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Creamy Garlic Chicken Pan
Rocco Fuhrman

Creamy Garlic Chicken Pan

This Creamy Garlic Chicken Pan is a delicious and nourishing one-pan meal featuring tender chicken in a rich garlic sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 6-8 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 cup full-fat heavy cream
  • 1/2 cup grated Parmesan cheese
  • 4 cups fresh spinach, packed
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Method
 

  1. Pat the chicken pieces dry with paper towels and season with salt, black pepper, Italian seasoning, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium, add minced garlic to the same pan, and sauté for 30-60 seconds until fragrant.
  4. Pour in the chicken broth, scrape the bottom of the pan, and let simmer for 1-2 minutes.
  5. Stir in the heavy cream and bring to a simmer. Cook for 3-5 minutes until the sauce thickens.
  6. Reduce heat to low, stir in Parmesan cheese until melted, then add spinach in batches until wilted.
  7. Return the chicken to the pan, toss to coat in sauce, taste, adjust seasonings, and garnish with fresh parsley.

Notes

Meal can be stored in an airtight container for up to 3-4 days in the refrigerator; reheat on the stovetop or microwave in intervals.