Description
A rich Italian-inspired chicken dish simmered in a creamy sauce with spinach, mushrooms, sun-dried tomatoes, and Parmesan.
Ingredients
2 boneless skinless chicken breasts (sliced horizontally into 4 cutlets)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
4 tablespoons butter
8 ounces white or cremini mushrooms (sliced)
2 tablespoons all-purpose flour
1 cup baby spinach
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons minced garlic
1 cup chicken broth
1 cup heavy cream
2 tablespoons Italian seasoning
1 cup grated Parmesan cheese
Instructions
1. Season the chicken cutlets with salt, pepper, and garlic powder.
2. Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side until browned. Transfer to a plate.
3. In the same skillet, melt the butter over medium-high heat. Add mushrooms and cook 5 minutes until lightly browned.
4. Add spinach, sun-dried tomatoes, garlic, and flour. Cook 1–2 minutes until spinach softens.
5. Pour in chicken broth and heavy cream. Stir in Italian seasoning. When it simmers, reduce heat and mix in Parmesan until smooth.
6. Return the chicken to the skillet and let the sauce thicken for 3–4 minutes.
7. Spoon the sauce over the chicken and serve warm with pasta, rice, or mashed potatoes.
Notes
Omit flour for a gluten-free version. Reheat gently with a splash of broth to loosen the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Quick & Easy Dinners
- Method: Skillet
- Cuisine: Italian