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)

# Directions:

01 - Pat the chicken breasts dry with paper towels and 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 melts and foams. Add chicken breasts and sear for 4–5 minutes per side until golden brown and nearly cooked through. Remove chicken from skillet and set aside on a plate.
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. 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 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 cooked through and 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 Tips:

01 -
  • Everything happens in one pan, which means less cleanup and more time enjoying dinner
  • The sauce comes together so easily you might never order chicken at a restaurant again
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches if needed
  • Pre-grated Parmesan often contains anti-caking agents that prevent smooth melting, so always grate your own
03 -
  • Use a cast iron or stainless steel skillet to get the best fond for deglazing
  • Let the chicken rest for 5 minutes before serving to keep it juicy

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