°F / 74°C).
  • Serve: Spoon sauce, mushrooms, and spinach over the chicken. Garnish with extra Parmesan and fresh parsley if desired.