Herb-Infused Chicken with Mushroom & Spinach Sauté

A delightful, aromatic dish featuring seared chicken with a savory mushroom and spinach sauté, seasoned with herbs de Provence for a French bistro experience.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat the olive oil in a medium-sized skillet over medium heat. Swirl the pan to ensure the entire surface is coated. This ensures even cooking and flavor distribution, while preventing the chicken from sticking.
2. 2.
   Place the chicken breast in the skillet. Sear on one side for about 6-7 minutes or until golden brown, then flip and sear the other side for another 6-7 minutes. Check for doneness by ensuring the internal temperature reaches 165°F. If the chicken browns too quickly, reduce the heat slightly to ensure it cooks through evenly.
3. 3.
   Remove the chicken from the skillet and let it rest on a plate. This resting time allows juices to redistribute, making the chicken tender and flavorful.
4. 4.
   In the same skillet, add the sliced mushrooms. Sauté for about 4-5 minutes, stirring occasionally, until they are soft and have absorbed the remaining juices and oil. Mushrooms should be golden brown and slightly crispy around the edges. If they release a lot of moisture, increase the heat to evaporate the liquid.
5. 5.
   Add the baby spinach and herbs de Provence to the mushrooms. Stir gently, cooking for an additional 2-3 minutes until the spinach wilts and the herbs release their aroma. Ensure everything is well coated with the pan juices and season with salt and pepper to taste. If the mixture seems too dry, add a splash more olive oil or a tablespoon of water.