There’s something truly comforting about a one-pot meal, especially when it brings together the rich flavors of garlic and Parmesan with the wholesome goodness of chicken and spinach. This dish is a nod to the simple, hearty meals that have graced Midwestern tables for generations. It’s the kind of recipe that my grandmother might have whipped up on a chilly evening, using ingredients she had on hand. The beauty of this dish lies in its simplicity and the way it fills the kitchen with an aroma that feels like a warm hug. It’s perfect for those days when you want a delicious meal without the fuss of multiple pots and pans.
This One-Pot Garlic Parmesan Chicken with Spinach pairs beautifully with a side of crusty bread, perfect for sopping up the creamy sauce. A fresh garden salad with a light vinaigrette would add a crisp contrast to the rich flavors of the dish. If you’re feeling particularly indulgent, a side of buttery mashed potatoes would complement the meal wonderfully, making it a true feast.
One-Pot Garlic Parmesan Chicken with Spinach
Ingredients
2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach
1 teaspoon dried Italian herbs
Directions
Heat the olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream and Parmesan cheese, whisking until the cheese is melted and the sauce is smooth.
Add the spinach and Italian herbs, stirring until the spinach is wilted.
Return the chicken to the skillet, spooning the sauce over the top. Let it simmer for another 5 minutes until the chicken is cooked through.
Serve hot, with the sauce generously ladled over the chicken.
Variations & Tips
For a bit of a kick, you can add a pinch of red pepper flakes to the sauce. If you prefer a lighter version, substitute half-and-half for the heavy cream. You can also add mushrooms or sun-dried tomatoes for extra flavor. For a gluten-free option, ensure your chicken broth is gluten-free. Feel free to use kale or Swiss chard instead of spinach if that’s what you have on hand.
