Creamy Parmesan Chicken Skillet (Print Version)

Tender chicken in a rich garlic-Parmesan cream sauce with spinach, all cooked in one skillet.

# 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 (optional)

# How-To:

01 - Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and paprika.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken and set aside on a plate.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
04 - Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let simmer for 2 minutes to reduce slightly.
05 - Stir in heavy cream, Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes, stirring frequently, until cheese is completely melted and sauce has slightly thickened.
06 - Add fresh baby spinach to the sauce and cook for 1–2 minutes, stirring gently, until spinach is wilted and incorporated.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for another 3–5 minutes until chicken is cooked through (internal temperature reaches 165°F).
08 - Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately with your choice of sides.

# Expert Advice:

01 -
  • Everything happens in one pan, which means less cleanup and more time on the couch afterward
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't rush the sear, moving the chicken too early will tear the meat and you'll lose that caramelization
  • The sauce will thicken as it stands off the heat, so don't panic if it looks slightly thin in the pan
  • Using freshly grated Parmesan is the difference between a silky sauce and a grainy disappointment
03 -
  • If the sauce starts looking too thick, splash in a little more broth or cream
  • Leftovers keep for 3 days in the fridge and reheat gently on the stove

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