Peppercorn Chicken with Creamy Mushroom Spinach

Savor a quick yet luxurious dinner with thinly sliced peppercorn-crusted chicken nestled in a creamy mushroom spinach sauce. Ideal for a simple, elegant meal.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by seasoning the sliced chicken breast with the crushed black peppercorns. Make sure to coat each piece thoroughly, pressing the pepper into the chicken. This will create a flavorful crust when seared.
2. 2.
   Heat a skillet over medium heat and add a drizzle of oil if necessary to prevent sticking. Place the chicken slices in the hot skillet, cooking for about 3-4 minutes on each side. Look for a golden brown crust and ensure the chicken is cooked through. If the chicken isn't browning, increase the heat slightly, but watch for burning.
3. 3.
   Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced cremini mushrooms. Sauté them until they soften and release their juices, about 2-3 minutes. If the mushrooms stick, a small splash of water or broth can help deglaze the pan.
4. 4.
   Once the mushrooms are tender, lower the heat to medium-low and pour in the heavy cream. Stir well to incorporate the mushroom juices with the cream, creating a creamy sauce. If the sauce appears too thick, a spoonful of water can be added to adjust the consistency.
5. 5.
   Add the baby spinach leaves to the creamy mushroom mixture. Stir gently until the spinach wilts, which should take about a minute. Return the cooked chicken to the skillet, turning it to coat with the creamy sauce. Serve immediately, ensuring each piece gets a rich layer of sauce and vegetables.