Ingredients

Scale

For the Chicken:

1.5 lbs boneless skinless chicken breasts or thighs (sliced or halved)
2 tablespoons olive oil or butter
Salt and black pepper, to taste
1/2 teaspoon paprika (optional)

For the Creamy Spinach Mushroom Sauce:

2 tablespoons unsalted butter
8 oz mushrooms, sliced (cremini or white button)
4 cloves garlic, minced
1 small yellow onion, finely diced
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups baby spinach (lightly packed)
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Optional: Red pepper flakes or a splash of lemon juice

Instructions

Step 1: Cook the Chicken

Season the chicken with salt, pepper, and paprika. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 4–5 minutes per side depending on thickness). Remove and set aside.

Step 2: Sauté the Vegetables

In the same skillet, melt 2 tablespoons of butter. Add onions and mushrooms and cook until softened and golden brown, about 6–7 minutes. Stir in the minced garlic and sauté for 1 more minute.

Step 3: Build the Sauce

Deglaze the pan with chicken broth, scraping up the flavorful bits from the bottom. Reduce heat to low, add the heavy cream and Parmesan cheese, stirring until the sauce thickens (2–3 minutes).

Step 4: Add Spinach

Stir in the spinach, letting it wilt gently into the sauce. Add Italian seasoning, taste and adjust salt and pepper. You can add a pinch of red pepper flakes for a touch of heat or a splash of lemon juice to brighten the flavors.

Step 5: Return Chicken and Finish

Place the cooked chicken back into the skillet, spooning sauce over the top. Simmer gently for 2–3 minutes to heat everything through and let the flavors meld.

Notes

Don’t overcrowd your mushrooms — give them space to brown. If needed, sauté in batches to keep them from steaming.