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Chicken with spinach and mushrooms in creamy parmesan sauce served in a white shallow bowl.

Chicken with Spinach and Mushrooms in Creamy Parmesan Sauce

Juicy seared chicken breasts baked in a velvety garlic Parmesan sauce with cremini mushrooms and baby spinach. A 30-minute Mediterranean skillet meal ideal for weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • - 4 large boneless skinless chicken breasts approx. 1.5 lbs
  • - 1 tbsp extra virgin olive oil
  • - 1 tsp Italian seasoning
  • - 1/2 tsp garlic powder
  • - 1/2 tsp sea salt
  • - 1/4 tsp freshly cracked black pepper
For the Creamy Spinach & Mushroom Sauce:
  • - 1 tbsp unsalted butter
  • - 8 oz cremini mushrooms sliced
  • - 3 cloves garlic minced
  • - 1/2 cup chicken broth
  • - 1 cup heavy cream
  • - 1 tbsp fresh lemon juice
  • - 1/2 tsp dried oregano
  • - 3 cups fresh baby spinach roughly chopped
  • - 1/2 cup oil-packed sun-dried tomatoes drained and chopped
  • - 1/2 cup freshly grated Parmesan cheese
  • - 1 cup shredded mozzarella cheese for topping
  • - Fresh chopped parsley for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or prepare a large oven-safe skillet.
  2. Pat chicken breasts dry with paper towels. Season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3–4 minutes per side until golden brown. Transfer chicken to baking dish or plate.
  4. Reduce skillet heat to medium and melt butter. Add sliced cremini mushrooms and cook for 4–5 minutes until browned and moisture evaporates. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in chicken broth and fresh lemon juice, scraping up browned pan bits with a wooden spoon.
  6. Stir in heavy cream, dried oregano, chopped baby spinach, and sun-dried tomatoes. Simmer gently for 2 minutes until spinach wilts.
  7. Whisk in freshly grated Parmesan cheese until melted and smooth.
  8. Pour sauce over chicken in baking dish or skillet. Top generously with shredded mozzarella cheese.
  9. Bake uncovered for 15–20 minutes until chicken internal temperature reaches 165°F (74°C). Broil for 2–3 minutes until cheese is bubbly and golden.
  10. Rest 5 minutes, garnish with fresh chopped parsley, and serve warm.

Notes

- Chicken Thigh Swap: Boneless skinless thighs work great; extend bake time by 5 minutes.
- Wine-Free Deglazing: Lemon juice and chicken broth replace traditional white wine seamlessly.