Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 1 cup heavy cream
- 4 cloves fresh garlic, minced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 1/2 cup sun-dried tomatoes, sliced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh basil, chopped
- 1 cup chicken broth
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
- Lemon juice to taste
Instructions
- Prepare the Ingredients: Gather all the ingredients together before you begin cooking.
- Sauté Aromatics: In a large skillet, melt butter and add olive oil. Sauté minced garlic for about 1 minute.
- Cook the Chicken: Season the chicken with salt, pepper, and herbs. Cook for 5–7 minutes on each side until golden brown; set aside.
- Sauté the Mushrooms: In the same skillet, add more butter and sliced mushrooms. Cook for about 5 minutes until golden.
- Make the Cream Sauce: Pour in chicken broth, scrape the pan, and simmer. Add heavy cream and sun-dried tomatoes, then simmer until thickened.
- Add Spinach and Herbs: Toss in spinach and cooked chicken, allowing spinach to wilt and mix in fresh herbs.
- Serve Hot: Plate chicken and pour sauce over. Finish with Parmesan and a squeeze of lemon juice.
Notes
For lighter version, use half-and-half instead of heavy cream. This dish pairs well with crusty bread or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Non-Vegetarian