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Big Batch Creamy Garlic Parmesan Chicken

An image of prepared Big Batch Creamy Garlic Parmesan Chicken showing chicken breast, pancetta or bacon, cremini mushrooms, baby spinach Unsalted Campbell's® Cream of Chicken Soup, Swanson® Unsalted Chicken Broth or Stock, Parmesan cheese and lemon juice.
  • prep time: 20 min
  • total time: 50 min
  • serves: 8 people
  • calories: 429 1 serving

This Creamy Garlic Parmesan Chicken has it all- with bacon, a creamy sauce, and even a serving of vegetables, you’ll definitely be glad this one-skillet recipe for Big Batch Creamy Garlic Parmesan Chicken makes enough for multiple meals. You can serve the tender white meat chicken breast in a garlic-Parmesan cream sauce with mushrooms and spinach over the carbs of your choice, then save the leftovers to stuff into Spinach Lasagna Roll-Ups the next day. Even better, the recipe for Big Batch Creamy Garlic Parmesan Chicken doesn’t make a big mess, since it all cooks in a single skillet. You get two meals’ worth of food and minimal dishes to wash- that’s how to make dinner great.

Ingredients

  • 2 1/2 pounds thin-sliced skinless boneless chicken breast halves (about 1/4-inch thick each)
  • 3 tablespoons extra virgin olive oil (amount divided in recipe steps below)
  • 1/2 cup chopped or diced pancetta or bacon (about 2 ounces)
  • 16 ounces cremini (also called baby bella) mushrooms, sliced (about 5 1/3 cups)
  • 1 teaspoon garlic powder (you can add more to taste, if you like)
  • 1 teaspoon onion powder
  • 10 ounces baby spinach, chopped (about 6 cups)
  • 2 cans (10 1/2 ounces each) Campbell's® Condensed Unsalted Cream of Chicken Soup
  • 1 cup Swanson® Unsalted Chicken Broth or Swanson® Unsalted Chicken Stock
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons lemon juice

Instructions

  • Step 1

    Season the chicken with salt and pepper.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add and cook the chicken in batches, for about 6 minutes or until well browned on both sides and cooked through, adding another 1 tablespoon oil as needed.  Remove the chicken from the skillet, cover and keep warm.

  • Step 2

    Heat the remaining 1 tablespoon oil in the skillet.  Add the pancetta and cook for 3 minutes or until crisp.  Add the mushrooms and cook for 10 minutes or until the liquid from the mushrooms is evaporated.  Stir in the garlic powder and onion powder.  Add the spinach and cook until wilted (the spinach fits better in the skillet if you add it in batches, adding more after the first batch has wilted).  Season with salt and pepper.

  • Step 3

    Add the soup and broth and heat to a boil, stirring to scrape up any browned bits from the bottom of the skillet.  Stir in the cheese and lemon juice.  Season to taste with salt and pepper.

  • Step 4

    You can serve all the chicken and sauce now (over spaghetti squash or pasta). Or, serve half the chicken with 4 cups sauce now and finely chop the remaining chicken and stir into the remaining 2 cups sauce to make Spinach Lasagna Roll-Ups later.

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Calories 429
Total Fat 21 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 124 mg
Sodium 470 mg
Total Carb 11 g
Dietary Fiber 1 g
Sugar 2 g
Protein 46 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 14 %DV
Potassium 15 %DV
Calories 0
Total Fat 0 g
Sat. Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carb 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g
Vitamin D 0 %DV
Calcium 0 %DV
Iron 0 %DV
Potassium 15 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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