Description
This creamy Parmesan chicken with spinach and mushrooms is a rich, comforting main course perfect for a quick weeknight dinner. Tender chicken breasts are seared and served in a luscious sauce made with garlic, mushrooms, fresh spinach, heavy cream, and Parmesan cheese, creating a deliciously satisfying gluten-free meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce and Vegetables
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
Instructions
- Season the Chicken: Begin by seasoning both sides of the chicken breasts evenly with salt, black pepper, and Italian seasoning to infuse flavor.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the skillet and cook for 5–6 minutes on each side until they develop a golden crust and are cooked through. Remove from the skillet and set aside.
- Sauté Mushrooms: In the same skillet, melt the butter. Add the sliced mushrooms and cook for 4–5 minutes until they are browned and have released their moisture.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Simmer with Broth: Pour in the chicken broth and allow it to simmer for 2 minutes to reduce slightly and concentrate the flavors.
- Create Creamy Sauce: Stir in the heavy cream and grated Parmesan cheese, continuing to cook until the sauce is smooth and has thickened slightly to coat the back of a spoon.
- Add Spinach: Add the fresh spinach to the skillet and cook for about 2 minutes until it wilts down and becomes tender.
- Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Let everything simmer together for an additional 3–5 minutes to meld the flavors and heat through.
- Serve: Serve the chicken warm with plenty of the creamy spinach and mushroom sauce spooned over the top.
Notes
- For a lighter dish, substitute half-and-half in place of heavy cream.
- Boneless chicken thighs can be used instead of breasts for a juicier texture.
- This recipe is naturally gluten-free, making it suitable for gluten-free diets.
