In a large skillet, add olive oil over medium-high heat. Once hot, add the thinly sliced chicken. Sear for about 3 to 5 minutes on each side, until golden brown and cooked through. The chicken should have a nice crust and be no longer pink in the center. Remove the chicken and set aside on a plate.
Next, add the sliced mushrooms to the same skillet. Cook for about 3 to 4 minutes, stirring occasionally until they become tender and lightly browned. The mushrooms will absorb some of the olive oil and flavors left in the pan. Once done, remove them from the skillet and set aside.
Now, it’s time to make the sauce. In the same skillet, add the butter and allow it to melt. Once melted, throw in the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Whisk in the flour into the butter and garlic mixture. Stir continuously for about 1 to 2 minutes until it starts to thicken and you can smell a nutty aroma. This step is crucial for a smooth sauce.
Gradually add in the chicken broth, whisking constantly to prevent lumps from forming. Let it simmer for a few minutes until it starts to thicken slightly.
Next, pour in the heavy cream and continue whisking. The sauce should become creamy and smooth. Bring it to a gentle simmer.
Now it’s time to add the grated parmesan cheese. Stir it in until the cheese melts and the sauce is rich and creamy. The parmesan adds an incredible depth of flavor.
To season the sauce, add garlic powder, pepper, and salt to taste. Adjust the seasoning according to your preference. The sauce should be flavorful and balanced.
Finally, add the cooked chicken and mushrooms back into the skillet. Stir in the chopped spinach and let everything simmer together for a few minutes. The spinach will wilt and integrate into the sauce, adding a pop of color.
Serve your Creamy Parmesan Garlic Mushroom Chicken over pasta, rice, or even on its own, garnished with extra parmesan if desired. Enjoy the rich, creamy goodness!
