Ingredients
- Boneless, skinless chicken breasts: 4 (about 6oz each)
- Baby spinach: 6 ounces
- Yukon Gold potatoes: 1.5 pounds, peeled and cubed
- Cremini mushrooms: 8 ounces, sliced
- Heavy cream: 1 cup
- Chicken broth: 1/2 cup
- Garlic: 3 cloves, minced
- Olive oil: 2 tablespoons
Instructions
- Step 1: Season chicken breasts with salt, pepper, and any other desired spices (like paprika or garlic powder). Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4-5 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 2: Add potatoes to the skillet and cook for about 8-10 minutes, stirring occasionally, until slightly softened and starting to brown. Add mushrooms and garlic to the skillet and cook for another 5-7 minutes, until mushrooms are softened and garlic is fragrant.
- Step 3: Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan.
- Step 4: Reduce heat to medium-low. Pour in heavy cream and stir to combine. Bring to a simmer, then return the chicken breasts to the skillet.
- Step 5: Spoon the sauce over the chicken breasts. Cover the skillet and simmer for about 10-15 minutes, or until the chicken is cooked through and the potatoes are tender.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a skillet over medium-low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this creamy chicken over a bed of rice or egg noodles to soak up all that delicious sauce.
- Don't overcrowd the skillet when searing the chicken; cook in batches if necessary to ensure proper browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American