Creamy Parmesan Chicken Skillet (Printable)

Tender chicken in a rich garlic-Parmesan cream sauce with fresh 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)

# Method:

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, grated Parmesan cheese, and Italian seasoning. Simmer for 3–4 minutes, stirring frequently, until cheese is completely melted and sauce thickens 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 3–5 minutes until chicken reaches an internal temperature of 165°F.
08 - Remove skillet from heat. Garnish with chopped fresh parsley if desired. Serve immediately with pasta, mashed potatoes, or steamed vegetables.

# Expert Hints:

01 -
  • This is the kind of dinner that looks fancy enough for company but comes together in under 40 minutes on a Tuesday
  • The sauce is thick and velvety, coating every bite of chicken without needing any fancy techniques
02 -
  • Dont crowd the pan or the chicken will steam instead of sear, so work in batches if your skillet is smaller
  • The sauce continues thickening as it stands, so remove it from heat when it still looks slightly thinner than you want
03 -
  • Grate your Parmesan from a wedge instead of buying pre shredded for the smoothest melting
  • Let the chicken rest for 5 minutes before serving so it retains all those juicy juices

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