Creamy Tuscan Chicken with Mushrooms
"Succulent pan-seared chicken breasts smothered in a rich and creamy sauce with earthy mushrooms and fragrant garlic, reminiscent of a Tuscan-inspired meal. This dish is hearty, flavorful, and surprisingly easy to prepare, perfect for a cozy dinner for two."
Ingredients
All Steps
Pat chicken breasts dry and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Remove chicken from the skillet and set aside.
Add sliced mushrooms to the same skillet and cook until softened and browned, about 5-7 minutes. Add minced garlic and dried thyme, cooking for another minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the heavy cream and Parmesan cheese. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Stir in the baby spinach and cook until wilted, about 1-2 minutes. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Serve immediately.
Optional: Garnish with fresh parsley or more Parmesan cheese.