Creamy Garlic Mushroom Chicken

4 servings · 10 minutes preparation · 25 minutes cooking

Ingredients

• 600 g boneless skinless chicken breasts, sliced into 4 thin cutlets
• ¾ tsp salt
• ½ tsp pepper
• 2 tbsp olive oil
• 250 g mushrooms, sliced
• 4 garlic cloves, minced
• 150 ml chicken stock
• 150 ml heavy cream
• 30 g grated Parmesan
• 60 g baby spinach

Step-by-step instructions

1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat.
2. Sear cutlets 4–5 minutes per side until golden and cooked through. Transfer to a clean plate.
3. Add mushrooms to the same pan and cook 5 minutes. Add garlic and stir for 30 seconds.
4. Add stock, scraping up browned bits. Stir in cream and simmer gently for 3–4 minutes. Add Parmesan and spinach.
5. Return chicken and juices to the sauce. Warm through and verify the thickest part reaches 165°F (74°C). Serve with rice or potatoes.

Kitchen notes

Cutlets of an even thickness cook more evenly. Add a splash of stock if the sauce thickens too much.

Storage & make-ahead

Refrigerate within 2 hours in a shallow covered container for up to 3 days. Reheat gently to 165°F (74°C) throughout.