Ingredients:

  • 1½ lb boneless skinless chicken breasts, sliced into thin cutlets
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 5 oz fresh baby spinach, washed and dried
  • 1 tbsp unsalted butter
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp ground nutmeg

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  2. Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and sear for 3-5 minutes per side until a deep golden-brown crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate and set aside.
  3. In the same pan, melt 1 tbsp unsalted butter. Add the sliced cremini mushrooms in a single layer and cook undisturbed for 3 minutes to allow caramelization. Stir in the minced garlic and cook for 30-60 seconds until fragrant.
  4. Pour in 1/2 cup chicken broth, scraping the bottom of the pan to release the browned bits. Stir in 1 cup heavy cream and bring to a gentle simmer.
  5. Whisk in 1/2 cup grated Parmesan cheese and 1/4 tsp ground nutmeg. Lower the heat and simmer for 3-5 minutes until the sauce is thick enough to coat the back of a spoon.
  6. Return the seared chicken and any accumulated juices to the pan, nestling the meat into the sauce. Turn off the heat entirely.
  7. Fold in the baby spinach and stir gently for 30 seconds until the residual heat wilts the leaves.