Indulgent and comforting, this Creamy Garlic Parmesan Chicken recipe is a must-try for lovers of rich, flavorful meals. Juicy chicken breasts are seared to golden perfection, then simmered in a luxurious, creamy Parmesan garlic sauce that’s bursting with flavor. It’s the kind of dish that feels restaurant-worthy but is surprisingly simple to make at home.
The combination of garlic, Parmesan cheese, and cream creates a sauce that’s velvety and irresistible. Serve this dish over pasta, mashed potatoes, or with a side of crusty bread to soak up every last drop. Whether it’s a weeknight dinner or a special occasion, this recipe is a guaranteed crowd-pleaser.
Kitchen Equipment Needed
- Large skillet
- Whisk
- Tongs
- Measuring cups and spoons
Ingredients Overview
- Chicken breasts: Boneless, skinless chicken breasts are the star of this dish, providing tender, juicy bites.
- Heavy cream: Creates the creamy base for the sauce.
- Garlic: Adds a rich, aromatic flavor to the sauce.
- Parmesan cheese: Brings a salty, nutty depth to the creamy sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Directions
- Prepare the chicken
Season the chicken breasts with salt, black pepper, and Italian seasoning. - Sear the chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside. - Sauté the garlic
In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and sauté for 1 minute until fragrant. - Make the sauce
Pour in the chicken broth and whisk to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes. Stir in the heavy cream and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth. - Return the chicken
Reduce the heat to low and return the chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C). - Garnish and serve
Sprinkle the dish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Nutrition (per serving, ~4 servings)
- Calories: ~450
- Fat: ~28g
- Carbohydrates: ~5g
- Protein: ~40g
Expert Tips
- Pound the chicken: If the chicken breasts are thick, pound them to an even thickness for more even cooking.
- Don’t overheat the sauce: Keep the heat low when adding the cream to prevent curdling.
- Add veggies: Stir in spinach, mushrooms, or sun-dried tomatoes for extra flavor and nutrition.
FAQs
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly less creamy. For a thicker consistency, add a teaspoon of cornstarch mixed with water.
What’s the best way to reheat this dish?
Reheat on the stovetop over low heat, stirring occasionally, or in the microwave in 30-second intervals.
Can I make this dish ahead of time?
Yes! Prepare the chicken and sauce, then store them separately in the fridge. Reheat and combine before serving.
Storing & Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce.
Substitutions & Variations
- Low-carb option: Serve the chicken over cauliflower rice or zucchini noodles.
- Cheese swap: Use Pecorino Romano instead of Parmesan for a sharper flavor.
- Spicy kick: Add a pinch of red pepper flakes to the sauce for heat.
Creamy Garlic Parmesan Chicken Recipe
Equipment
- - Large skillet
- Whisk
- Tongs
- Measuring cups and spoons
Ingredients
- - 4 boneless skinless chicken breasts
- - 2 tablespoons olive oil
- - 2 tablespoons unsalted butter
- - 4 cloves garlic minced
- - 1 cup chicken broth
- - 1 cup heavy cream
- - 3/4 cup grated Parmesan cheese
- - 1 teaspoon Italian seasoning
- - 1/2 teaspoon salt
- - 1/4 teaspoon black pepper
- - 2 tablespoons chopped fresh parsley for garnish
Instructions
- **Prepare the chicken**
- Season the chicken breasts with salt, black pepper, and Italian seasoning.
- **Sear the chicken**
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
- **Sauté the garlic**
- In the same skillet, reduce the heat to medium. Add the butter and let it melt. Stir in the minced garlic and sauté for 1 minute until fragrant.
- **Make the sauce**
- Pour in the chicken broth and whisk to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes. Stir in the heavy cream and Parmesan cheese, whisking until the cheese is fully melted and the sauce is smooth.
- **Return the chicken**
- Reduce the heat to low and return the chicken breasts to the skillet. Spoon the sauce over the chicken and let it simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- **Garnish and serve**
- Sprinkle the dish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.
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