Creamy Parmesan Chicken Skillet (Printable Version)

Tender chicken in a rich garlic-Parmesan cream sauce with fresh spinach, all made in one skillet.

# 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 Make:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt, black pepper, and paprika, pressing seasonings 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 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 completely melted and sauce coats the back of a spoon.
06 - Add fresh baby spinach to the sauce and cook until wilted, about 1-2 minutes, stirring gently to coat leaves evenly.
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 chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Rich restaurant quality sauce comes together in under 10 minutes without any fancy techniques
  • The spinach wilts right into the creamy Parmesan sauce so you get your greens without even trying
  • Everything happens in one pan which means maximum flavor and minimum cleanup
02 -
  • Patting the chicken dry is not optional, moisture prevents proper browning and affects the final sauce
  • Use freshly grated Parmesan because pre-shredded cheese contains anti-caking agents that prevent smooth melting
  • Do not let the sauce come to a rolling boil or the cream may separate and become grainy
03 -
  • Let the chicken rest for a few minutes after searing so it retains all those juices when returned to the sauce
  • If the sauce seems too thick, add more broth a tablespoon at a time until it reaches your desired consistency

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