Preparation

• Pat chicken breasts dry with paper towels to remove moisture. Season both sides evenly with sea salt and black pepper to enhance flavor.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and brown them on both sides until they develop a golden crust, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
• In the same skillet, add minced garlic and sliced cremini mushrooms. Sauté until the mushrooms are browned and tender, and any liquid has evaporated, approximately 5-7 minutes.
• Reduce heat to medium. Stir in the tablespoon of unsalted butter until melted. Pour in the reduced-sodium chicken broth and dry white wine, scraping the bottom of the pan with a wooden spoon to deglaze and release any browned bits. Let the liquid simmer until it reduces by half, about 3-5 minutes.
• Stir in the heavy cream and allow the sauce to simmer gently until it slightly thickens, about 3-4 minutes. Lower the heat to low and mix in the grated Parmesan cheese until melted and fully incorporated.
• Add the packed fresh spinach directly into the sauce. Cook, stirring occasionally, until the spinach is fully wilted and soft, about 2-3 minutes.
• Nestle the browned chicken breasts back into the creamy spinach and mushroom sauce. Cover and cook over low heat just until the chicken is warmed through and cooked fully, about 3-5 minutes. Ensure the internal temperature reaches 165°F for safety.