Creamy Garlic Chicken and Spinach Skillet (One-Pan, 30 Minutes)

How to Make Creamy Garlic Chicken and Spinach Skillet (One-Pan, 30 Minutes)

1. 1

   Step 1: Season and sear the chicken

   Pat the chicken dry and season both sides with kosher salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sear until golden, about 4–5 minutes per side; it does not need to be fully cooked through. Remove the chicken to a plate and set aside, leaving the browned bits in the pan. Lower the heat slightly before proceeding to the sauce to avoid burning the garlic.

   For this step

   • 1 1/4 lbBoneless skinless chicken breasts
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1 1/2 tbspOlive oil
   
2. 2

   Step 2: Sauté garlic and deglaze

   Add the minced garlic to the hot skillet and sauté for about 30 seconds until fragrant, stirring constantly. Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Bring the broth to a gentle simmer to concentrate flavor, about 1–2 minutes.

   For this step

   • 4 clovesGarlic, minced (about 4 cloves)
   • 3/4 cupLow-sodium chicken broth
   
3. 3

   Step 3: Make the creamy Parmesan sauce

   Stir in the heavy cream and grated Parmesan, whisking until smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning with a little more salt and pepper if needed. Keep the sauce at a gentle simmer—do not boil—to prevent the cream from separating.

   For this step

   • 3/4 cupHeavy cream
   • 1/2 cupGrated Parmesan cheese
   
4. 4

   Step 4: Finish the chicken and wilt the spinach

   Return the seared chicken to the skillet, nestling it into the sauce, and simmer uncovered for 6–8 minutes or until the chicken reaches 165°F (74°C) and the sauce coats the back of a spoon. Add the baby spinach during the last 1–2 minutes and stir until just wilted and incorporated into the sauce. Spoon sauce over the chicken to heat through.

   For this step

   • 5 ozBaby spinach
   
5. 5

   Step 5: Rest and serve

   Remove the skillet from the heat and let the chicken rest for a couple of minutes so juices redistribute and the sauce thickens slightly. Serve each portion with plenty of sauce spooned over the top; this dish pairs well with rice, pasta, or crusty bread to soak up the sauce.

1. Pat the chicken dry and season both sides with kosher salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken and sear until golden, about 4–5 minutes per side; it does not need to be fully cooked through. Remove the chicken to a plate and set aside, leaving the browned bits in the pan. Lower the heat slightly before proceeding to the sauce to avoid burning the garlic.
2. Add the minced garlic to the hot skillet and sauté for about 30 seconds until fragrant, stirring constantly. Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Bring the broth to a gentle simmer to concentrate flavor, about 1–2 minutes.
3. Stir in the heavy cream and grated Parmesan, whisking until smooth and slightly thickened, about 2–3 minutes. Taste and adjust seasoning with a little more salt and pepper if needed. Keep the sauce at a gentle simmer—do not boil—to prevent the cream from separating.
4. Return the seared chicken to the skillet, nestling it into the sauce, and simmer uncovered for 6–8 minutes or until the chicken reaches 165°F (74°C) and the sauce coats the back of a spoon. Add the baby spinach during the last 1–2 minutes and stir until just wilted and incorporated into the sauce. Spoon sauce over the chicken to heat through.
5. Remove the skillet from the heat and let the chicken rest for a couple of minutes so juices redistribute and the sauce thickens slightly. Serve each portion with plenty of sauce spooned over the top; this dish pairs well with rice, pasta, or crusty bread to soak up the sauce.