Creamy Garlic Parmesan Chicken

Ingredients

Instructions

0 of 7 steps complete

1. 1Pat the chicken dry and season both sides with ½ tsp of the salt, the pepper and Italian seasoning, then dust lightly with the flour. Pounding to even thickness is the secret to juicy, evenly cooked chicken.
2. 2Heat the olive oil in a large skillet over medium-high heat. Sear the chicken 5–6 minutes per side until deep golden and the thickest part reaches 165°F. Transfer to a plate and tent with foil.
3. 3Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook 1 minute until fragrant but not browned — burnt garlic turns the sauce bitter.
4. 4Pour in the chicken broth and scrape up the browned bits from the pan. Simmer 2–3 minutes until reduced by about half.
5. 5Stir in the heavy cream and simmer 3–4 minutes until slightly thickened. Whisk in the Parmesan a handful at a time until melted and smooth, then season with the remaining ½ tsp salt.
6. 6Stir in the spinach if using and let it wilt for 1 minute. Return the chicken and any juices to the skillet and spoon the sauce over the top; simmer 2 minutes to reheat.
7. 7Shower with parsley and serve over pasta, rice or mashed potatoes with plenty of extra sauce. Refrigerate leftovers within 2 hours for up to 3 days; reheat gently so the cream sauce doesn't split.