Ingredients You’ll Need

• 2 large boneless, skinless chicken breasts (or 4 small ones)
• 2 cups fresh spinach, washed and chopped
• 1 1/2 cups mushrooms, sliced (button, cremini, or shiitake work well)
• 3 cloves garlic, minced
• 1/2 cup onion, finely chopped
• 1/2 cup chicken broth (low sodium preferred)
• 1/2 cup heavy cream (or a lighter alternative like half-and-half)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese(optional, for garnish)

Step-by-Step Cooking Instructions

Step 1: Prepare the Chicken

1. Slice the chicken breasts in half lengthwise to create thinner cutlets.
2. Season both sides with salt, black pepper, smoked paprika, and thyme.
3. Heat a large skillet over medium-high heat and add the olive oil.
4. Sear the chicken for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove and set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, lower the heat to medium and add the butter.
2. Add the chopped onions and cook until translucent, about 2 minutes.
3. Stir in the minced garlic and sliced mushrooms. Sauté for about 5 minutes until the mushrooms are tender and slightly browned.
4. Add the spinach and stir until wilted, about 1-2 minutes.

Step 3: Create the  Creamy Sauce

1. Pour in the chicken broth, scraping up any browned bits from the pan (this adds extra flavor).
2. Stir in the heavy cream and mix well to combine.
3. Allow the sauce to simmer for 2-3 minutes until it slightly thickens.

Step 4: Bring It All Together

1. Return the cooked chicken to the skillet, nestling it into the sauce and vegetables.
2. Spoon the sauce over the chicken and let everything simmer together for another 2-3 minutes.
3. If desired, sprinkle Parmesan cheese over the top before serving.

Serving Suggestions

• Serve this chicken, spinach, and mushroom medley over steamed rice, quinoa, or pasta for a heartier meal.
• Pair it with a side of roasted vegetables or a fresh salad for a well-rounded plate.
• For a low-carb option, serve it over cauliflower rice or mashed cauliflower.