Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups fresh spinach leaves
1 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Fresh parsley, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Season Chicken:
Season the chicken breasts with salt and pepper on both sides.
Sear Chicken:
In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear them for 2-3 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Cook Mushrooms and Spinach:
In the same skillet, add minced garlic and sliced mushrooms. Sauté until the mushrooms are tender.
Add fresh spinach to the skillet and cook until wilted.
Prepare Cream Sauce:
Pour in chicken broth and heavy cream. Stir in Parmesan cheese, dried thyme, onion powder, garlic powder, and paprika. Mix until the cheese is melted and the sauce is well combined.
Return Chicken to Skillet:
Place the seared chicken breasts back into the skillet, nestling them into the spinach and mushroom mixture.
Bake:
Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
Garnish and Serve:
Garnish with fresh chopped parsley and serve the chicken, spinach, and mushroom dish hot