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Garlic Parmesan Chicken Skillet (Lightened-Up) - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (pounded to even thickness) or chicken tenders
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4–5 garlic cloves, minced (about 2 tablespoons)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup 2% milk (or unsweetened almond milk)
  • 2 teaspoons cornstarch mixed with 2 teaspoons water (slurry)
  • 1/2 cup finely grated Parmesan cheese, plus extra for serving
  • 1/3 cup plain 2% Greek yogurt
  • Zest of 1/2 lemon and 1–2 teaspoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 cups baby spinach (optional, for extra greens)
  • 2 tablespoons chopped fresh parsley or basil, for garnish

Method
 

  1. Prep the Chicken: Pat chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika. Pound thicker pieces to about 3/4 inch so they cook evenly.
  2. Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
  3. Sauté the Garlic: Reduce heat to medium. In the same skillet, add minced garlic. Stir for 30–60 seconds until fragrant. Do not let it brown.
  4. Deglaze: Pour in chicken broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly.
  5. Build the Sauce: Add milk and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until slightly thickened.
  6. Add Parmesan: Reduce heat to low. Stir in Parmesan until melted and smooth. If the sauce gets too thick, add a splash of broth or milk.
  7. Finish with Yogurt and Lemon: Remove the pan from heat and whisk in Greek yogurt, lemon zest, and lemon juice. This keeps the yogurt from curdling and gives the sauce a fresh lift.
  8. Add Spinach: Put the skillet back over low heat, add spinach, and stir until just wilted, 30–60 seconds. Season to taste with salt, pepper, and red pepper flakes.
  9. Return the Chicken: Nestle the chicken back into the sauce and spoon sauce over the top. Warm for 1–2 minutes.
  10. Serve: Garnish with fresh parsley or basil and extra Parmesan. Serve over zucchini noodles, steamed veggies, roasted potatoes, or whole-grain pasta.