Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (cremini or white button) (100g)
  • 1 cup cherry tomatoes, halved (150g)
  • 2 cups fresh spinach (60g)
  • 1 cup heavy cream (240 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup grated Parmesan cheese (50g), plus extra for serving
  • 1 teaspoon Italian seasoning (or a mix of dried basil and oregano) (5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • Fresh basil or parsley, chopped

Instructions:

  1. Season the chicken breasts generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken and set aside.
  3. Add minced garlic and sliced mushrooms to the same skillet. Sauté for 3-4 minutes, until the mushrooms soften. Add halved cherry tomatoes and cook for another 2 minutes until slightly softened. Stir in fresh spinach and cook until wilted.
  4. Pour in heavy cream and chicken broth. Add grated Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer and stir until the sauce thickens slightly (about 3-5 minutes).
  5. Return the chicken breasts to the skillet. Spoon the cream sauce over the chicken. Cook together for another 2-3 minutes to reheat the chicken and allow the flavors to meld.
  6. Garnish with fresh basil or parsley. Serve hot over pasta, rice, or with crusty bread.