Creamy Spinach Parmesan Chicken
A quick and elegant skillet dish featuring seared chicken breasts in a luscious spinach-Parmesan sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 pieces skinless, boneless chicken breasts (about 6–8 oz each)
- 2 cups fresh spinach (loosely packed)
- 1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
- 1/2 cup grated Parmesan cheese Preferably freshly grated.
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- Pat the chicken dry and season both sides generously with salt and pepper. Pound them to an even thickness if uneven.
- In a large skillet over medium heat, melt the butter until foaming.
- Add chicken and cook 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer chicken to a plate and tent loosely with foil to rest.
- Add the minced garlic to the same skillet and sauté briefly (30–45 seconds) until fragrant. If the pan is dry, add a small knob of butter or a splash of olive oil.
Cooking
- Add the fresh spinach and cook, stirring, just until wilted (about 1–2 minutes).
- Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan until melted and the sauce is silky.
- Simmer 1–3 minutes to reach desired thickness, adjusting with water or chicken broth if too thick.
- Return the chicken to the skillet, spoon sauce over the top, and warm for a minute. Notate and adjust seasoning before serving.
Notes
Serve over mashed potatoes, pasta, or alongside steamed vegetables. Store leftovers in an airtight container for 3–4 days in the fridge.