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Creamy Garlic Parmesan Chicken - Comforting, Savory, and Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6 small thighs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4–5 cloves garlic, minced
  • 1 tablespoon all-purpose flour (for thickening)
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 3/4 cup freshly grated Parmesan cheese (use the real stuff, not pre-shredded)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 2 cups fresh baby spinach (optional)
  • Fresh parsley, chopped, for garnish
  • Lemon wedge (optional, for a bright finish)

Method
 

  1. Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
  2. Get a good sear. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden and almost cooked through. Transfer to a plate and tent with foil.
  3. Build the flavor base. Reduce heat to medium. Add the butter to the same skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  4. Thicken slightly. Sprinkle in the flour and whisk for 30–45 seconds to form a paste. This helps the sauce cling to the chicken.
  5. Add the liquids. Slowly pour in the chicken broth, whisking to smooth out the flour. Simmer for 2–3 minutes until slightly reduced.
  6. Make it creamy. Lower the heat and stir in the heavy cream. Simmer gently—don’t boil—until the sauce begins to thicken.
  7. Season the sauce. Whisk in the Parmesan, Dijon, and red pepper flakes, if using. Taste and adjust with salt and pepper. The sauce should be savory and smooth.
  8. Add greens (optional). Fold in the spinach and cook just until wilted, 1–2 minutes.
  9. Bring it together. Return the chicken and any juices to the pan. Spoon sauce over the pieces and simmer on low for 3–5 minutes, until the chicken is cooked through and the sauce has a silky consistency.
  10. Finish and serve. Squeeze a little lemon over the top for brightness, if you like. Garnish with parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread.