Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Instructions

1. Brown the chicken: In a large skillet over medium-high heat, heat **2 tbsp olive oil** until hot. Add the **4 chicken breasts halved crosswise** (8 pieces total) in a single layer and cook for about **4 minutes per side** (about 8 minutes total) until lightly browned. Season with **salt** and **black pepper** to taste as they cook. Transfer the browned chicken pieces to a plate and set aside.
2. Cook the mushrooms: In the same skillet, add the **10 oz sliced mushrooms** to the remaining oil and browned bits. Season the mushrooms with a pinch of **salt**. Cook over medium heat for about **5 minutes**, stirring occasionally, until the mushrooms are moist, dark, and nicely browned. Remove the cooked mushrooms from the pan and set aside with the chicken.
3. Start the sauce base: In the same skillet, add **4 tbsp butter** and allow it to melt over medium heat. Add **4 minced garlic cloves** and cook for **1–2 minutes**, stirring, until the garlic is fragrant and just starting to brown lightly (do not let it burn).
4. Make the roux: Sprinkle **1 tbsp rice or wheat flour** over the melted butter and garlic. Stir continuously for about **1 minute** to form a smooth paste and cook off the raw flour taste.
5. Build the cream sauce: Slowly pour in **1 cup chicken broth** and **1 cup heavy cream**, whisking or stirring constantly to avoid lumps. Add **1/2 cup grated Parmesan cheese** and continue to cook over medium-low heat for **2–3 minutes**, stirring, until the sauce thickens slightly and the Parmesan is melted and smooth.
6. Season the sauce: Stir in **1/2 tsp salt**, **1/2 tsp garlic powder**, and **1/4 tsp black pepper**. Taste the creamy Parmesan sauce and adjust seasoning with a little more salt or pepper if needed.
7. Add the spinach: Add **1 cup fresh spinach** to the skillet and stir into the hot sauce until the spinach wilts, about **1–2 minutes**. You can add more spinach if you prefer a greener dish.
8. Combine and reheat: Return the browned **chicken pieces** and **cooked mushrooms** to the skillet, nestling them into the creamy Parmesan sauce with spinach. Cover the pan with a lid and let the chicken and mushrooms reheat gently in the sauce for **2–3 minutes**, or until heated through and the chicken is fully cooked (165°F internal temperature).
9. Serve: Remove the lid, give everything a gentle stir to coat the **chicken, mushrooms, and spinach** in the creamy Parmesan sauce, and serve immediately over pasta, rice, or mashed potatoes.