Creamy Parmesan Chicken Skillet (Print 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)

# Directions:

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 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, Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes, stirring frequently, until cheese is completely melted and 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, stirring gently, until spinach is completely wilted and incorporated.
07 - Return chicken breasts to the skillet, spooning sauce over the top. Simmer for another 3–5 minutes until chicken is fully cooked through (internal temperature reaches 165°F). Garnish with chopped parsley if desired and serve hot.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The sauce comes together so quickly you'll feel like a kitchen magician
  • Leftovers reheat beautifully for tomorrow's lunch
02 -
  • Don't move the chicken while searing or you won't get that golden crust
  • The sauce thickens quickly once it simmers so keep an eye on it
03 -
  • Let the chicken rest for a few minutes before serving so it stays juicy
  • Use freshly grated Parmesan instead of pre-shredded for smoother melting

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