- 1 tablespoon olive oil
- 2 boneless chicken breast halves, sliced into strips
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 pint mushrooms, sliced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 1/2 cups baby spinach
- Heat olive oil in a skillet over medium-high heat; add chicken and season with salt and pepper. Cook and stir until chicken is no longer pink in the center, 5 to 10 minutes. Transfer chicken to a plate.
- Melt butter in the same skillet; cook and stir mushrooms and garlic until mushrooms are lightly browned, 5 to 7 minutes. Mix tomato and chicken into mushroom mixture; season with salt. Cook and stir, 2 to 3 minutes. Add spinach and gently stir until wilted, 2 to 3 minutes.