Creamy Parmesan Chicken With Mushrooms and Spinach

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat 2 tablespoons of olive oil in a large skillet until heated.

Add 4 thinly sliced boneless chicken breasts to the skillet and cook until both sides are browned and the center is no longer pink.

Remove the chicken from the skillet and set aside on a plate.

Add 8 ounces of sliced mushrooms to the skillet and cook until softened.

Transfer the cooked mushrooms to the same plate as the chicken to keep them separate.

Wipe the skillet with a paper towel to prevent the sauce from turning black or brown.

Melt 1/4 cup of butter in the skillet, then add 2 minced garlic cloves and cook until aromatic.

Add 1 tablespoon of flour to the garlic and butter mixture to create a roux.

Pour in 1/2 cup of chicken broth and 1 cup of heavy cream, stirring until thickened.

Season the sauce with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.

Add 1 cup of chopped spinach to the sauce and cook until wilted.

Once the sauce has thickened and the spinach is wilted, return the chicken and mushrooms to the skillet and heat through.

Serve the dish over pasta if desired, as the sauce makes extra.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens