Creamy Parmesan Chicken Skillet (Printable)
Tender chicken in rich garlic-Parmesan cream sauce with spinach
# What You Need:
→ Proteins
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1/2 teaspoon paprika
→ For Sautéing
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
→ Sauce
07 - 4 cloves garlic, minced
08 - 1 cup low-sodium chicken broth
09 - 1 cup heavy cream
10 - 3/4 cup freshly grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - 3 cups fresh baby spinach
13 - 1 tablespoon chopped fresh parsley
# How-To:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika, pressing seasoning into meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 4-5 minutes per side until golden brown and nearly cooked through. Transfer to a plate and tent with foil.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in chicken broth, using a wooden spoon to scrape up browned bits from the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3-4 minutes, stirring constantly, until cheese is completely melted and sauce thickens enough to coat the back of a spoon.
06 - Add fresh spinach to the sauce in batches, stirring until wilted, about 1-2 minutes total.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for 3-5 minutes until chicken reaches internal temperature of 165°F. Garnish with chopped fresh parsley before serving.
# Expert Tips:
01 -
- Everything happens in one pan, which means dinner is ready in 40 minutes and cleanup is practically nonexistent
- The sauce hits that perfect spot between rich and comforting without feeling heavy, thanks to fresh spinach cutting through the cream
02 -
- Removing the chicken before making the sauce prevents overcooking, which keeps the meat tender and juicy
- Letting the sauce simmer uncovered helps it thicken naturally, but if it reduces too much, splash in a little more broth
03 -
- Room temperature chicken sears more evenly, so take it out 15 minutes before cooking
- Grate your Parmesan from a wedge instead of buying pre-grated for the smoothest sauce texture