One-Pan Creamy Garlic Chicken with Vegetables A Flavorful and Creamy Chicken Dinner in One Pan

Season the chicken breasts on both sides with salt, pepper, paprika, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set it aside.
In the same skillet, melt the butter. Add the minced garlic and cook for about 1 minute, until fragrant.
Add the heavy cream, chicken broth, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir to combine, and bring the sauce to a simmer. Let it cook for 3-4 minutes until the sauce thickens slightly.
Return the chicken to the skillet, nestling it into the sauce. Add the cherry tomatoes, spinach, and zucchini around the chicken. Cook for an additional 3-4 minutes until the vegetables soften and the spinach wilts.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Serve the chicken with the creamy sauce and vegetables. Garnish with fresh herbs or extra Parmesan if desired.
Serving and Storage Tips: