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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • ½ lb cremini mushrooms
  • ½ pint grape tomatoes
  • ½ (5 oz) pkg baby spinach

• STEP 2

  Peel and small dice onion. Peel and mince garlic.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 3

  Preheat a skillet over medium heat.

• STEP 4

  While the skillet heats up, pat the chicken dry with paper towel and place on a plate; season with salt and pepper on both sides.

  • 1 lb chicken thighs, boneless skinless
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Once the pan is hot, add butter and swirl to coat the bottom. Add onion and garlic and cook, stirring regularly, until onion begins to soften, 2-3 minutes.

  • 1 tbsp butter, unsalted

• STEP 6

  Add chicken to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a plate and loosely cover with aluminum foil (the chicken will not be cooked all the way through).

• STEP 7

  Meanwhile, slice the mushrooms.

• STEP 8

  Add mushrooms to the skillet, and cook until golden brown, 2-3 minutes.

• STEP 9

  Add spinach to the skillet in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

• STEP 10

  Add tomatoes and spices to the skillet and stir to combine. Continue to cook until veggies begin to soften, 2-3 minutes.

  • ½ tsp Italian seasoning
  • ¼ tsp crushed red pepper
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 11

  Pour in the cream and return the chicken to the skillet, along with any accumulated juices from the plate. Cover and simmer until chicken is cooked through, 8-10 minutes.

  • 4 fl oz (½ cup) heavy cream

• STEP 12

  Meanwhile, finely grate Parmesan.

  • 1 oz Parmesan cheese

• STEP 13

  Add cheese to the skillet and stir to combine.

• STEP 14

  To serve, divide chicken and veggies between plates, spooning skillet sauce on top. Enjoy!