Prep chicken. First, start by patting 1 ½ pounds of boneless, skinless chicken breast dry and trim any excess fat as needed. Next, you want to season both sides of the chicken with ½ teaspoon of salt & pepper (or to taste) and set aside. Prep veggies. If not done already, wash and slice 8 ounces of mushrooms, mince 1 teaspoon of garlic (1 clove), and wash and roughly chop 1 cup of baby spinach. Set these aside too, for later use.
Sear chicken. Next, heat a large skillet over medium heat with 2 tablespoons of olive oil until the oil is hot and begins to shimmer. Add the seasoned chicken breasts and pan-sear, browning both sides until cooked. The chicken should reach and internal temperature of 165°F (64°C). When done, transfer to a plate and set aside.
Sear mushrooms. To the same pan, add 8 ounces of prepared, sliced mushrooms and sauté until browned and tender. Remove from skillet and set the browned mushrooms aside with the chicken.
Sear mushrooms. To the same pan, add 8 ounces of prepared, sliced mushrooms and sauté until browned and tender. Remove from skillet and set the browned mushrooms aside with the chicken.
Sauté garlic and make roux. In your skillet, reduce the heat to medium and melt ¼ cup of butter (4 tablespoons or ½ a stick).
Sauté garlic and make roux. Add 1 teaspoon of minced garlic and sauté until tender and fragrant, about 1 minute.
Sauté garlic and make roux. Then, add 1 tablespoon of flour to the melted butter and garlic, and mix, stirring frequently to cook the paste for about 2 to 3 minutes.
Sauté garlic and make roux. Then, add 1 tablespoon of flour to the melted butter and garlic, and mix, stirring frequently to cook the paste for about 2 to 3 minutes.
Make sauce. Next, slowly whisk in ½ cup of chicken broth, then 1 cup of heavy cream until the sauce is smooth.
Make sauce. To that, stir in ½ cup grated Parmesan cheese and the seasonings: ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Whisk until well blended.
Finish sauce. Add the prepared 1 cup of baby spinach to the sauce and stir, then bring the sauce to a simmer.
Once the sauce is thickened and the spinach is wilted, return the chicken breasts and sautéed mushrooms to your skillet. Then, stir to combine and heat to your satisfaction. Serve immediately over pasta, rice, or potatoes. Enjoy!
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