♥ What We Love About This Recipe:
Sauce: The best part about this chicken recipe has to be the decadent garlic Parmesan cheese sauce! It’s so rich, creamy, and cheesy and perfect for coating the thin cut, sauteed chicken breast. This low carb sauce can be used for pork too!
Easy: Made in one pan for minimal clean up! This dish is simple to prepare, but it looks like it came straight from a nice restaurant.
Versatile: Serve this with some steamed green veggies on the side and drizzle the sauce over the top. If you have carb lovers in the house, some plain buttered pasta is great for soaking up the extra sauce too.
Ingredient Notes:
This post contains affiliate links. As an Amazon associate and member of other affiliate programs, I earn from qualifying purchases.
For the chicken:
Chicken – I’m using thinly sliced chicken breasts for this as they cook quickly and evenly. You could also just pound out some larger chicken breasts. Boneless chicken thighs could also work here too, just adjust the cook time as needed.
Seasoning – We’re seasoning this chicken with salt, cracked pepper, and Italian seasoning. You can add any other seasonings here that you like too.
Olive Oil – For sautéing the chicken.
For the garlic Parmesan sauce:
Butter – You can use salted or unsalted butter. You’ll melt the butter in the pan so it’s okay to start with cold butter.
Garlic & Onion – These will add lots of flavor to the sauce, especially all that minced garlic. Feel free to leave out the onion for picky eaters.
Spinach – The spinach will cook down quite a bit and melt into the sauce. This is a great way to introduce spinach to young kids or picky adults.
Cream & Cheese – You’ll need heavy cream, cream cheese, and Parmesan to get things creamy and saucy.
Salt & Black Pepper – More or less to taste.
See the recipe card for full information on ingredients and quantities.
Variations:
There’s a few ways you can change this recipe up to make it your own.
If you’re not a fan of the spinach you can leave it out, or swap it for kale!
A bit of lemon juice can add some zesty flavor, and red pepper flakes or Cajun seasoning would add some spicy heat.
You could also mix in freshly chopped herbs like parsley, thyme, or basil.
Step by Step Instructions:
Season the chicken and cook in a skillet until cooked through to 165 degrees. Remove the chicken to a plate and set aside.
Cook the onions until softened and then stir in the spinach and let that wilt. Add the garlic and cook until fragrant.
Add the cream and cream cheese to the skillet and whisk until smooth and hot. Stir in the Parmesan and whisk until melted.
Return the chicken to the pan to warm back up and drizzle a bit of the sauce over the top of the chicken.
Helpful Tip!
Storage & Freezing:
You can store the chicken and sauce in an airtight container in the refrigerator for about 3-4 days. It can be reheated on the stove or in the microwave.
We have not tried freezing this recipe and I’m not sure if the sauce will hold up well after freezing, thawing, and reheating.
Leftover Hack!
Dice up any leftover chicken and store it with the cream sauce. Saute a bunch of vegetables in a skillet and then pour the chicken and cream sauce over the top and let everything heat through. This is a delicious way to get two meals out of one!
