Creamy Spinach Parmesan Chicken Skillet

 

Boy, did I goof making this recipe! I thought the milk and flour were the same amount….lumps galore! Have you ever messed up a recipe? So, this Creamy Spinach Parmesan Chicken Skillet total time was way off. It’s suppose to be 50 minutes. I served it with rice. Serves 4

Ingredients:

1.5 lb boneless skinless chicken breasts 

2 tablespoons Italian seasoning 

Salt and pepper, to taste

3 tablespoons olive oil, divided 

8 oz brown mushrooms, sliced

4 garlic cloves, minced 

1 1/2 cups half & half

1 1/2 tablespoons flour 

8 oz baby spinach

1/2 cup shredded Parmesan and Fontina cheese blend

Directions:

Season both sides of the chicken with Italian seasoning, salt and pepper. In a large skillet add 2 tablespoons oil and cook the chicken until the internal temperature reaches close to 165F, about 15 minutes. Place chicken on a paper towel lined plate to absorb any grease. 

In the same skillet add the remaining tablespoon of olive oil then the mushrooms and garlic, sauté 3-4 minutes. In a bowl add the flour and the half & half, whisk to combine making sure there are no lumps. Pour over the mushrooms then add the spinach and cheese, stir. If you think the sauce is too thick add more half & half. Stir to combine.

Add the chicken back in and simmer for 15 minutes to make sure chicken reaches temperature before serving. Garnish with freshly chopped parsley, optional. 

Serve with a vegetable medley with rice.