This one-skillet meal features tender chicken, sautéed mushrooms, and fresh spinach in a creamy garlic Parmesan sauce — a quick, comforting dinner.

2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts (sliced into strips)

Salt and pepper, to taste

2 tablespoons butter

8 oz mushrooms, sliced (cremini or white button)

3 cloves garlic, minced

2 cups fresh spinach

1 cup heavy cream

½ cup grated Parmesan cheese

¼ teaspoon red pepper flakes (optional)

1 teaspoon Italian seasoning

Fresh parsley, for garnish

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Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper.

Sear chicken for 5–6 minutes until golden and cooked through. Remove and set aside.

In the same skillet, melt butter. Add mushrooms and sauté for 4–5 minutes until tender.

Stir in garlic and cook for 1 minute until fragrant.

Add spinach and cook until wilted, about 1–2 minutes.

Pour in heavy cream, then stir in Parmesan, Italian seasoning, and red pepper flakes. Simmer 2–3 minutes until slightly thickened.

Return chicken to the skillet and simmer 2–3 more minutes, coating it in the sauce.

Garnish with parsley and serve warm over pasta, rice, or mashed potatoes.

Substitute chicken breasts with boneless thighs for extra juiciness.

Add sun-dried tomatoes, cooked bacon, or mozzarella for extra flavor.

For a low-carb option, serve over cauliflower rice or enjoy on its own.

Use frozen spinach if needed—thawed and drained well to avoid excess moisture.

Reheat gently with a splash of cream or broth to maintain the creamy texture.