Creamy Chicken Skillet
A quick and comforting one-pan dinner featuring tender chicken, earthy mushrooms, and fresh spinach, all enveloped in a silky Parmesan-cream sauce.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced into 1-inch cubes Substitute thighs for more forgiving, juicy meat.
- 8 oz mushrooms, sliced White or cremini work well.
- 2 cups fresh spinach Roughly packed.
- 1 cup heavy cream Use half-and-half for a lighter sauce—sauce will be thinner.
- 1 cup grated Parmesan cheese Freshly grated melts best.
- 2 tablespoons olive oil Or 1 tbsp butter + 1 tbsp oil.
- 2 cloves garlic, minced Or 1 teaspoon garlic paste.
- Salt and freshly ground black pepper To taste, add salt after Parmesan for lower sodium.
- Cooked rice, mashed potatoes, or pasta For serving.
Instructions
Cooking the Chicken
- Heat medium heat and add 2 tablespoons olive oil to a large skillet. Let the oil shimmer to prevent sticking.
- Add minced garlic and sauté 30–60 seconds until fragrant, stirring so it doesn't brown.
- Increase heat to medium-high, add the diced chicken, season with salt and pepper, and cook without moving for 2–3 minutes to get a golden sear, then stir and cook until no longer pink (total 6–8 minutes). Chicken should reach 165°F (74°C).
Adding Vegetables
- Push the chicken to one side, add the sliced mushrooms to the empty side, and cook until they release moisture and become tender, about 4–5 minutes.
- Stir together with the chicken.
- Add the spinach and cook just until wilted, about 1–2 minutes.
Making the Sauce
- Pour in 1 cup heavy cream and bring to a gentle simmer.
- Reduce heat to low and whisk in 1 cup grated Parmesan until the sauce thickens slightly, about 2–3 minutes.
- Taste and adjust seasoning. If the sauce is too thick, thin with a splash of chicken stock or milk.
- Serve immediately over rice, mashed potatoes, or pasta so each serving gets plenty of sauce.
Notes
Best enjoyed over rice or pasta. For a richer meal, pair with roasted vegetables and lemon. Storage: Refrigerate up to 3–4 days or freeze for 2 months; reheat with a splash of milk or broth.