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Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Heat a large pan (preferably a copper pan) over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan.

Once the oil is shimmering, carefully place the seasoned chicken breasts into the hot pan. Sear for 4-5 minutes until a golden-brown crust forms on one side.

Using tongs, flip the chicken breasts and sear the other side for another 4-5 minutes, or until cooked through and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and combine with any pan drippings.

Add the sliced mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture, soften, and turn golden brown.

Add the minced garlic to the pan with the mushrooms. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour the heavy cream into the pan, stirring to combine with the mushrooms and garlic. Bring the sauce to a gentle simmer.

Stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce thickens slightly.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should only take 1-2 minutes.

Return the cooked chicken breasts to the pan, nestling them into the creamy mushroom and spinach sauce. Squeeze the juice from half a lemon over the chicken and sauce.

Cover the pan and let it simmer gently for 2-3 minutes to allow the flavors to meld and the chicken to warm through in the sauce.

Serve immediately, garnished with fresh thyme if desired. This dish is excellent served over mashed potatoes or pasta.


Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.

Heat a large pan (preferably a copper pan) over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan.

Once the oil is shimmering, carefully place the seasoned chicken breasts into the hot pan. Sear for 4-5 minutes until a golden-brown crust forms on one side.

Using tongs, flip the chicken breasts and sear the other side for another 4-5 minutes, or until cooked through and golden brown. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and set aside on a plate.

Reduce the heat to medium. Add the butter to the same pan, allowing it to melt and combine with any pan drippings.

Add the sliced mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until they release their moisture, soften, and turn golden brown.

Add the minced garlic to the pan with the mushrooms. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.

Pour the heavy cream into the pan, stirring to combine with the mushrooms and garlic. Bring the sauce to a gentle simmer.

Stir in the grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce thickens slightly.

Add the fresh spinach to the sauce, stirring until it wilts completely, which should only take 1-2 minutes.

Return the cooked chicken breasts to the pan, nestling them into the creamy mushroom and spinach sauce. Squeeze the juice from half a lemon over the chicken and sauce.

Cover the pan and let it simmer gently for 2-3 minutes to allow the flavors to meld and the chicken to warm through in the sauce.

Serve immediately, garnished with fresh thyme if desired. This dish is excellent served over mashed potatoes or pasta.
