Easy Creamy Garlic Chicken

A simple skillet dinner that tastes much fancier than the work involved. Serve it over mashed potatoes, rice or egg noodles.

Serves: 4
Preparation: 10 minutes
Cooking time: 25 minutes

Ingredients

4 boneless, skinless chicken breasts or 6 chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1 cup chicken broth
1 cup half-and-half
½ cup grated Parmesan cheese
1 teaspoon Dijon mustard
2 cups fresh spinach, optional
Chopped parsley or dill for serving

Instructions

If using thick chicken breasts, slice them horizontally or pound them to an even thickness.
Season the chicken on both sides with salt, pepper, paprika and thyme.
Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and cook for approximately 5 minutes per side, until nicely browned and almost completely cooked. Transfer it temporarily to a plate.
Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly.
Pour in the chicken broth and scrape the browned pieces from the bottom of the skillet. Allow the broth to simmer for 2–3 minutes.
Stir in the half-and-half, Parmesan and Dijon mustard. Simmer gently until the sauce begins to thicken. Do not allow it to boil aggressively.
Return the chicken and any accumulated juices to the skillet. Reduce the heat and simmer for another 5–8 minutes, until the chicken is thoroughly cooked and the sauce is creamy.
If using spinach, stir it into the sauce during the final two minutes and allow it to wilt.
Taste the sauce and add additional salt or pepper if needed. Sprinkle with parsley or dill before serving.

Easy side suggestion: Serve over instant mashed potatoes with frozen green beans or broccoli. Spoon plenty of the garlic-Parmesan sauce over everything.