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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.
