1-First Steps: Prepping and Sautéing Begin by slicing the chicken breasts in half lengthwise and pounding them to an even thickness for uniform cooking. Season them with salt and pepper, then in a large nonstick pan over medium heat, dry sauté the sliced mushrooms until their water evaporates, about 5-10 minutes, and set them aside. Next, melt 2 tablespoons of unsalted butter in the pan and cook the chicken for 4-5 minutes on each side until it’s golden brown and reaches an internal temperature of 165 degrees F.

2-Remove the chicken and set it aside. Wipe out the skillet, melt the remaining 1 tablespoon of butter, and sauté the minced onion, garlic, crushed red pepper flakes, salt, and pepper for about 5 minutes until softened. This builds a flavorful foundation that ties the dish together.

3-Building and Baking the Dish: Add the white wine to deglaze the pan and simmer until it’s reduced by half, which adds depth to the sauce. Lower the heat, stir in the heavy cream until it thickens, then mix in the fresh grated Parmesan cheese until melted. Add the spinach and cooked mushrooms, simmering for 1-2 minutes until the spinach wilts. Finally, return the chicken to the skillet to warm through before serving.