Chicken and Spinach in Creamy Parmesan Mushroom Sauce
Ingredients (serves 2–3)
- 2 large chicken breasts (or 4 small fillets)
- Salt & black pepper
- 1 tsp paprika (optional)
- 2–3 tbsp olive oil or butter
Sauce:
- 200–250 g mushrooms (sliced)
- 3–4 cloves garlic (minced)
- 2 cups fresh spinach
- 1 cup cooking cream (or heavy cream)
- ½ cup grated Parmesan cheese
- ½ cup chicken stock (or water)
- 1 tsp Italian herbs (or oregano + basil mix)
- 1 tbsp butter (optional, for richness)
Instructions
1. Prepare and cook chicken
- Slice chicken breasts horizontally if thick.
- Season with salt, pepper, and paprika.
- Heat oil in a pan over medium-high heat.
- Sear chicken 4–5 minutes per side until golden and cooked through.
- Remove and set aside.
2. Cook mushrooms
- In the same pan, add a little butter if needed.
- Sauté mushrooms until they release water and turn golden (5–7 minutes).
3. Add garlic & spinach
- Add garlic and cook for 30 seconds.
- Toss in spinach and cook until wilted.
4. Make the creamy sauce
- Pour in chicken stock and let it simmer 2 minutes.
- Add cream and stir well.
- Mix in Parmesan cheese and herbs.
- Simmer until slightly thickened.
5. Combine
- Return chicken to the pan.
- Spoon sauce over it and simmer 3–5 minutes so flavors blend.
Serving ideas
- Pasta (fettuccine or penne works best)
- Mashed potatoes
- Rice or garlic bread
Small tips
- Don’t boil the cream—keep it at a gentle simmer so it stays smooth.
- If the sauce gets too thick, loosen it with a splash of milk or stock.
- Fresh Parmesan makes a big difference in flavor.