Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work beautifully. Sear 6-7 minutes per side until 165°F internal temp. They stay juicy and pair perfectly with the creamy sauce.

How do I prevent the cream sauce from breaking?

Keep cream at gentle simmer, never boil vigorously. Reduce heat to low before adding parmesan. Use freshly grated parmesan, not pre-shredded. Add cheese gradually while stirring.

Can I make this dairy-free?

Yes! Use olive oil instead of butter, full-fat coconut milk instead of cream, and nutritional yeast or dairy-free parmesan. Flavor will differ slightly but still delicious.

What should I serve with this?

Serve over pasta, rice, mashed potatoes, or cauliflower rice for low-carb. Also great with crusty bread, zucchini noodles, or steamed broccoli.

Can I add other vegetables?

Definitely! Mushrooms, sun-dried tomatoes, artichokes, or roasted red peppers all work well. Add with spinach or cook mushrooms separately first.

One-Pan Creamy Garlic Parmesan Chicken (30 Minutes)

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 1/2 pounds), pounded to 3/4-inch thickness

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

2 tablespoons olive oil

2 tablespoons unsalted butter, divided

6 cloves garlic, minced (about 2 tablespoons)

1 cup heavy cream

1 cup freshly grated parmesan cheese, plus more for serving

1 teaspoon Italian seasoning (for sauce)

1/2 teaspoon red pepper flakes (optional, for heat)

3 cups fresh baby spinach

Fresh basil or parsley, chopped, for garnish (optional)

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Instructions

Prepare the chicken. Pound chicken breasts to even 3/4-inch thickness. Pat dry with paper towels.

Season generously. Combine salt, pepper, Italian seasoning, and garlic powder. Sprinkle evenly over both sides of chicken.

Sear the chicken. Heat olive oil in large skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and internal temp reaches 165°F. Transfer to plate, tent with foil.

Build the sauce base. Reduce heat to medium. Add 1 tablespoon butter to skillet, scraping up browned bits. Add garlic, cook 30-60 seconds until fragrant.

Create the cream sauce. Pour in heavy cream, bring to gentle simmer. Cook 2-3 minutes until slightly thickened.

Add the parmesan. Reduce heat to low. Gradually add parmesan, stirring until melted and smooth. Add Italian seasoning and red pepper flakes. Season to taste.

Wilt the spinach. Add spinach in handfuls, stirring until wilted, about 2 minutes.

Finish and serve. Return chicken to skillet, spoon sauce over. Warm 1-2 minutes. Garnish and serve over pasta, rice, or vegetables.

Notes

Pound chicken to even thickness for uniform cooking. Use freshly grated parmesan, not pre-shredded, for smooth melting. Control heat carefully, never boil cream vigorously. Do not overcook garlic; 30-60 seconds until fragrant is enough. Let chicken rest after searing for juicy results. Use the fond (browned bits) for maximum flavor.

Author: Chef Hanna Zest
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Cuisine: Italian-American