Creamy Parmesan Chicken Skillet (Print View)

Tender chicken in a rich garlic-Parmesan cream sauce with spinach, ready in 40 minutes for an easy weeknight dinner.

# 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 Steps:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and paprika, pressing the spices into the 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 chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in chicken broth, using 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, freshly grated Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes, stirring constantly, until cheese is completely melted and sauce begins to thicken.
06 - Add fresh baby spinach to the sauce, tossing gently to coat. Cook for 1–2 minutes until spinach is just wilted.
07 - Return chicken breasts to the skillet, spooning sauce generously over the top. Simmer for another 3–5 minutes until chicken reaches an internal temperature of 165°F. Garnish with chopped fresh parsley before serving.

# Expert Hints:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything happens in one pan so cleanup is almost nonexistent
02 -
  • Don't rush the garlic, 30 seconds is all it needs or it'll turn bitter
  • The sauce will thicken as it stands off the heat
03 -
  • Room temperature chicken sears more evenly than cold from the fridge
  • Use a microplane or the smallest holes on your box grater for the Parmesan

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