Ingredients
- 4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 250 g (9 oz) mushrooms, sliced
- 3 cloves garlic, minced
- 120 ml (½ cup) chicken broth
- 180 ml (¾ cup) heavy cream
- 60 g (2 cups) fresh spinach leaves
- 75 g (¾ cup) shredded mozzarella cheese
- 25 g (¼ cup) grated parmesan cheese
Instructions
- Preheat the oven to 200°C (400°F).
- Season both sides of the chicken breasts with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium heat. Sear the chicken for 3–4 minutes per side until lightly golden. Transfer to a greased baking dish.
- In the same skillet, melt the butter. Add mushrooms and cook for 5–6 minutes until softened and browned.
- Stir in garlic and cook for 30 seconds. Add chicken broth and simmer for 2 minutes.
- Reduce heat, add heavy cream, and stir until smooth.
- Add spinach and cook until just wilted. Remove from heat.
- Pour the sauce over the chicken in the baking dish. Sprinkle mozzarella and parmesan on top.
- Bake uncovered for 25–30 minutes until chicken is fully cooked and cheese is golden.
- Let rest for 5 minutes before serving.
Notes
- Add zucchini or broccoli for more veggies.
- Stir in Dijon mustard for extra depth.
- Use cheddar for a sharper flavor.
- Light cream can be used but the sauce will be thinner.
- Reheat with a splash of cream if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
