Creamy Parmesan Chicken Skillet (Printable Version)

Tender chicken in rich garlic-Parmesan cream sauce with spinach, ready in 40 minutes.

# 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 Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt, freshly ground black pepper, and paprika, ensuring even coverage.
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 same skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
04 - Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the broth 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 frequently, until the cheese is completely melted and the sauce has thickened enough to coat the back of a spoon.
06 - Add fresh baby spinach to the sauce and cook for 1-2 minutes, tossing gently, until just wilted but still vibrant green.
07 - Return chicken breasts to the skillet, spooning the sauce generously over the top. Simmer for another 3-5 minutes until chicken is fully cooked through and reaches an internal temperature of 165°F.
08 - Remove skillet from heat. Sprinkle with chopped fresh parsley if using. Serve immediately while hot, accompanied by pasta, mashed potatoes, or steamed vegetables.

# Expert Tips:

01 -
  • Everything happens in one pan so you spend less time washing dishes and more time actually eating
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Do not let the garlic burn or it will turn bitter and ruin the entire sauce
  • The sauce will thicken as it stands off the heat so do not reduce it too much
  • Use freshly grated Parmesan because pre shredded will not melt properly
03 -
  • Pound the chicken to even thickness so it cooks uniformly and stays juicy
  • Let the sauce rest for a couple of minutes off the heat to reach perfect consistency

Go Back