Creamy Parmesan Chicken Skillet (Print Version)

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

# What You'll 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)

# Directions:

01 - Pat the chicken breasts dry with paper towels. Season both sides generously with salt, 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 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 and scrape up any browned bits from the bottom of the skillet with a wooden spoon. 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 fully melted and sauce coats the back of a spoon.
06 - Add fresh spinach to the skillet and cook for 1–2 minutes, tossing gently, until just wilted.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for another 3–5 minutes until chicken reaches internal temperature of 165°F. Garnish with fresh parsley if desired and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Everything happens in one pan, so cleanup is practically nonexistent
  • That moment when the spinach wilts into the sauce feels like pure kitchen magic
02 -
  • The sauce will thicken as it stands off the heat, so do not panic if it looks slightly thin in the pan
  • Use freshly grated Parmesan or your sauce will have a strange grainy texture that nobody wants
03 -
  • Pound the chicken to even thickness so every piece finishes cooking at the exact same moment
  • Let the chicken rest for a few minutes after searing to lock in those juices before returning to the sauce

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