Crispy Parmesan Garlic Chicken
Golden seared chicken breasts in a creamy garlic Parmesan sauce with Italian seasoning and spinach, made in one skillet.
Equipment
- Large skillet
- Instant read thermometer
- Microplane or box grater
Ingredients
Main Ingredients
- 4 small to medium boneless, skinless chicken breasts about 6 oz each
- ¼ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 1 tbsp Italian seasoning
- ½ cup grated Parmesan cheese freshly grated
- 1 cup chopped fresh spinach
Instructions
Cooking
- Season. Blot the chicken dry and sprinkle both sides with salt and pepper.
- Brown the chicken. Heat the oil over medium high heat and cook the chicken 5 to 6 minutes per side until golden and 165 degrees F inside. Move to a plate.
- Soften the garlic. Turn the heat to medium low and stir the garlic for 30 to 60 seconds.
- Simmer the cream. Add the cream and Italian seasoning, scrape the pan, and simmer gently 2 to 3 minutes.
- Melt the cheese. Off the heat, stir in the Parmesan until smooth, then stir in the spinach for 1 minute.
- Serve. Return the chicken to the pan, spoon sauce over each piece, and serve hot.
Notes
Substitutions: Use half and half for a lighter sauce, or boneless thighs in place of breasts.
Tips: Dry the chicken well, pound it to an even thickness, and add the Parmesan off the heat.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of cream. Freezing is not recommended.