Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 8 oz cremini mushrooms, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Step 2: Add mushrooms and onion to the skillet and cook until softened, about 5 minutes. Add garlic and thyme and cook for another minute until fragrant.
- Step 3: Stir in spinach and cook until wilted, about 2-3 minutes.
- Step 4: Return chicken to the skillet. Pour in heavy cream and chicken broth. Bring to a simmer, then reduce heat to low and cook for 5 minutes, or until sauce has slightly thickened.
- Step 5: Stir in Parmesan cheese and season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if needed to maintain creaminess.
- Serve this hearty skillet over your favorite pasta, rice, or mashed potatoes for a complete and satisfying meal.
- For extra depth of flavor, sauté the mushrooms and onions with a tablespoon of butter before adding the garlic and thyme.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American