1-First, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced chicken thighs and cook for about 5 minutes per side until they’re nicely browned, seasoning with salt, pepper, and a bit of Italian seasoning for extra flavor. Once done, remove the chicken and set it aside to rest.

2-Next, in the same pan, cook the sliced mushrooms with a pinch of salt for 3-5 minutes until they’re browned and release their moisture. This step brings out their earthy taste, so give them time to shine before adding them to the chicken. Then, for the sauce, melt 4 tablespoons of butter and cook the 4 cloves of minced garlic until it’s slightly browned, which takes about 30 seconds to 2 minutes.

3-Stir in 1 tablespoon of flour or cornstarch, then gradually add 1/2 cup of chicken or vegetable broth, 1 cup of half and half, and 1/2 cup of grated Parmesan cheese. Let it simmer for about 3 minutes until the sauce becomes smooth and creamy, adding 1/2 teaspoon of salt as needed. Finally, stir in 1 cup of baby spinach and cook until it wilts, then return the chicken and mushrooms to the skillet, mix everything together, and warm through for another 3 minutes. Optionally, garnish with herbs like parsley or thyme for a fresh finish.