Description
Creamy Tuscan garlic mushroom chicken made with juicy seared chicken, mushrooms, spinach, sun dried tomatoes, and a rich parmesan garlic sauce. A comforting skillet dinner that feels restaurant quality while being easy enough for busy weeknights.
Ingredients
Scale
- 4 boneless skinless chicken breasts, sliced in half lengthwise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 5 cloves garlic, minced
- 1/2 cup chopped sun dried tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley
Instructions
- Season the chicken with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium heat.
- Sear the chicken for 4 to 5 minutes per side until golden brown, then remove and set aside.
- Melt butter in the same skillet and sauté the mushrooms until browned.
- Add garlic and sun dried tomatoes, cooking for 1 minute until fragrant.
- Pour in chicken broth and heavy cream, then stir in parmesan cheese and Italian seasoning.
- Return the chicken to the skillet and simmer for 10 minutes until fully cooked.
- Stir in spinach and cook until wilted.
- Sprinkle fresh parsley over the top and serve warm.
Notes
- Freshly grated parmesan melts smoother into the sauce.
- Do not overcrowd the mushrooms while cooking.
- Add a splash of broth when reheating leftovers if the sauce thickens too much.
- Serve over pasta, rice, or mashed potatoes for a complete meal.