One-Pan Creamy Garlic Parmesan Chicken in 30 Minutes

Seared chicken in a silky garlic cream sauce with Parmesan, herbs, and spinach. One pan, 30 minutes, and big cozy flavor. Perfect over pasta, rice, or veggies.

Why You’ll Love It

This cozy skillet dinner checks every box: fast, creamy, and wildly satisfying. You get juicy, golden chicken nestled in a velvety sauce that clings to every bite.

It all happens in one pan, so cleanup is easy. The flavors are big—savory garlic, nutty cheese, and a hint of lemon to keep things bright. Add spinach for a fresh pop of color and an extra boost of veggies.

Serve it with pasta, spoon it over rice, or pile it on creamy mashed potatoes. It’s weeknight-simple and date-night good—perfect for when you want maximum comfort with minimal fuss.

Ingredients

• 4 small boneless, skinless chicken breasts (about 1.5 lbs/680 g)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/3 cup all-purpose flour (for light dredging)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 5 cloves garlic, minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or 3/4 cup cream + 1/4 cup milk)
• 3/4 cup freshly grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 packed cups baby spinach
• 1/2 cup sliced mushrooms or chopped sun-dried tomatoes (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Step-by-Step Instructions

1. Flatten and season: Pat the chicken dry. If the pieces are thick on one end, gently pound to an even 1/2-inch thickness so they cook quickly and stay tender. Season all over with salt and pepper.
2. Dredge lightly: Place flour on a plate and dredge the chicken on both sides. Shake off extra flour. This thin coat helps the crust brown and also slightly thickens the sauce later.
3. Sear: Heat olive oil in a large skillet over medium-high. Add the chicken and sear 4–5 minutes per side, until deeply golden and the centers reach 165°F (74°C). Transfer to a plate and tent loosely with foil.
4. Build the flavor base: Lower the heat to medium and add butter. Stir in the garlic and cook 30–45 seconds, just until fragrant—don’t let it burn. Add mushrooms or sun-dried tomatoes now if using and sauté 2–3 minutes.
5. Deglaze: Sprinkle in the Italian seasoning and crushed red pepper. Pour in the broth and scrape up those browned bits. Let it bubble for 2 minutes to reduce slightly.
6. Make it creamy: Stir in the cream and bring to a gentle simmer. Add the cheese a handful at a time, whisking until smooth and glossy. The sauce should look silky and coat a spoon. Season with salt and pepper to taste.
7. Finish: Return the chicken (and any juices) to the skillet. Simmer 2–3 minutes to rewarm. Fold in spinach to wilt. Add lemon juice for brightness and adjust seasoning as needed.
8. Serve: Shower with parsley. Spoon over pasta, rice, or mashed potatoes, or pair with roasted vegetables for a lighter plate.

Safe cooking tip: Chicken is done at 165°F/74°C. A quick-read thermometer is your best friend. For more on safe temps, check the USDA Food Safety page.

Expert Tips

• Pound for power: Even thickness means even cooking. No dry edges, no raw centers.
• Light dredge: A thin coat of flour gives that gorgeous golden crust and helps the sauce cling.
• Low and slow for the sauce: Keep the heat at a gentle simmer once the cream and cheese go in. Boiling can make the sauce split.
• Freshly grated cheese: Pre-shredded often contains anti-caking agents that can make the sauce grainy. Grate it fresh for the smoothest finish.
• Save the lemon for last: Add citrus at the end so the cream doesn’t curdle and the flavor stays bright.
• Season twice: Taste before and after adding the cheese. Cheese is salty, so you may need less than you think.
• Mind the fond: Those browned bits are flavor gold. Scrape them up when you add the broth.
• Batch cooking: If your pan is small, sear the chicken in two batches. Crowding steams it instead of searing.

Storage

• Fridge: Cool completely, then refrigerate in an airtight container for 3–4 days.
• Freezer: Cream sauces can separate after freezing, but this one holds up decently. Freeze up to 2 months in a freezer-safe container; thaw overnight in the fridge.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or milk to loosen. Avoid high heat to keep the sauce silky.
• Make-ahead: Sear the chicken and prep the sauce base (through the broth step). Finish with cream and cheese just before serving.

Variations

• Bacon and shallot: Crisp 3–4 strips bacon first; cook a minced shallot in the drippings, then proceed. Use a little less salt.
• Mushroom lover: Double the mushrooms and add a splash of dry white wine with the broth.
• Tomato twist: Stir in chopped sun-dried tomatoes and a pinch of smoked paprika.
• Greens galore: Swap spinach for kale (thinly sliced) and simmer a couple extra minutes until tender.
• Herb-forward: Fold in chopped basil and chives at the end for a fresh, garden vibe.
• Spice it up: Add extra crushed red pepper or a teaspoon of Calabrian chili paste.
• Lighter version: Use half-and-half and reduce cheese slightly. Simmer a minute longer to thicken.
• Gluten-friendly: Skip the flour and sear the chicken without dredging; thicken the sauce with 1 teaspoon cornstarch mixed with 1 tablespoon cold water if needed.

FAQ

• Can I use chicken thighs? Yes. Boneless, skinless thighs are juicy and forgiving. Sear 5–6 minutes per side and simmer until tender.
• What pasta pairs well? Short shapes like penne or rigatoni catch the sauce nicely. Long noodles like fettuccine are great too.
• How do I prevent a grainy sauce? Keep the heat moderate, add cheese gradually, and use freshly grated. Don’t boil after adding dairy.
• Can I add veggies? Definitely. Broccoli florets, peas, or asparagus tips are delicious. Blanch firm veggies first for best texture.
• Is wine necessary? Not at all. Broth provides plenty of depth. If using wine, splash in 1/4 cup and let it reduce before the cream.
• How salty should it be? Cheese adds salt, so season lightly at first. Taste at the end and adjust.
• Can I make it dairy-free? Use a neutral, full-fat non-dairy cream and a dairy-free hard cheese alternative. Flavor will differ but still be tasty.

Craving more simple comfort? Browse Easy Weeknight Dinners, peek at our reader-loved One-Pan Meals, and don’t miss these hearty Chicken Recipes. For technique inspiration, we also love browsing the Food Network.

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