Easy Creamy Spinach Chicken

Step 1 -In a pie plate or a shallow dish, add the flour, 1 tablespoon of the salt, and the black pepper and whisk to combine.

Step 2 -Add the chicken breasts to the seasoned flour and turn them to coat fully on both sides.

Step 3 -Shake off any excess flour and set the chicken aside.

Step 4 -In a large, heavy-bottomed skillet over medium-high heat, add 3 tablespoons of the vegetable oil.

Step 5 -Add the chicken breasts to the hot oil and cook, undisturbed, until the bottoms are a deeply golden color, about 3 minutes.

Step 6 -Flip the chicken breasts and cook, undisturbed, until the reverse sides are deeply golden-brown, about 3 minutes.

Step 7 -Transfer the chicken breasts to a plate.

Step 8 -Add the remaining vegetable oil to the same skillet over medium-high heat and allow it to heat.

Step 9 -Add the mushrooms to the hot oil and cook, while stirring occasionally, until they begin to brown and release their liquid, about 5 minutes.

Step 10 -Add the garlic and cook, while stirring, until it is fragrant, about 30 seconds.

Step 11 -Add the cream cheese to the mushroom-garlic mixture and cook, while stirring, until it is melted.

Step 12 -Add the half-and-half and stir to combine.

Step 13 -Using a wooden spoon, scrape the bottom of the skillet to release the browned bits.

Step 14 -Season the mushroom mixture with the extra salt and the black pepper.

Step 15 -Add the chicken breasts to the skillet and cover the skillet.

Step 16 -Cook, turning the chicken breasts halfway through, until they reach an internal temperature of 165 degrees F, about 15-20 minutes.

Step 17 -Transfer the chicken breasts to a plate and tent them with foil to keep them warm.

Step 18 -Add the spinach to the mushroom mixture and cover the skillet.

Step 19 -Cook until the spinach is wilted, about 5 minutes.

Step 20 -Stir the spinach mixture.

Step 21 -Season the spinach mixture with the extra salt and the black pepper.

Step 22 -Serve the chicken breasts with the spinach mixture over the egg noodles.