Ingredients
- Chicken breasts (boneless, skinless) – 4
- Baby spinach – 5 ounces
- Yukon gold potatoes – 1.5 pounds
- Cremini mushrooms – 8 ounces
- Heavy cream – 1 cup
- Chicken broth – 1/2 cup
- Garlic – 4 cloves, minced
- Olive oil – 2 tablespoons
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and cube the potatoes into 1-inch pieces. Toss potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet and roast for 20 minutes.
- Step 2: While the potatoes are roasting, season chicken breasts with salt, pepper, and any other desired seasonings (like paprika or garlic powder). Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Step 3: In the same skillet, add the minced garlic and sliced mushrooms. Cook until mushrooms are softened and browned, about 5-7 minutes. Add the spinach and cook until wilted, about 2 minutes.
- Step 4: Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Season with salt and pepper to taste.
- Step 5: Nestle the seared chicken breasts back into the skillet with the mushroom and spinach sauce. Add the partially cooked potatoes to the skillet, distributing them around the chicken.
- Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. Let rest for 5 minutes before serving.
Notes
- To prevent the cream sauce from separating during storage, let the dish cool completely before refrigerating in an airtight container for up to 3 days.
- Reheat leftovers gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this comforting dish with a sprinkle of fresh parsley and a side of crusty bread to soak up the delicious creamy sauce.
- For extra flavor, try deglazing the skillet with a splash of dry white wine after cooking the mushrooms and before adding the chicken broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American