Ingredients
Equipment
Method
Step 1: Season the Chicken
- Pat the chicken dry with paper towels and place it in a mixing bowl. Add paprika, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Toss well until evenly coated.
Step 2: Sear the Chicken
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4–5 minutes per side until golden brown. Remove the chicken and set aside.
Step 3: Cook the Aromatics
- In the same pot, melt the butter and add diced onions. Cook for 2–3 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
Step 4: Cook the Potatoes and Carrots
- Add the baby potatoes and sliced carrots to the pot. Pour in the chicken broth and stir well. Cover and simmer for 10–12 minutes until the potatoes begin to soften.
Step 5: Add Remaining Vegetables
- Stir in broccoli florets and cherry tomatoes. Cover and cook for another 5 minutes until the vegetables are tender but still vibrant.
Step 6: Return the Chicken
- Add the browned chicken back into the pot along with any juices from the plate. Stir gently to combine.
Step 7: Make the Creamy Parmesan Sauce
- Reduce heat to low and pour in the cream. Slowly stir in the freshly grated parmesan cheese until melted and smooth. If desired, add the cornstarch slurry to slightly thicken the sauce.
Step 8: Add Spinach and Finish
- Stir in the fresh spinach and allow it to wilt naturally for 1–2 minutes. Taste and adjust seasoning if needed.
Step 9: Garnish and Serve
- Top with fresh parsley, extra parmesan cheese, and cracked black pepper before serving warm.
Notes
Chicken thighs provide extra flavor and tenderness, while chicken breast offers a leaner option.
Freshly grated parmesan melts more smoothly than pre-shredded cheese.
For extra vegetables, add mushrooms, zucchini, or bell peppers.
To make the dish lighter, replace cream with evaporated milk or half-and-half.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe reheats beautifully and works well for meal prep.
If the sauce becomes too thick during reheating, add a splash of broth or milk to loosen it.
For a spicy variation, add red pepper flakes or Cajun seasoning.
Freshly grated parmesan melts more smoothly than pre-shredded cheese.
For extra vegetables, add mushrooms, zucchini, or bell peppers.
To make the dish lighter, replace cream with evaporated milk or half-and-half.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe reheats beautifully and works well for meal prep.
If the sauce becomes too thick during reheating, add a splash of broth or milk to loosen it.
For a spicy variation, add red pepper flakes or Cajun seasoning.