Description
This Creamy Parmesan Chicken Skillet features tender chicken breasts smothered in a rich, garlicky cream sauce with freshly grated Parmesan cheese. It’s a restaurant-quality dish you can make at home in just 30 minutes using one pan!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs), pounded to even thickness
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 cup chicken broth (low-sodium)
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 cups fresh spinach (optional)
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional, for a kick)
Instructions
- Prepare the Chicken: Pat chicken breasts dry with paper towels and season both sides generously with salt, pepper, paprika, and half the Italian seasoning. If your chicken breasts are thick, use a meat mallet to pound them to an even ¾-inch thickness between two pieces of plastic wrap.
- Brown the Chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for 5-6 minutes on the first side without moving them (this creates a beautiful golden crust), then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F. Remove chicken to a plate and tent with foil to keep warm.
- Sauté the Garlic: In the same skillet, reduce heat to medium and add the remaining tablespoon of butter. Add minced garlic and sauté for about 30-60 seconds until fragrant but not browned (burnt garlic tastes bitter).
- Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits (fond) from the bottom of the pan. This adds incredible depth of flavor to your sauce. Let it simmer for 2-3 minutes to reduce slightly.
- Create the Cream Sauce: Reduce heat to medium-low and stir in the heavy cream and remaining Italian seasoning. Let the mixture simmer gently for 3-4 minutes, stirring occasionally, until it starts to thicken slightly.
- Add the Parmesan: Remove the pan from heat and gradually stir in the freshly grated Parmesan cheese, stirring constantly until it’s completely melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste.
- Wilt the Spinach (Optional): If using spinach, return the pan to low heat and add the fresh spinach, stirring until it wilts into the sauce (about 1-2 minutes).
- Combine and Serve: Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything warm together for 2-3 minutes. Garnish with fresh parsley and red pepper flakes if desired. Serve immediately while hot!
Notes
- Temperature Matters: Don’t let the sauce boil after adding the cream and cheese, or it may curdle or become grainy.
- Cheese Quality: Using freshly grated Parmesan (not the pre-shredded kind) is crucial for a smooth, creamy sauce.
- Thin Cutlets Cook Faster: Pounding chicken to even thickness ensures it cooks evenly and stays juicy.
- Don’t Crowd the Pan: If your skillet isn’t large enough for all four breasts, cook them in batches to ensure proper browning.
- Resting Time: Letting the chicken rest for a few minutes before serving helps retain its juices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately)
- Calories: 485
- Sugar: 2g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 175mg