DINNER
Chicken, mushroom and spinach skillet
A simple recipe for your everyday rotation.
30 min preparation & cooking4 servings~32g protein per serving
Ingredients
- 1 1/2 lb boneless chicken thighs
- 8 oz mushrooms, sliced
- 3 cups baby spinach
- 2 garlic cloves, minced
- 1/2 cup low sodium chicken broth
- 1/4 cup light cream
- 1 tablespoon olive oil
- Salt and pepper
Method
- Season and sear the chicken in the oil until browned and 165°F, about 6 minutes per side. Set aside.
- Cook the mushrooms and garlic until golden. Add the broth and cream and simmer 3 minutes.
- Stir in the spinach, return the chicken and spoon the sauce over.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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