Description
In the world of weeknight cooking, few dishes can match the perfect balance of elegance and simplicity found in One-Pot Garlic Parmesan Chicken with Spinach. This restaurant-quality meal transforms humble ingredients into a sophisticated dinner that’s ready in just 30 minutes, making it the ideal solution for busy families who refuse to compromise on flavor.
Ingredients
Ingredients
Protein:
- 4 boneless, skinless chicken breasts (about 6–8 oz each, pounded to even thickness)
Cooking Base:
- 2 tablespoons extra virgin olive oil (or avocado oil for higher heat tolerance)
- 4 cloves fresh garlic, minced (or 2 teaspoons garlic paste)
Sauce Components:
- 1 cup low-sodium chicken broth (preferably organic)
- 1 cup heavy cream (35% fat content for best results)
- 1 cup freshly grated Parmesan cheese (avoid pre-grated for smoother melting)
Vegetables:
- 2 cups fresh baby spinach leaves (or 1 cup frozen spinach, thawed and drained)
Seasonings:
- Salt and freshly ground black pepper to taste
- 1 teaspoon Italian seasoning blend
- Fresh parsley, chopped (for garnish and fresh flavor)
Optional Enhancements:
- 1 tablespoon butter (for extra richness)
- ½ teaspoon red pepper flakes (for subtle heat)
- 1 tablespoon white wine (for deglazing)
- ½ cup sun-dried tomatoes, chopped
- 1 tablespoon fresh lemon juice (for brightness)
Instructions
Remove chicken breasts from refrigerator 15-20 minutes before cooking to bring to room temperature. Pat completely dry with paper towels – this is crucial for proper searing. If the chicken breasts are particularly thick (over 1 inch), gently pound them to an even ¾-inch thickness using a meat mallet. Season both sides generously with salt, pepper, and Italian seasoning, pressing the seasonings into the meat.
Heat olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. When the oil shimmers and is hot but not smoking, carefully place the seasoned chicken breasts in the pan. Don’t overcrowd – cook in batches if necessary. Sear for 6-7 minutes on the first side without moving them, allowing a beautiful golden crust to form. Flip and cook for another 6-7 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to keep warm.
Reduce heat to medium and add minced garlic to the same skillet with the remaining oil and chicken drippings. Sauté for 60-90 seconds until fragrant and lightly golden, being careful not to burn. The residual heat and fond from the chicken will provide incredible flavor depth.
Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan with a wooden spoon. These caramelized bits are pure flavor gold and will enrich your sauce immensely. Bring to a gentle simmer and let it reduce slightly for 2-3 minutes.
Lower the heat to medium-low and slowly stir in the heavy cream, whisking constantly to prevent curdling. Once combined, gradually add the grated Parmesan cheese, stirring continuously until completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a splash more broth; if too thin, simmer for a few more minutes to reduce.
Stir in the fresh spinach leaves and cook for 2-3 minutes until completely wilted and incorporated into the sauce. The spinach will reduce significantly in volume and add a beautiful color contrast to the creamy white sauce.
Return the seared chicken breasts to the skillet, spooning the creamy sauce over the top. Let everything simmer together for 2-3 minutes to reheat the chicken and allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve immediately.
Notes
Cooking Notes
The key to perfect chicken is not moving it too soon – let it develop a proper crust before flipping. Use a meat thermometer to ensure doneness rather than guessing by time alone.
When adding cream to the hot pan, do so gradually and off the heat momentarily to prevent curdling. If your sauce does break, whisk in a tablespoon of cold butter to bring it back together.
Fresh spinach works best as it wilts perfectly without releasing excess water. If using frozen spinach, make sure it’s completely thawed and squeezed dry.
The sauce should coat the back of a spoon when ready. If it’s too thin, simmer uncovered for a few more minutes; if too thick, add warm broth gradually.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg
Keywords: one pot garlic parmesan chicken, garlic parmesan chicken with spinach, 30 minute dinner, easy chicken recipe, creamy chicken skillet