Our quick cooking version of an Italian favorite uses cream of mushroom soup to ensure moist and flavorful chicken that's accented with fresh baby spinach and Parmesan cheese. It's a 30-minute meal that's perfect for busy weeknights.
Step 1
Season the chicken as desired. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Remove the chicken from the skillet.
Step 2
Add the onion to the skillet and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Stir in the spinach and cook until the spinach is wilted.
Step 3
Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Sprinkle with the cheese.
