Sautéed Chicken with Mushrooms and Spinach

This sautéed chicken with mushrooms and spinach is a quick and easy weeknight meal that's packed with flavor. The chicken is browned in a skillet and then cooked with mushrooms, spinach, and chicken broth until the spinach is wilted. The dish is seasoned with salt and pepper and served immediately.

This recipe was inspired by a dish that I had at a restaurant in New York City. I loved the combination of flavors and textures, and I knew that I had to recreate it at home. I experimented with different ingredients and proportions until I came up with a recipe that I was happy with. This dish is now a staple in my weeknight cooking repertoire.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 8 ounces mushrooms, sliced
• 1 (10-ounce) package spinach, chopped
• 1/4 cup chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion and mushrooms and cook until softened.
4. Add the spinach and chicken broth and cook until the spinach is wilted.
5. Season with salt and pepper.
6. Serve immediately.

Why It Works

• The chicken is browned in a skillet before being cooked with the other ingredients. This gives the chicken a nice caramelized flavor and helps to keep it moist.
• The mushrooms and spinach are cooked until they are softened, but they still retain a bit of their crunch. This gives the dish a nice balance of textures.
• The chicken broth adds flavor and moisture to the dish. It also helps to wilt the spinach.
• The dish is seasoned with salt and pepper to taste. This helps to bring out the flavors of the other ingredients.