Tender golden chicken breasts simmered in a rich, creamy Parmesan sauce with sautéed mushrooms, fresh spinach, garlic, and Italian herbs. A cozy, restaurant-style dinner that’s easy to make at home!
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Italian
Diet:Gluten Free
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp Italian seasoning
½ tsp paprika
2 tbsp olive oil
1 tbsp butter
250 g mushrooms, sliced
4 cloves garlic, minced
1 small onion, finely diced
240 ml heavy cream
180 ml chicken broth
80 g sun-dried tomatoes, drained and sliced
60 g grated Parmesan cheese
120 g fresh spinach
1 tsp Italian seasoning
½ tsp red pepper flakes, optional
½ tsp salt
¼ tsp black pepper
Instructions
Pat the chicken breasts dry. Season both sides with salt, black pepper, Italian seasoning, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until golden brown. Transfer to a plate. The chicken doesn’t need to be fully cooked yet.
In the same skillet, add the sliced mushrooms. Cook for 4–5 minutes until browned and their moisture has evaporated.
Add the onion and cook for 2–3 minutes. Stir in the garlic and cook for about 30 seconds.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Add the heavy cream, sun-dried tomatoes, Italian seasoning, red pepper flakes, salt, and pepper. Simmer gently for 3–4 minutes.
Stir in the Parmesan cheese until melted and smooth. Add the spinach and cook for 1–2 minutes, until wilted.
Return the chicken and any juices to the skillet. Spoon the sauce over the chicken, cover, and simmer on low for 5–8 minutes, or until the chicken reaches 74°C internally.
Garnish with extra Parmesan and fresh parsley if desired.
Notes
Keep the sauce at a gentle simmer after adding the cream. Boiling it aggressively can cause the sauce to separate.