Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 2 tbsp butter

• 8 oz mushrooms, sliced

• 3 cloves garlic, minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup grated Parmesan cheese

• 2 cups fresh spinach

• 1 tsp Italian seasoning

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Season chicken breasts with salt, pepper, and Italian seasoning.

2. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown and cooked through (about 5–6 minutes per side). Remove and set aside.

3. In the same skillet, melt butter and sauté mushrooms until softened (about 5 minutes).

4. Add garlic and cook for 1 minute until fragrant.

5. Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3–4 minutes until slightly thickened.

6. Stir in Parmesan cheese until melted and creamy.

7. Add fresh spinach and cook until wilted.

8. Return chicken to the skillet, spooning sauce over the top.

9. Garnish with chopped parsley before serving.