Description
This creamy, savory dish is the perfect combination of tender chicken, sautéed spinach, golden potatoes, and earthy mushrooms, all smothered in a luscious, rich sauce. It’s a comforting and hearty meal that’s perfect for family dinners!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 cup sliced mushrooms
- 4 cups fresh spinach
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
- Fresh parsley (for garnish)
Instructions
-
Prepare the Chicken:
Season both sides of the chicken breasts with garlic powder, onion powder, salt, and pepper. -
Cook the Chicken:
In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. -
Cook the Potatoes:
In the same skillet, add the cubed potatoes and cook for 5-7 minutes, or until golden brown. Season with salt and pepper. Remove the potatoes and set aside with the chicken. -
Sauté the Mushrooms and Spinach:
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, or until they soften. Add the spinach and cook until wilted. -
Make the Creamy Sauce:
Pour in the heavy cream and chicken broth, stirring to combine. Add the thyme, basil, and Parmesan cheese. Let the sauce simmer for 3-4 minutes to thicken slightly. -
Combine:
Return the chicken and potatoes to the skillet, spooning the sauce over the top. Cook for an additional 5 minutes to heat everything through and let the flavors meld. -
Serve:
Garnish with fresh parsley and serve hot!
Notes
- For a richer sauce, you can add more Parmesan cheese to taste.
- If you want a lighter version, you can substitute the heavy cream with half-and-half or coconut milk.
- You can use any type of potatoes you prefer (Yukon Gold, red potatoes, or baby potatoes work great).
- Feel free to add other vegetables such as bell peppers or zucchini for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate (¼ of the recipe)
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg