🍄🧄 Savory Garlic Mushroom Chicken with Spinach

📝 Ingredients (Serves 4)

🍗 Chicken

• 4 boneless, skinless chicken breasts (or thighs)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 2 tbsp olive oil or butter

🍄 Mushroom Garlic Sauce

• 8 oz mushrooms, sliced (cremini or button)

• 3–4 cloves garlic, minced

• 1 cup chicken broth

• ¾ cup heavy cream (or half-and-half)

• ½ cup grated Parmesan

• 1 tsp Italian seasoning

• 2 cups fresh spinach

• Optional: ¼ tsp red pepper flakes

👩‍🍳 Instructions

1️⃣ Sear the Chicken

1. Season chicken with salt, pepper, and paprika.

2. Heat oil in large skillet over medium heat.

3. Sear chicken 4–5 minutes per side until golden.

4. Remove and set aside (it will finish cooking later).

2️⃣ Cook Mushrooms

1. In the same pan, add mushrooms.

2. Cook 5–6 minutes until browned and moisture evaporates.

3. Add garlic and cook 30 seconds until fragrant.

3️⃣ Make the Sauce

1. Pour in chicken broth and simmer 3–4 minutes.

2. Stir in heavy cream, Parmesan, and Italian seasoning.

3. Simmer until slightly thickened (about 5 minutes).

4️⃣ Add Spinach & Finish

1. Stir in spinach until wilted.

2. Return chicken to skillet.

3. Spoon sauce over top and simmer 5–8 minutes until chicken reaches 165°F (75°C).

5️⃣ Serve

Garnish with extra Parmesan or fresh parsley.

Serve over:

• Mashed potatoes

• Pasta

• Rice

• Or cauliflower mash (low-carb option)

🔥 Pro Tips

• Pound chicken evenly for even cooking.

• Don’t overcrowd mushrooms — they need space to brown.

• For thicker sauce: add 1 tsp cornstarch slurry.

• For deeper flavor: add splash of white wine before broth.

❓ Q & A

Q1: Can I make this dairy-free?

Use coconut cream instead of heavy cream and skip Parmesan.

Q2: Can I use frozen spinach?

Yes, but thaw and squeeze dry first.

Q3: How long does it keep?

Refrigerate up to 3 days. Reheat gently.

Q4: Can I make it keto?

Yes — it’s naturally low in carbs.

Q5: Can I bake instead of skillet?

Yes. After making sauce, bake at 375°F for 20–25 minutes.