Season the chicken breasts with salt, pepper, and dried thyme (or Italian seasoning).
Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set it aside.
Cook the Mushrooms:
In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5-6 minutes, until the mushrooms release their moisture and become tender.
Make the Sauce:
Pour in the chicken broth (or white wine) and let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and cook for an additional 2 minutes until the sauce thickens slightly.
Add the Spinach:
Add the chopped spinach to the skillet and stir until wilted, about 1-2 minutes.
Combine:
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Let the chicken warm up in the sauce for 2-3 minutes.
Continued on next page 👇(page 3)👇
