Creamy Garlic Parmesan Chicken with Spinach

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If you are looking for a quick, comfort-food dinner that feels like it came straight from a cozy Italian trattoria, Creamy Garlic Parmesan Chicken with Spinach is an absolute winner! Featuring golden, pan-seared chicken cutlets simmered in a rich, velvety garlic and Parmesan cream sauce folded with tender baby spinach, this dish is juicy, creamy, and bursting with flavor. Best of all, it comes together in a single skillet in under 30 minutes!

Ingredients

For the Chicken:

  • Chicken Breasts: 2 large boneless, skinless chicken breasts (sliced horizontally into 4 thin cutlets).
  • Seasoning: 1 tsp Italian seasoning, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp freshly cracked black pepper.
  • Flour: 2 tbsp all-purpose flour (for dusting).
  • Olive Oil & Butter: 1 tbsp olive oil and 1 tbsp unsalted butter (for searing).

For the Garlic Parmesan Cream Sauce:

  • Butter: 1 tbsp unsalted butter.
  • Garlic: 5 cloves minced.
  • Chicken Broth: ½ cup low-sodium chicken broth.
  • Heavy Cream: 1 cup heavy whipping cream (or double cream).
  • Parmesan Cheese: ¾ cup freshly grated Parmesan cheese.
  • Fresh Baby Spinach: 2 to 3 cups fresh baby spinach leaves.
  • Fresh Herbs: Chopped fresh parsley or basil for garnish.

Step-by-Step Instructions

  1. Prep and Season the Chicken:
    • Pat the chicken cutlets thoroughly dry with paper towels.
    • Season both sides evenly with Italian seasoning, garlic powder, salt, and black pepper.
    • Lightly dredge each cutlet in flour, shaking off any excess.
  2. Pan-Sear to Golden Perfection:
    • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
    • Add the chicken cutlets and sear for 4 to 5 minutes per side until deep golden brown and cooked through (internal temperature reaches 165°F / 74°C).
    • Transfer the seared chicken to a plate and set aside.
  3. Make the Garlic Parmesan Cream Sauce:
    • Reduce the skillet heat to medium and add the remaining tablespoon of butter.
    • Add the minced garlic and sauté for 1 minute until fragrant and lightly golden.
    • Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
    • Lower the heat and pour in the heavy cream. Bring to a gentle simmer.
    • Stir in the freshly grated Parmesan cheese until melted and smooth, then fold in the fresh baby spinach. Simmer for 2 minutes until the spinach is wilted into the sauce.
  4. Combine and Serve:
    • Nestled the cooked chicken cutlets back into the skillet, spooning the velvety garlic Parmesan sauce generously over top.
    • Let it simmer together for 1 to 2 minutes so the chicken absorbs the warm sauce.
    • Garnish with freshly chopped parsley or basil and serve hot!

Chef’s Tips for Success

  • Grate Your Own Cheese: Freshly grated Parmesan cheese melts effortlessly into a silky sauce, whereas pre-packaged shredded cheese can leave a grainy texture.
  • Gentle Simmer Only: Avoid boiling the heavy cream at high heat to prevent the sauce from separating or breaking.
  • Serving Suggestions: Serve over a bed of fettuccine or angel hair pasta, mashed potatoes, or alongside warm, crusty garlic bread to mop up every bit of the sauce.

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