Miracle Chicken Skillet
Transform your weeknight dinners with this delightful Miracle Chicken Skillet, a one-pan recipe that's as quick as it is irresistible. Featuring tender, golden-seared chicken breasts nestled in a velvety Parmesan cream sauce infused with garlic, sautéed onions, and a pop of freshness from baby spinach and juicy cherry tomatoes, this dish offers a perfect balance of comfort and elegance. With hints of Italian seasoning and a luscious combination of chicken broth and heavy cream, this recipe is all about layering rich, savory flavors in under 40 minutes. Ideal for busy nights, this easy chicken skillet pairs beautifully with warm crusty bread or a side of pasta to soak up every last drop of the creamy, herbed sauce. Packed with flavor and made in just one pan, it’s a miraculous meal your family will request again and again!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried Italian seasoning
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the diced onion and cook for 3-4 minutes or until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
Lower the heat and stir in the heavy cream along with the grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth.
Add the baby spinach and cherry tomatoes to the skillet, and stir gently until the spinach is wilted, about 2-3 minutes.
Sprinkle the dried Italian seasoning into the sauce and mix well.
Return the seared chicken breasts to the skillet, spooning some sauce over them. Cover the skillet and let everything simmer for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve the chicken hot, garnished with additional Parmesan cheese if desired, along with the creamy vegetable sauce.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 4492 mg | 195% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.6 g | ||
| Protein | 241.9 g | 484% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 681 mg | 52% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
