• Pat your chicken breasts dry and trim any excess fat if needed. Season both sides of the chicken.
  1 ½ lbs chicken breasts, ½ teaspoon each, salt & pepper
• Heat a large skillet with the olive oil over medium heat until the oil begins to shimmer. Pan fry the seasoned chicken breasts to brown both sides until cooked and the chicken has an internal temperature of 165°F (64°C). Remove the chicken from your skillet when done and transfer to a plate. Set aside.
  2 tablespoon olive oil
• Add the sliced mushrooms and saute until browned and tender. Remove from the skillet and set aside.
  8 oz mushrooms

Creamy Parmesan Garlic Sauce

• Reduce the heat to medium and melt the butter in your skillet. Add the minced garlic and saute until tender and fragrant, about 1 minute. Add the flour and mix into the melted butter and garlic, stir frequently and cook the paste for about 2-3 minutes.
  ¼ cup butter, 1 teaspoon garlic, 1 tablespoon all-purpose flour
• Slowly whisk in portions of the chicken broth and heavy cream until the sauce is smooth, then stir in the Parmesan cheese, garlic powder, onion powder, salt, and ground black pepper.
  ½ cup chicken broth, 1 cup heavy cream, ½ cup Parmesan cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper
• Add the chopped baby spinach and stir into the sauce, then allow the sauce to come to a simmer. Once the sauce thickens and the spinach is wilted, return the chicken breasts and sauteed mushrooms back to your skillet.
  1 cup baby spinach
• Stir to combine and heat to your satisfaction. Serve immediately over pasta, rice, or potatoes.