One-Pot Creamy Garlic Parmesan Chicken
This is the skillet I make when dinner needs to feel generous but I do not want a sink full of dishes. Browning the chicken first leaves flavorful bits in the pan; those dissolve into the cream sauce and make it taste like it simmered much longer than it did.
The important detail is gentle heat after the parmesan goes in. A hard boil can split the sauce and make the cheese grainy. Keep it at a quiet simmer, pull the chicken at 165°F, and the sauce stays smooth enough to spoon over rice, pasta, or mashed potatoes.
Mia's tips
- •Use evenly sized chicken breasts or cutlets so they finish together.
- •Grate parmesan finely from a block; pre-shredded cheese does not melt as smoothly.
- •Reheat gently with a splash of broth or milk to loosen the sauce.
Recipe
One-Pot Creamy Garlic Parmesan Chicken
Golden chicken in a silky garlic-parmesan pan sauce — comforting, weeknight-friendly, and only one skillet to wash.
Prep10m
Cook25m
Total35m
Serves4
Ingredients
Instructions
- 1Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- 2Heat olive oil in a large skillet over medium-high. Brown chicken 4–5 minutes per side, then move it to a plate.
- 3Lower the heat to medium. Melt in the butter, cook garlic for 30 seconds, then stir in broth and scrape up the browned bits.
- 4Add cream and simmer gently for 3 minutes. Stir in parmesan a handful at a time, then add spinach if using.
- 5Return chicken and its juices to the pan. Simmer gently until the thickest piece reaches 165°F, 5–8 minutes.
Nutrition (per serving, estimated)
486 kcal calories48 g protein6 g carbs31 g fat
