Prepare the Chicken

1. Step 1: Pat the chicken breasts dry with paper towels.
2. Step 2: Season both sides with salt, pepper, and paprika.
3. Step 3: Heat olive oil in a large skillet over medium heat.
4. Step 4: Sear the chicken for 5-6 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Sauté the Mushrooms

1. Step 1: In the same skillet, melt the butter over medium heat.
2. Step 2: Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and become golden brown.

Cook the Garlic and Spinach

1. Step 1: Stir in the minced garlic and cook for 1 minute until fragrant.
2. Step 2: Add the spinach to the skillet and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it’s thawed and well-drained before adding.

Make the Creamy Sauce

1. Step 1: Pour in the chicken broth and bring to a gentle simmer, scraping up any browned bits from the skillet.
2. Step 2: Stir in the heavy cream and grated Parmesan cheese.
3. Step 3: Let the sauce simmer for 2-3 minutes until it thickens slightly. Season with a pinch of red pepper flakes (optional), salt, and pepper to taste.

Combine and Serve

1. Step 1: Return the cooked chicken to the skillet, nestling it into the creamy sauce.
2. Step 2: Spoon some sauce over the chicken to coat it.
3. Step 3: Let the dish simmer for 3-4 minutes to blend the flavors.
4. Step 4: Garnish with fresh parsley or thyme and serve hot.