Ingredients
Chicken
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700–800 g boneless chicken breasts
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1 tsp salt, or Q.S.
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½ tsp black pepper
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1 tsp paprika
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1 tsp Italian seasoning
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½ tsp garlic powder
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1 tbsp olive oil
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1 tbsp butter
Creamy Mushroom Sauce
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300 g mushrooms, sliced
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4–5 garlic cloves, minced
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1 small onion, finely chopped (optional)
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2 tbsp butter
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1 tbsp olive oil
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200 ml chicken stock
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250 ml heavy cream
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50 g Parmesan cheese, grated
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½ tsp dried thyme
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½ tsp dried oregano
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1 tsp Dijon mustard (optional)
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Salt and black pepper, Q.S.
Spinach and Garnish
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150–200 g fresh spinach
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1 tbsp fresh parsley, chopped
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1 tsp lemon juice
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Fresh rosemary for garnish
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Extra Parmesan, as desired
Nut Information
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Peanuts: None added
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Tree nuts: None added
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Contains: Milk and dairy products
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Check all packaged ingredients for nut cross-contact if preparing for someone with a nut allergy.
Method
1. Season the chicken: Pat chicken dry. Season with salt, pepper, paprika, garlic powder, and Italian seasoning.
2. Sear the chicken: Heat olive oil and 1 tbsp butter in a skillet. Sear chicken for 4–6 minutes per side until golden. Remove and set aside.
3. Cook the mushrooms: Add 2 tbsp butter and 1 tbsp olive oil to the same skillet. Sauté mushrooms for 5–7 minutes until golden brown.
4. Add aromatics: Add onion and cook for 2 minutes. Add garlic, thyme, oregano, and Dijon mustard. Cook for 30–45 seconds.
5. Prepare the sauce: Pour in chicken stock and simmer for 2–3 minutes, scraping up the browned bits. Add heavy cream and simmer gently for another 2–3 minutes.
6. Add cheese and spinach: Stir in Parmesan until smooth. Add spinach and cook for 1–2 minutes until wilted. Season to taste.
7. Finish the chicken: Return chicken and its juices to the skillet. Simmer gently for 5–8 minutes, until the chicken reaches an internal temperature of 74°C (165°F).
8. Finish and serve: Add lemon juice and parsley. Plate the chicken over the creamy spinach and mushroom sauce. Garnish with sautéed mushrooms, Parmesan, and fresh rosemary.
Chef’s tip: For a thicker sauce, simmer uncovered for a few extra minutes. For a richer flavor, deglaze the pan with a splash of white wine before adding the chicken stock.