Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Baby spinach: 5 oz
- Yukon gold potatoes: 1.5 lbs, cut into 1-inch cubes
- Cremini mushrooms: 8 oz, sliced
- Heavy cream: 1 cup
- Chicken broth: 1 cup
- Garlic: 4 cloves, minced
Instructions
- Step 1: Season chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 2: Add potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until slightly softened and beginning to brown.
- Step 3: Add mushrooms and minced garlic to the skillet. Cook for 5-7 minutes, until mushrooms are softened and browned.
- Step 4: Stir in spinach and cook until wilted, about 2 minutes.
- Step 5: Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Step 6: Return the chicken breasts to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and potatoes are tender. Serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat in a skillet over low heat with a splash of chicken broth or cream to prevent drying.
- Serve over a bed of egg noodles or rice to soak up the delicious creamy sauce.
- To ensure even cooking, slice thicker chicken breasts horizontally before searing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American