Ingredients
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4 boneless, skinless chicken breasts
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1 lb (450 g) baby potatoes, halved
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8 oz (225 g) mushrooms, sliced
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2 cups fresh spinach
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1 medium onion, sliced
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup chicken broth
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1/2 cup grated Parmesan cheese
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1 teaspoon paprika
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1 teaspoon dried thyme (or Italian seasoning)
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Salt and black pepper, to taste
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2 tablespoons olive oil
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2 tablespoons unsalted butter
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Fresh parsley for garnish (optional)
Instructions
1. Season and sear the chicken
Season chicken breasts with salt, pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken and sear for 5–6 minutes per side, until golden brown. Remove and set aside.
2. Cook the potatoes
In the same skillet, add 1 tablespoon butter.
Add the halved baby potatoes, season lightly with salt and pepper, and cook for 8–10 minutes until they begin to soften and turn golden.
Remove and set aside with the chicken.
3. Sauté the vegetables
Add the remaining butter to the skillet.
Add sliced onions and mushrooms, cooking for 4–5 minutes until tender.
Stir in the garlic and cook 1 minute until fragrant.
4. Add spinach
Add the fresh spinach and cook until wilted.
5. Create the creamy sauce
Pour in the heavy cream and chicken broth.
Add the Parmesan cheese and dried thyme.
Stir well, letting the sauce simmer on medium-low for 3–4 minutes until slightly thickened.
6. Return chicken and potatoes to the skillet
Place the seared chicken breasts and cooked potatoes back into the sauce.
Cover and let everything simmer for 10–12 minutes, or until the chicken is fully cooked and the potatoes are tender.
7. Serve
Taste and adjust seasoning with salt and pepper if needed.
Garnish with fresh parsley and serve hot.
