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Crispy Parmesan chicken with garlic sauce in skillet with creamy white sauce coating golden brown chicken breasts

Crispy Parmesan Chicken with Garlic Sauce

Tender chicken breasts cooked until golden and crispy in a skillet, then finished in a creamy garlic Parmesan sauce with Italian seasoning and optional spinach. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts small to medium, or 2 large halved, about 6 oz each, ¾ inch thick
  • salt and black pepper to taste
  • 2 tablespoons olive oil
  • 3-4 cloves garlic minced, fresh recommended
  • 1 cup light cream or heavy cream heavy cream for richest sauce
  • 1 tablespoon Italian seasoning or dried oregano
  • 1/2 cup Parmesan cheese grated, freshly grated preferred
  • 1 cup fresh spinach chopped, optional

Equipment

  • 12-inch skillet
  • Tongs
  • Measuring cups and spoons
  • Cutting board and knife
  • Meat thermometer

Method
 

  1. Pat chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper. If chicken breasts are very thick or uneven, pound to about ¾ inch thickness for uniform cooking.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken breasts, leaving at least 1 inch space between each piece. Sear for 5 to 6 minutes per side without moving until deep golden-brown crust forms and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
  3. Lower heat to medium. Add minced garlic to same skillet. Sauté for about 30 seconds, stirring constantly, until fragrant and just barely golden. Watch closely to prevent burning.
  4. Pour in cream while stirring continuously. Add Italian seasoning and grated Parmesan, stirring until cheese melts and sauce is smooth. If using spinach, stir in now and simmer for 2 to 3 minutes until spinach wilts and sauce thickens enough to coat the back of a spoon.
  5. Return chicken to skillet and spoon sauce generously over each piece. Simmer together for about 1 minute to heat through. Serve immediately.

Notes

Do not overcrowd pan when searing chicken; cook in batches if needed. Preheat skillet fully before adding chicken for golden crust. Prepare garlic sauce after chicken is cooked and removed. Let chicken rest a few minutes after cooking. Use fresh garlic for most flavorful sauce. Allow cream to simmer full 2-3 minutes to thicken. For extra creaminess, use heavy cream. Do not cut into chicken immediately; let rest to retain juices. Storage: Refrigerate in airtight container up to 3 days. Freeze up to 2 months (cream sauce may separate slightly). Reheat: Oven at 350°F covered 15-20 min; stovetop over low with splash of broth 5-7 min; microwave covered on medium 1-2 min.