Creamy Garlic Parmesan Chicken
This Creamy Garlic Parmesan Chicken features golden pan-seared chicken breasts simmered in a rich garlic cream sauce with parmesan, Italian herbs, and optional fresh spinach. A quick, comforting one-pan dinner ready in 25 minutes.
Servings: 4 servings
Calories: 520kcal
Cost: 2
Equipment
- Large skillet
- Tongs
- mixing spoon
- cutting board
- Chef's knife
Ingredients
- 2 large boneless, skinless chicken breasts (1.5–2 lbs), pounded to even thickness
- 1/4 cup all-purpose flour (or almond flour for keto)
- salt and black pepper, to taste
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp butter (for sauce)
- 5-6 cloves garlic, minced
- 1/2 cup chicken broth (low-sodium)
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese
- 1 tsp Italian seasoning
- 1 pinch red pepper flakes (optional)
- 3 cups fresh baby spinach (optional)
- extra parmesan, for garnish
- fresh parsley, chopped
- cracked black pepper
Instructions
- Pound chicken to an even 3/4-inch thickness. Pat dry, season with salt and pepper, and dredge lightly in flour.
- Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and 165°F internally. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add 1 tablespoon butter and minced garlic. Sauté 30–60 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits. Let bubble for 1 minute.
- Reduce heat to medium-low. Add heavy cream, parmesan, Italian seasoning, and red pepper flakes if using. Stir until cheese melts and sauce thickens. Season with salt and pepper.
- Add spinach if using and stir until wilted, 1–2 minutes.
- Return chicken and juices to the pan. Spoon sauce over top and simmer 2–3 minutes.
- Garnish with extra parmesan, parsley, and cracked black pepper before serving.
Notes
Pounding the chicken to an even thickness ensures quick, even cooking. Use freshly grated parmesan for the smoothest, creamiest sauce—pre-shredded cheese does not melt as well. For a keto version, replace all-purpose flour with almond flour. Add spinach during the final minutes for extra nutrients. Serve over pasta, mashed potatoes, rice, or cauliflower mash. Leftovers reheat well on low heat with a splash of broth or cream.