Everyone wants Christmas dinner to feel fancy, but not require a passport or a culinary degree. That’s where this Christmas Chicken with Parmesan Cream Spinach comes in—elegant on the table, simple in the kitchen.
The creamy spinach and crispy chicken skin bring holiday vibes without a kitchen meltdown. It uses pantry staples and a single pan, so cleanup won’t demand a ransom from your dishwasher. Bonus: leftovers taste like you planned breakfast, lunch, and dinner for a week.
But here’s the catch: you still get a show-stopper without babysitting the oven for hours. That’s why I’m keeping it friendly, not a five-alarm kitchen saga. No hero cape required.
Stick with me and you’ll have a confident, crowd-pleasing chicken that tastes like you cooked with a sous-chef named Santa.
Contents
Equipment
Must-haves
- 1 oven-safe skillet or cast-iron skillet
- 1 large skillet for the sauce
- 1 meat thermometer
- 1 sharp knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1 whisk
- 1 pair tongs
- 1 baking dish or rimmed sheet (optional, for oven finish if your skillet isn’t oven-safe)
Nice-to-haves
- Garlic press (nice for easy mincing)
- Microplane or fine grater (for extra Parmesan sparkle)
- Fine-mesh sieve (if you’re picky about cream texture)
Ingredients
Gather these to make a holiday-worthy chicken that doesn’t demand an exhale and a checkbook.
- 4 boneless, skin-on chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups fresh spinach, roughly chopped
- 1/2 cup chicken broth
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional for a little kick)
- Fresh parsley, chopped (for garnish, optional)
That Parmesan cream sauce? It’s rich without being cloying, and the spinach adds color like Christmas lights in a salad. Pro tip: let the spinach wilt down so the sauce can cling to every delicious leaf.
What You Need To Know: If you’re short on time, this comes together fast, especially with a hot pan and a confident flip of the wrist. If you’re feeding a crowd, you can double the sauce and call it a “holiday victory lap.”
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken dry; season with salt and pepper on all sides.
- In the oven-safe skillet, heat the olive oil over medium-high heat. Sear the chicken 4-5 minutes per side until golden. Remove to a plate and set aside.
- Reduce heat to medium. Add the minced garlic to the same skillet and sauté about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Stir in Parmesan and Italian seasoning. Simmer, whisking, until the sauce thickens slightly, about 3-5 minutes.
- Add the chopped spinach and cook until wilted, 1-2 minutes. Stir in red pepper flakes if you like a little snow-day heat.
- Return the chicken to the skillet, spooning sauce over each piece. If your skillet is oven-safe, slide it into the oven and bake 12-15 minutes, or until the chicken reaches 165°F (74°C).
- Carefully remove from the oven. Let rest 5 minutes, then garnish with parsley and spoon extra sauce over the top.
Pro tip: If your skillet isn’t oven-safe, transfer everything to a baking dish before finishing in the oven. The sauce thickens as it cools, so if it looks a touch thin, let it simmer a minute longer on the stove before you bake.
Good to Know
This dish is all about balance: a crisp, well-seasoned chicken over a velvety Parmesan cream that doesn’t drown the greens. Aim for a gentle simmer so you don’t wind up with a greasy napkin of a sauce. And yes, you will want seconds, so plan the portions accordingly.
Leftovers store well in the fridge for 3–4 days. Reheat gently on the stove or in short bursts in the microwave, covered to keep the sauce silky. The parsley garnish brightens things up, like holiday confetti for your plate.
Tips
Tip: For extra crispiness, pat the chicken dry again just before searing. Dry skin = crispy magic. Tip 2: If you want a lighter sauce, swap in half-and-half for part of the cream and add a splash more broth.
Variations
Variation-friendly, this dish loves substitutes. Try bone-in, skin-on chicken thighs for juiciness without the risk of dryness. Use dairy-free cream and parmesan alternatives to keep it dairy-free. Add sun-dried tomatoes or sautéed mushrooms for extra color and flavor. If you’re serving a gluten-free crowd, this sauce stays happy with chicken broth—no thickening tricks required beyond a whisk.
Serving Suggestions
Pair with roasted potatoes, buttered egg noodles, or a simple wild rice pilaf. A bright green veggie—like steamed green beans or a crisp asparagus—keeps the plate looking festive. A slice of crusty bread is perfect for mopping up every last bit of that Parmesan cream.
