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Creamy Garlic Parmesan Chicken Recipe

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.
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Ingredients Equipment Method

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

Equipment

  • - Large skillet
  • Whisk
  • Tongs
  • Measuring cups and spoons

Method
 

  1. **Prepare the chicken**
  2. Season the chicken breasts with salt, black pepper, and Italian seasoning.
  3. **Sear the chicken**
  4. 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.
  5. **Sauté the garlic**
  6. 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.
  7. **Make the sauce**
  8. 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.
  9. **Return the chicken**
  10. 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).
  11. **Garnish and serve**
  12. Sprinkle the dish with fresh parsley and serve immediately over pasta, rice, or mashed potatoes.