Ingredients:
2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
2 tbsp olive oil or butter
4 cloves garlic, minced
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
8 oz cremini or button mushrooms, sliced
1 cup baby spinach
½ cup chicken broth
½ cup heavy cream (or coconut cream for dairy-free)
½ cup grated Parmesan cheese (optional)
Salt and black pepper, to taste
Instructions:
1. Sear the chicken: Heat 1 tbsp oil or butter in a large skillet over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook until golden brown and fully cooked, about 5–6 minutes. Remove and set aside.
2. Sauté the mushrooms: In the same pan, add the remaining oil or butter. Sauté mushrooms until browned and tender, about 4 minutes. Add garlic and red pepper flakes, cooking for another 30 seconds.
3. Make the sauce: Pour in the chicken broth and let it reduce slightly. Stir in heavy cream and Parmesan (if using), simmering until the sauce thickens.
4. Add spinach & chicken: Stir in the spinach and cooked chicken, allowing the spinach to wilt. Simmer for 1–2 minutes.
5. Serve: Taste and adjust seasoning. Serve over cauliflower rice, zucchini noodles, or mashed potatoes for a full meal.
Would you like any variations, like adding sun-dried tomatoes or making it extra creamy?
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