Creamy Parmesan Chicken Thighs with Spinach and Mushrooms

One plate is the amount the calories and protein above are for.

• 7 oz boneless chicken thigh
• 1.5 cups cooked cremini mushroom (from 3 cups raw sliced)
• 1 cup cooked spinach (from 3 cups raw)
• 1 tablespoon olive oil
• 3 tablespoons heavy cream
• 2 tablespoons grated parmesan
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt

• 14 oz boneless chicken thigh
• 3 cups cooked cremini mushroom (from 6 cups raw sliced)
• 2 cups cooked spinach (from 6 cups raw)
• 2 tablespoon olive oil
• 6 tablespoons heavy cream
• 4 tablespoons grated parmesan
• 6 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt

• 28 oz boneless chicken thigh
• 6 cups cooked cremini mushroom (from 12 cups raw sliced)
• 4 cups cooked spinach (from 12 cups raw)
• 4 tablespoon olive oil
• 12 tablespoons heavy cream
• 8 tablespoons grated parmesan
• 12 cloves garlic, minced
• 2 teaspoon dried basil
• 1 teaspoon salt

• 42 oz boneless chicken thigh
• 9 cups cooked cremini mushroom (from 18 cups raw sliced)
• 6 cups cooked spinach (from 18 cups raw)
• 6 tablespoon olive oil
• 18 tablespoons heavy cream
• 12 tablespoons grated parmesan
• 18 cloves garlic, minced
• 3 teaspoon dried basil
• 1 1/2 teaspoon salt

• 56 oz boneless chicken thigh
• 12 cups cooked cremini mushroom (from 24 cups raw sliced)
• 8 cups cooked spinach (from 24 cups raw)
• 8 tablespoon olive oil
• 24 tablespoons heavy cream
• 16 tablespoons grated parmesan
• 24 cloves garlic, minced
• 4 teaspoon dried basil
• 2 teaspoon salt

1. Season the chicken with the salt and basil.
2. Warm the oil in a skillet over medium-high heat and sear the chicken 6 minutes per side until golden and it reads 165°F; move it to a plate.

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3. Cook the mushrooms in the pan 6 minutes until browned, then add the garlic for 30 seconds.

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4. Add the cream and parmesan and simmer 2 minutes until thickened, then stir in the spinach for 1 minute until wilted.

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5. Return the chicken to the sauce and turn it until coated.
6. To keep it: cool it within 2 hours, portion it into a shallow lidded container, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.

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• Calories703
• Protein59g
• Carbs9g
• Fat48g
• Fiber3g
• Sodium1066mg

• Steady Energy
• Joint Comfort

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