Creamy Garlic Parmesan Chicken Skillet
Juicy pan-seared chicken thighs smothered in a rich, velvety garlic parmesan cream sauce with wilted spinach. A 30-minute one-pan meal perfect for busy weeknights.
Equipment
- Large skillet (cast iron preferred)
- Tongs
- Cheese grater
- Meat Thermometer
Ingredients
- 4-6 Chicken thighs, boneless and skinless
- 1 tbsp Olive oil
- 1 tsp Garlic powder
- Salt and black pepper to taste
- 2 tbsp Butter, unsalted
- 5 cloves Garlic, minced
- ½ cup Chicken broth
- 1 cup Heavy cream
- ½ cup Parmesan cheese, freshly grated
- 2 cups Baby spinach, fresh
- 1 tbsp Fresh parsley, chopped (for garnish)
Instructions
- Season: Pat the chicken thighs dry. Season generously on both sides with salt, pepper, and garlic powder.
- Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
- Sauté: Reduce heat to medium. Add butter to the same skillet. Add minced garlic and sauté for 1 minute until fragrant.
- Simmer: Pour in chicken broth to deglaze the pan, scraping up browned bits. Add heavy cream and bring to a gentle simmer.
- Melt: Stir in the grated parmesan cheese until the sauce is smooth and slightly thickened.
- Wilt: Add the baby spinach and stir until it wilts into the sauce (about 1-2 minutes).
- Combine: Return the cooked chicken to the skillet, spooning the sauce over the top. Let it warm through for 2 minutes.
- Serve: Garnish with fresh parsley and serve hot over pasta, rice, or vegetables.
Notes
For the smoothest sauce, avoid using pre-shredded bagged cheese. Grating your own block of parmesan ensures it melts perfectly without becoming grainy. If the sauce gets too thick, add a splash of extra chicken broth to reach your desired consistency.