Name: Creamy Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 to 1½ lbs boneless, skinless chicken breasts (2–3 breasts); 1 tablespoon all-purpose flour; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 4 minced garlic cloves; 1 cup low-sodium chicken broth; 1 cup heavy cream; ¾ cup grated Parmesan cheese; ½ teaspoon Italian seasoning; 1 tablespoon lemon juice; Chopped parsley, for garnish

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This creamy garlic Parmesan chicken is a weekday hero: pan-seared chicken finished in a silky, garlicky Parmesan sauce that comes together in under 30 minutes. I make this often when I want something comforting but quick, and it always gets raves from guests and family. If you like hearty pasta dinners, you might also enjoy a spicier take like Cajun Chicken with Creamy Garlic Parmesan Linguine for another weeknight crowd-pleaser.

Why Make This Recipe

Rich, well-balanced flavor: browned chicken, roasted garlic notes, and nutty Parmesan create a sauce that’s satisfying without being heavy.
Quick and convenient: about 10 minutes active prep and 15–20 minutes cooking — great for busy evenings.
Versatile: pairs with pasta, rice, potatoes, or vegetables for varied weeknight meals.
Family-friendly nutrition: a high-protein main that can be lightened or bulked up with veg.
Personal insight: I love this dish because the sauce is forgiving — if it’s slightly too thin you can reduce it, and if it’s a touch too thick you can loosen it with a splash of stock.

I also like to riff on the base recipe; a cajun twist yields a great flavor boost as in Cajun Garlic Butter Chicken with Creamy Parmesan Twisted Pasta when I want heat.

Recipe Overview

Prep time: 10 minutes (including pounding/thinning chicken)
Cook time: 15–20 minutes
Total time: 25–30 minutes
Servings: 4 (about 2 small breasts or 4 cutlets)
Difficulty: Easy
Cooking method: Pan-sear chicken in a heavy skillet, deglaze, then simmer a cream-Parmesan sauce with garlic and herbs.

For even browning use a 10–12 inch heavy skillet (cast iron or stainless steel) and an instant-read thermometer to hit 165°F internal for chicken.

This rotini version shows how well the sauce clings to pasta if you want to serve it that way.

My Experience Making This Recipe

I’ve tested this recipe several times, adjusting cooking times and the order of adding dairy to keep the sauce silky rather than grainy. I found pounding chicken to an even ¾ inch thickness gives the most consistent cook and prevents dry edges. Finishing the sauce on low heat and adding Parmesan off the heat keeps it glossy.

How to Make Creamy Garlic Parmesan Chicken

Start by seasoning and lightly dredging 1 to 1½ lbs of boneless, skinless chicken breasts (2–3 breasts) in a pinch of salt, pepper and 1 tablespoon all-purpose flour for better browning. Sear in 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat for 4–5 minutes per side until golden and just shy of 165°F, then remove to rest. In the same pan, lower heat to medium, sauté 4 minced garlic cloves in 1 tablespoon butter for 30–45 seconds, deglaze with 1 cup low-sodium chicken broth, add 1 cup heavy cream, ¾ cup grated Parmesan, ½ teaspoon Italian seasoning, and simmer gently for 3–5 minutes to thicken. Return chicken to the pan, spoon sauce over it, and finish with a squeeze of 1 tablespoon lemon juice and chopped parsley.

Key techniques: deglazing to capture fond flavor, gentle simmering to thicken without boiling, and adding cheese off very high heat to avoid grainy sauce.

Pairing with filled pasta and veg is a quick way to turn this into a complete meal.

Expert Tips for Success

Pound the chicken to uniform thickness (about ¾ inch) so it cooks evenly and stays juicy. Use a zip-top bag and a meat mallet or heavy rolling pin.
Use a heavy-bottomed skillet (cast iron or stainless steel) for reliable, even browning and to build fond for the sauce.
Deglaze the pan with hot chicken broth; scrape up browned bits with a wooden spoon to add deep flavor.
Add grated Parmesan off high heat and whisk gently — high heat can cause the cheese to seize and become grainy.
If the sauce is too thin, simmer uncovered for 3–5 minutes or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to avoid over-reducing.

How to Serve Creamy Garlic Parmesan Chicken

Over pasta: toss with 8 oz cooked fettuccine or pappardelle and finish with extra Parmesan.
With roasted veggies: serve alongside broccoli, green beans, or asparagus for color and fiber.
On rice or mashed potatoes: spoon the sauce over fluffy mashed potatoes for a cozy dinner.
For guests: slice the rested chicken and fan on the plate, spoon sauce, and garnish with chopped parsley and lemon zest for brightness — serve with a crisp green salad.

If you want a sun-dried tomato twist, try the variation linked here for inspiration: Creamy Parmesan Chicken with Sun-Dried Tomatoes.

Storage and Reheating Guide

Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3–4 days. Use shallow containers to cool quickly.
Freezer: Freeze in a freezer-safe container or heavy-duty bag for up to 3 months. Freeze sauce and chicken together or separately for best texture.
Reheating stovetop: Thaw overnight if frozen, then reheat gently over low heat in a covered skillet with a splash of chicken broth or cream to loosen the sauce; bring to 140–150°F internal for serving.
Reheating oven: Place in a 325°F oven covered with foil for 15–20 minutes (from refrigerated), adding a tablespoon or two of stock if sauce looks thick.

Avoid high heat reheating; it can separate the sauce and dry the chicken.

Recipe Variations

Gluten-free: Use 1 tablespoon cornstarch instead of flour for dredging and serve with gluten-free pasta.
Dairy-light: Swap half the heavy cream for low-fat milk and reduce Parmesan to ½ cup, though sauce will be less rich.
Dairy-free: Use full-fat canned coconut milk + 2 tablespoons nutritional yeast for cheesiness and omit Parmesan; flavor will be different but still creamy.
Protein swap: Use boneless skinless chicken thighs (sear 5–6 minutes per side) for more forgiving, juicier meat.

All variations were tested to maintain sauce texture — thinner liquids may need a brief reduction.

Nutritional Highlights

High in protein: chicken provides a lean source of muscle-building protein.
Calcium and umami from Parmesan add savory depth and a nutritional boost.
Dietary considerations: contains dairy (heavy cream, Parmesan) and gluten if dredged with flour; use substitutes for allergies.
Portion guidance: plan roughly 6–8 oz cooked chicken per adult serving with 1 cup of sauce and appropriate sides.

Troubleshooting Common Issues

Sauce is too thin: simmer uncovered for 3–5 minutes to reduce, or whisk in a 1 tsp cornstarch slurry.
Sauce becomes grainy or separates: heat likely too high — lower the heat, whisk in a splash of warm cream, and avoid boiling once cheese is added.
Chicken is dry: next time pound to even thickness, sear on high to color then finish briefly in a 350°F oven to rest without overcooking.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless skinless thighs are more forgiving and stay juicier; sear 5–6 minutes per side and check for 165°F internal temperature. Thighs may render more fat, so skim excess from the sauce if desired.

Q: Can I make the sauce ahead of time?
A: You can make the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat with a splash of chicken broth to restore consistency, whisking to recombine the dairy and cheese.

Q: Is there a way to lighten the sauce without losing flavor?
A: Replace half the heavy cream with low-sodium chicken broth and increase the Parmesan slightly (to 1 cup) for flavor concentration. Add lemon juice or Dijon mustard for brightness so you can use less cream.

Q: How do I prevent garlic from burning?
A: Sauté minced garlic over medium heat for only 30–45 seconds, stirring constantly; add liquid right after to stop further cooking. If you prefer a milder, sweeter garlic flavor, roast whole cloves at 400°F for 20–25 minutes and mash them into the sauce.

Conclusion

If you want an alternate take or step-by-step inspiration, this Creamy Garlic Parmesan Chicken recipe on Gimme Delicious is a helpful reference with photos and minor variations to try. Print