Creamy Garlic Mushroom Parmesan Chicken

Slice each chicken breast in half lengthwise to create thinner cutlets. Season both sides with salt and pepper. Dredge the chicken pieces in the flour, ensuring they are evenly coated.
2 boneless chicken breasts
¼ cup all purpose flour
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
1 tablespoon olive oil
Melt 2 tablespoons of butter in the same skillet. Add the mushrooms and cook for 5-7 minutes, or until the mushrooms are softened and golden brown. Remove the mushrooms and set them aside.
3 tablespoons butter
10 ounces sliced mushrooms
Add the rest of the butter to the skillet. Once it’s melted, stir in the garlic and thyme and cook for a minute, stirring often.
4 garlic cloves
2 tablespoons fresh thyme
Pour the chicken broth into the skillet and bring to a simmer. Reduce heat to medium-low and stir in the heavy cream. Simmer for a few minutes, or until the sauce thickens slightly.
½ cup chicken broth
1 cup heavy cream
Stir in the Parmesan cheese until melted and the sauce is smooth. Add the spinach and cook until wilted. Return the cooked mushrooms and chicken to the skillet and coat with the sauce.
½ cup Parmesan cheese
1 cup baby spinach
Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.
Salt and freshly ground black pepper to taste