I love how this dish delivers tender chicken in a silky, flavorful garlic‑Parmesan sauce. It feels indulgent but is surprisingly simple to make — perfect for a weeknight when I want something comforting without too much fuss.
Why You’ll Love This Recipe
I’ll be honest: garlic, cream, and Parmesan make for one of my favorite flavor combos. The sauce clings to every bite of chicken, so no part of this dish is bland. It’s fast, it’s elegant enough to serve to guests, and it works beautifully over pasta, rice, potatoes, or even just with steamed vegetables. Because it’s made in one pan (mostly), the cleanup is minimal — and that’s always a win in my book.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts (halved or pounded thin)
Salt & black pepper
Garlic powder (optional, for seasoning)
Olive oil
Butter
All‑purpose flour
Fresh garlic (minced)
Chicken broth (or dry white wine, or a mix)
Heavy cream (or whipping cream / full‑fat cream)
Freshly grated Parmesan cheese
Fresh parsley (for garnish)
(Optional) A squeeze of lemon juice or a pinch of Dijon mustard for brightness
Directions
Prepare the chicken. Slice or halve the chicken breasts so they’re more uniform and cook more quickly. Season both sides with salt, pepper, and a little garlic powder (if using).
Sear the chicken. In a skillet over medium‑high heat, add olive oil and a bit of butter. Once hot, cook the chicken until golden and cooked through (about 5–6 minutes per side, depending on thickness). Remove the chicken from the pan and set aside, loosely tented.
Make the sauce base. In the same skillet, melt more butter if needed. Add the minced garlic and cook briefly until fragrant (just 30 seconds to a minute, being careful not to burn it).
Thicken the sauce. Sprinkle in flour and stir to combine with the butter/garlic mix. Cook for a minute or two until the raw flour smell is gone. Then slowly whisk in the chicken broth (or wine) to deglaze the pan, scraping up brown bits.
Add cream and Parmesan. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and allow the sauce to thicken slightly, stirring often.
Return the chicken. Nestle the cooked chicken back into the sauce, spooning sauce over the top. Simmer for a few more minutes until everything is heated through and the sauce is thickened to your liking.
Finish and serve. Taste and adjust seasoning (salt, pepper). Add a squeeze of lemon juice or a little Dijon mustard if you want brightness. Garnish with fresh parsley. Serve hot over pasta, rice, mashed potatoes, or with a side of vegetables.
Servings and timing
Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes
(Note: depending on how thin you slice the chicken and how long the sauce needs to reduce, this might vary by a few minutes.)
Variations
Spinach version: Stir in a handful of fresh spinach toward the end so it wilts into the sauce.
Mushroom twist: Add sliced mushrooms after searing the chicken; cook until tender before adding garlic and continuing with the sauce.
Lemon garlic Parmesan: Increase brightness by adding more lemon juice at the end or using lemon zest.
Lower‑fat option: Use half‑and‑half instead of full cream (though it may be less rich and a bit looser).
Using chicken thighs: Boneless, skinless thighs will work too — they’re more forgiving and stay juicy. Adjust cooking time accordingly.
Herb boost: Stir in fresh herbs like thyme, basil, or tarragon for more complexity.
Storage / Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I gently warm it on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it has thickened too much. Avoid high heat so the sauce doesn’t break or separate. I don’t usually freeze this dish — cream‑based sauces can sometimes separate upon thawing, altering the texture.
FAQs
How can I tell when the chicken is done?
I use a meat thermometer inserted into the thickest part — once it reaches about 165 °F (74 °C), it’s safe. The chicken should also feel firm and its juices run clear.
Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. To compensate, you might reduce it longer or add a touch more flour or Parmesan to thicken.
Will the sauce thicken too much when cooled?
Yes — cream sauces tend to firm up when cooled. When reheating, warm gently and stir in a bit of broth or cream to bring it back to the right consistency.
Is it okay to skip the flour (make it gluten‑free)?
Yes — you can skip the flour and rely on reduction of the cream plus the cheese for thickness. Alternatively, use a gluten‑free thickener like cornstarch (mixed with a bit of cold liquid) if needed.
Can I prep parts in advance?
Absolutely. I like to season and slice the chicken ahead of time, maybe even have the garlic minced and cheese grated. But I prefer to cook and finish sauce fresh so it tastes its best.
Conclusion
I adore this Creamy Garlic Parmesan Chicken because it’s a perfect balance of comfort and elegance. It’s one of those dishes that tastes like it took hours, but I can pull it together in about 30 minutes. Whether I serve it over pasta, mashed potatoes, or with a simple veggie side, it always feels like a treat. I hope when you try it, it becomes one of your go‑to favorites too. Let me know if you’d like a printable recipe card or any tweaks for dietary preferences!
Creamy Garlic Parmesan Chicken delivers tender chicken in a rich, flavorful sauce made with garlic, cream, and Parmesan. It’s a simple, elegant, one-pan dish perfect for busy weeknights or casual entertaining.
Ingredients
2 boneless, skinless chicken breasts (halved or pounded thin)
Salt and black pepper, to taste
1/2 tsp garlic powder (optional)
2 tbsp olive oil
2 tbsp butter (divided)
1 tbsp all-purpose flour
4 cloves garlic, minced
3/4 cup chicken broth or dry white wine
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Optional: 1 tsp lemon juice or 1/2 tsp Dijon mustard
Instructions
Slice or pound the chicken breasts to even thickness. Season both sides with salt, pepper, and garlic powder if using.
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear the chicken for about 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add remaining 1 tbsp butter. Sauté minced garlic for 30 seconds to 1 minute until fragrant.
Sprinkle in flour and stir well. Cook for 1–2 minutes to remove raw flour taste.
Gradually whisk in chicken broth or wine, deglazing the pan and scraping up browned bits.
Add heavy cream and bring to a gentle simmer. Stir in Parmesan and cook until the sauce thickens slightly.
Return the chicken to the pan. Spoon sauce over the chicken and simmer for a few minutes until heated through.
Adjust seasoning if needed. Add lemon juice or Dijon mustard for brightness if desired. Garnish with parsley and serve hot.
Notes
Serve over pasta, rice, mashed potatoes, or vegetables.
Use chicken thighs for juicier meat — adjust cook time accordingly.
For gluten-free, omit flour and reduce sauce longer or use cornstarch slurry.
Add spinach or mushrooms for variations.
Store leftovers up to 3–4 days in the fridge; reheat gently with a splash of cream or broth.
