This Creamy Garlic Parmesan Chicken is the kind of easy dinner that feels comforting and special without requiring much effort. Juicy, golden-browned chicken breasts are covered in a rich garlic Parmesan cream sauce that’s buttery, savory, and incredibly creamy.
The sauce comes together right in the same skillet, picking up all those delicious browned bits from the chicken. Serve it over mashed potatoes, pasta, rice, or with crusty bread to soak up every drop of that creamy garlic sauce.
Why You’ll Love This Creamy Garlic Parmesan Chicken
- Made in one skillet for easy cleanup.
- Tender chicken with beautifully golden edges.
- Rich, creamy garlic Parmesan sauce.
- Ready in about 30 minutes.
- Perfect for a cozy weeknight dinner or a special meal.
Ingredients You’ll Need
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Creamy Garlic Parmesan Sauce
- 4 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
- 2 tablespoons fresh parsley, chopped
How to Make Creamy Garlic Parmesan Chicken
1. Season the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, Italian seasoning, and garlic powder.
2. Sear the Chicken
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
Transfer the chicken to a plate and loosely cover it with foil while you prepare the sauce.
3. Make the Garlic Butter Base
Reduce the heat to medium and add the remaining 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 30–60 seconds, stirring constantly, until fragrant.
4. Make the Creamy Sauce
Sprinkle the flour over the garlic butter and whisk for about 30 seconds. Slowly pour in the chicken broth while whisking to prevent lumps.
Add the heavy cream, Italian seasoning, and black pepper. Bring the sauce to a gentle simmer and cook for 2–3 minutes until it begins to thicken.
5. Add the Parmesan
Lower the heat and gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
6. Return the Chicken to the Skillet
Place the chicken breasts back into the sauce and spoon some of the creamy garlic Parmesan sauce over the top.
Let everything simmer gently for another 2–3 minutes so the chicken can soak up some of the sauce. Make sure the chicken reaches an internal temperature of 165°F (74°C).
7. Garnish and Serve
Sprinkle the chicken with freshly chopped parsley and a little extra Parmesan if desired. Serve immediately while the sauce is warm and silky.
What to Serve with Creamy Garlic Parmesan Chicken
This creamy chicken is delicious with mashed potatoes, steamed vegetables, roasted broccoli, rice, pasta, or buttery noodles. A piece of warm crusty bread is also perfect for scooping up the extra sauce.
Tips for the Best Creamy Garlic Parmesan Chicken
- Use thin chicken breasts: They cook more evenly and stay tender.
- Don’t skip the sear: The browned chicken adds wonderful flavor to the sauce.
- Use freshly grated Parmesan: It melts much more smoothly than pre-shredded cheese.
- Keep the sauce at a gentle simmer: Boiling the cream sauce too aggressively can cause it to separate.
- Adjust the thickness: If the sauce becomes too thick, add a splash of chicken broth or cream.
- Let the chicken rest briefly: This helps keep the chicken juicy and tender.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work beautifully in this recipe. They are naturally juicy and flavorful, but may need a few extra minutes of cooking time.
Can I make this without flour?
Yes. Simply leave out the flour. The Parmesan and cream will still create a creamy sauce, although it may be slightly thinner.
Can I add vegetables?
Absolutely. Spinach, mushrooms, broccoli, or sun-dried tomatoes are especially delicious with the garlic Parmesan sauce.
Can I use milk instead of heavy cream?
You can, but the sauce will be lighter and thinner. For the richest and creamiest result, heavy cream is best.
How do I store leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of broth or cream if the sauce has thickened.
Can I freeze creamy garlic Parmesan chicken?
It’s best enjoyed fresh. Cream-based sauces can sometimes separate after freezing and thawing, so refrigeration is recommended for the best texture.
Creamy Garlic Parmesan Chicken Recipe
Creamy Garlic Parmesan Chicken
<p>
<strong>Prep Time:</strong> 10 minutes<br>
<strong>Cook Time:</strong> 20 minutes<br>
<strong>Total Time:</strong> 30 minutes<br>
<strong>Servings:</strong> 4
</p>
<h4>Ingredients</h4>
<p><strong>Chicken:</strong></p>
<ul>
<li>4 boneless, skinless chicken breasts</li>
<li>1 teaspoon salt</li>
<li>1/2 teaspoon black pepper</li>
<li>1 teaspoon Italian seasoning</li>
<li>1/2 teaspoon garlic powder</li>
<li>2 tablespoons olive oil</li>
<li>2 tablespoons unsalted butter</li>
</ul>
<p><strong>Sauce:</strong></p>
<ul>
<li>4 tablespoons unsalted butter</li>
<li>5 cloves garlic, minced</li>
<li>1 tablespoon all-purpose flour</li>
<li>1 cup chicken broth</li>
<li>1 cup heavy cream</li>
<li>3/4 cup freshly grated Parmesan cheese</li>
<li>1/2 teaspoon Italian seasoning</li>
<li>1/4 teaspoon black pepper</li>
<li>1/4 teaspoon salt, or to taste</li>
<li>2 tablespoons fresh parsley, chopped</li>
</ul>
<h4>Instructions</h4>
<ol>
<li>Pat the chicken dry and season both sides with salt, pepper, Italian seasoning, and garlic powder.</li>
<li>Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.</li>
<li>Add the chicken and sear for 5–7 minutes per side, or until golden brown and cooked through. Transfer to a plate.</li>
<li>Reduce the heat to medium and melt the remaining 4 tablespoons butter in the same skillet.</li>
<li>Add minced garlic and cook for 30–60 seconds until fragrant.</li>
<li>Whisk in the flour and cook for about 30 seconds.</li>
<li>Slowly whisk in the chicken broth, followed by the heavy cream.</li>
<li>Add Italian seasoning and black pepper. Simmer gently for 2–3 minutes.</li>
<li>Reduce the heat and stir in the Parmesan until melted and smooth.</li>
<li>Return the chicken to the skillet and spoon the sauce over the top.</li>
<li>Simmer gently for another 2–3 minutes, ensuring the chicken reaches 165°F (74°C).</li>
<li>Garnish with fresh parsley and extra Parmesan. Serve warm.</li>
</ol>
<p><strong>Recipe Notes:</strong> Freshly grated Parmesan gives the smoothest sauce. If the sauce gets too thick, stir in a small splash of chicken broth or heavy cream before serving.</p>
