Creamy Garlic Parmesan Chicken (One-Pan, 30 Minutes)

A cozy one-pan dinner with golden chicken, a rich garlic-parmesan cream sauce, and tender spinach. Ready in 30 minutes and perfect for busy weeknights.

Why You’ll Love It

• One pan. Less mess, faster cleanup, more time to relax.
• 30-minute dinner. Quick prep and even quicker cooking.
• Ultra-creamy sauce. Garlicky, cheesy, and pleasantly tangy with a hint of lemon.
• Flexible. Use thighs, swap spinach for kale, or add mushrooms or sun-dried tomatoes.
• Family-friendly. Mild and comforting, with optional heat for spice lovers.

Ingredients

Here’s what you’ll need for a pan of tender chicken in a luscious garlic-Parmesan cream sauce. Simple fridge staples, big flavor.

• Boneless chicken cutlets (breasts halved or use thighs)
• Kosher salt and black pepper
• Italian seasoning and sweet paprika
• All-purpose flour (for a light dredge; helps browning and thickens the sauce)
• Olive oil and butter (for searing and richness)
• Fresh garlic (four cloves for robust aroma)
• Low-sodium chicken broth (deglazes and adds body)
• Heavy cream (or evaporated milk for a lighter texture)
• Freshly grated Parmesan (melts smooth and nutty)
• Dijon mustard (optional, a subtle savory pop)
• Crushed red pepper flakes (optional, for a little heat)
• Baby spinach (greens that wilt right into the sauce)
• Fresh lemon juice and chopped parsley (bright finish)

Step-by-Step Instructions

1. Prep the chicken. Pat dry so it sears instead of steams. Season both sides with salt, pepper, Italian seasoning, and paprika. Dredge lightly in flour and shake off the extra.
2. Sear to golden. Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Lay in the cutlets. Don’t crowd the pan. Cook 3–4 minutes per side until the crust turns deep gold and the center reads 165°F. Transfer to a plate; tent loosely with foil.
3. Sauté the garlic. Drop the heat to medium. Add the remaining butter. Stir in the minced garlic and cook about 30 seconds, just until fragrant. Keep it pale to avoid bitterness.
4. Deglaze. Pour in the chicken broth. Scrape up the browned bits on the bottom—that’s pure flavor. Let it bubble for 2 minutes to reduce slightly.
5. Build the sauce. Lower the heat to medium-low. Stir in the cream, Parmesan, Dijon, and red pepper flakes if using. Simmer gently, 2–3 minutes, stirring often, until the sauce turns glossy and coats the spoon. Taste and adjust salt.
6. Finish the chicken. Slide the cutlets and any juices back into the skillet. Spoon sauce over the top and simmer 2–3 minutes to rewarm and mingle flavors.
7. Add the greens. Stir in spinach and cook just until wilted, 30–60 seconds. Off the heat, squeeze in lemon juice and sprinkle with parsley.
8. Serve. Spoon the creamy sauce over the chicken. Pair with pasta, rice, or crusty bread. A green salad balances the richness.

Expert Tips

• Pound for even thickness. If your cutlets are uneven, lightly pound to about 1/2 inch so they cook evenly and stay juicy.
• Use freshly grated cheese. Pre-shredded cheese often contains starches that make sauces gritty. Grate fresh for a smooth, silky finish.
• Mind the heat. Keep the cream at a gentle simmer, not a boil, to prevent separation.
• Rescue a thin sauce. Simmer 1–2 extra minutes, or whisk in a teaspoon of flour dissolved in a splash of broth. Let it bubble to thicken.
• Too thick? Whisk in a bit more broth until it reaches your ideal consistency.
• Check doneness right. Use an instant-read thermometer. Poultry should reach 165°F per USDA food safety guidance.
• Deglaze well. Those browned bits stuck to the pan add deep, savory flavor. Scrape them up as the broth simmers.
• Finish with acid. A little lemon at the end wakes up the rich sauce so it tastes balanced, not heavy.

Storage

• Fridge: Cool, then store in an airtight container up to 3–4 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or cream. Stir often to keep the sauce smooth.
• Freezer: Cream sauces can separate after thawing. If you do freeze (up to 2 months), thaw overnight in the fridge and reheat low and slow, whisking to bring it back together.
• Make-ahead: Sear the chicken and prep the sauce ingredients. Finish the sauce and combine right before serving for best texture.

Variations

• Mushroom lover: Sauté 8 ounces sliced cremini after searing the chicken. Remove, then build the sauce and add mushrooms back in.
• Sun-dried tomato twist: Stir 1/3 cup chopped oil-packed sun-dried tomatoes into the sauce with the cream.
• Bacon boost: Crisp 3–4 strips, crumble, and sprinkle on top before serving.
• Herb-forward: Swap parsley for fresh basil and thyme. Add a rosemary sprig while the sauce simmers, then remove.
• Wine-kissed: Replace 1/4 cup broth with dry white wine during the deglaze step. Simmer an extra minute.
• Veggie-packed: Add blanched broccoli florets or peas in the last minute so they stay bright and crisp-tender.
• Gluten-free: Use a 1:1 GF flour for dredging, or skip the dredge and thicken by reducing the sauce a little longer.
• Dairy-light: Try evaporated milk instead of cream and reduce the Parmesan slightly. The sauce will be thinner but still tasty.
• Extra heat: Add more red pepper flakes or a pinch of cayenne.

FAQ

• Can I use thighs? Yes. Boneless, skinless thighs cook in about the same time. Sear 4–5 minutes per side until they reach 175°F for a tender, juicy bite.
• What’s the best pan? A wide stainless-steel or cast-iron skillet helps build browned bits for a deeper, savory sauce. Nonstick works too, but you’ll get slightly less fond.
• Can I swap the cream? Half-and-half will work, but simmer gently and a little longer. It may be slightly thinner. Evaporated milk is a great lighter option that stays stable.
• How do I avoid curdling? Keep the heat modest after adding dairy. Don’t boil hard, and add lemon at the end off heat.
• How do I thicken without flour? Simmer a bit longer to reduce, or whisk in a tablespoon of grated Parmesan. It melts and thickens naturally.
• What should I serve with it? Buttered pasta, garlic mashed potatoes, rice, or polenta. A simple salad or roasted green beans on the side is great.
• Can I double the recipe? Yes. Sear the chicken in batches so it browns. Use a larger pan and give yourself a couple extra minutes to reduce the sauce.
• Leftovers for lunch? Absolutely. Slice the chicken and toss with warm pasta and a spoon of pasta water to re-loosen the sauce.
• Is Parmesan essential? It defines the flavor, but you can mix in a bit of pecorino for a sharper edge. Taste as you go, since it’s saltier.

Call to Action

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