Creamy Garlic Parmesan Chicken is the kind of weeknight meal that feels indulgent but comes together fast. The sauce is buttery, garlicky, and packed with Parmesan, coating juicy seared chicken for a dish that’s both comforting and restaurant-worthy. I’ve made this dozens of times, and I’ll share the small technique changes that make it reliably creamy every time — for a similar twist, see my other take on a creamy garlic Parmesan chicken for inspiration: creamy garlic Parmesan chicken delight.
Why Make This Recipe
- Deep, comforting flavor: roasted garlic and sharp Parmesan create an instantly satisfying sauce.
- Fast and family-friendly: sears in about 15–20 minutes total active cooking time.
- Flexible sides: pairs with pasta, rice, or vegetables for easy weeknight variation.
- Crowd-pleaser: rich enough for guests yet simple to scale up.
- Personal insight: I love this recipe because a single pan produces both the sauce and the perfect sear on the chicken — fewer dishes and more flavor.
Also, if you like mushrooms with Parmesan, you’ll enjoy adding a pan of garlic-Parmesan sautéed mushrooms on the side: garlic-Parmesan sautéed mushrooms.
Recipe Overview
- Prep time: 10 minutes (including seasoning).
- Cook time: 20 minutes (sear + sauce).
- Total time: 30 minutes.
- Servings: 4 (about 6 oz chicken each).
- Difficulty: Easy.
- Method: Pan-sear boneless chicken breasts, deglaze the pan, and simmer a cream-Parmesan sauce until glossy and thickened. For a faster fork-tender option, swap in boneless skinless thighs. For another compact, pasta-friendly variant, see my creamy garlic butter chicken bites: creamy garlic butter chicken bites.
My Experience Making This Recipe
I tested this several times to nail the sauce texture and chicken doneness. Early trials had grainy sauce when overheated; switching to medium-low heat for melting the cheese solved that. I also confirmed that resting the chicken 5 minutes after searing keeps slices juicy.
How to Make Creamy Garlic Parmesan Chicken: Rich & Flavorful
Start by seasoning 4 boneless, skinless chicken breasts (about 1.5 lb total) with salt, pepper, and a light dusting of flour or cornstarch. Sear in 1–2 tablespoons olive oil over medium-high heat for 5–7 minutes per side until a golden crust forms and internal temperature reads 160–165°F. Remove chicken, lower heat to medium-low, add 2 tablespoons butter and 4 minced garlic cloves, cook 30–45 seconds, then deglaze with 1/2 cup dry white wine or chicken broth. Stir in 1 cup heavy cream and 1/2 cup freshly grated Parmesan, simmer 3–5 minutes until slightly thickened, then return chicken to sauce and heat through to 165°F. Finish with chopped parsley and a squeeze of lemon for brightness.
Expert Tips for Success
- Use a digital thermometer: target 160–165°F for breasts, then rest 3–5 minutes so carryover reaches safe temperature without drying.
- Don’t boil the sauce: keep the cream at a gentle simmer to prevent the Parmesan from graininess or separating.
- Deglaze the pan: after searing, pour in wine or broth and scrape brown bits (fond) — that’s concentrated flavor for the sauce.
- Grate Parmesan from a wedge: pre-grated cheese contains anti-caking agents that can prevent smooth melting; grate 1/2 cup fresh for best texture.
- Heavy-bottomed skillet recommended: use a 10–12 inch stainless steel or cast-iron pan for even searing and heat control — for a thigh-focused approach, check this skillet technique inspired by pro recipes: Bobby Flay’s chicken thighs technique.
How to Serve Creamy Garlic Parmesan Chicken: Rich & Flavorful
- Over pasta: toss fettuccine or linguine in the sauce and serve the chicken sliced on top for an easy dinner party plate.
- With roasted vegetables: serve alongside roasted broccoli or asparagus to cut richness and add texture.
- On rice or bowls: spoon the chicken and sauce over buttery rice for a comforting bowl; try a bowl-style meal with greens and grains here: creamy garlic chicken and rice bowls.
- Presentation tip: slice chicken against the grain and fan on the plate, spoon sauce over slices, and finish with freshly cracked black pepper and parsley.
Storage and Reheating Guide
- Refrigerator: cool to room temperature, transfer to an airtight container, and store up to 3–4 days.
- Freezer: place in a freezer-safe container or heavy-duty bag and freeze up to 3 months; thaw overnight in the fridge before reheating.
- Reheat gently: simmer in a skillet over low heat with a splash of broth or cream to loosen the sauce, stirring frequently until warmed through (do not boil). Microwaving is possible but use short 30–45 second bursts and stir to avoid overheating that causes separation.
Recipe Variations
- Gluten-free: skip the flour or use 1 teaspoon cornstarch mixed into the cream to thicken instead of dusting the chicken.
- Dairy-free: swap heavy cream for full-fat coconut milk and use a dairy-free Parmesan substitute or nutritional yeast (texture and flavor will differ).
- Low-carb/Keto: omit flour and serve over zucchini noodles or cauliflower rice; use heavy cream and butter as in the original.
- Mushroom-and-spinach version: sauté sliced cremini mushrooms after searing the chicken, add a handful of baby spinach to the sauce at the end until wilted.
Nutritional Highlights
- Protein-rich: a 6 oz chicken breast provides roughly 35–40 g protein, which supports satiety and muscle maintenance.
- Higher in fat: the sauce uses heavy cream and Parmesan, so expect higher saturated fat and calories per serving — balance with veggies or smaller portions of starch.
- Allergens: contains dairy; if flour is used, it may contain gluten unless substituted. For portion control, aim for 4–6 oz cooked chicken per person and moderate sauce portions.
Troubleshooting Common Issues
- Sauce too thin: simmer longer on medium-low to reduce, or whisk in 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes.
- Sauce separates or becomes grainy: reduce heat immediately, whisk in a tablespoon of cold butter or a splash of cream to re-emulsify; avoid high boil.
- Chicken dry: likely overcooked — use a thermometer and remove chicken at 160°F, then rest to reach 165°F carryover temperature.
Frequently Asked Questions
Q: Can I use frozen chicken for this recipe?
A: Use thawed chicken for even cooking. If you must use frozen, fully thaw in the refrigerator overnight, pat dry, and proceed. Cooking from frozen will brown unevenly and often results in overcooked exterior and undercooked center.
Q: What’s the best cheese to use if I don’t have Parmesan?
A: Pecorino Romano gives a saltier, tangier result and melts well, but reduce additional salt when using it. Avoid pre-shredded cheeses for sauce texture; freshly grated is best.
Q: Can I make the sauce ahead of time?
A: Yes — make the sauce, cool, and refrigerate separately up to 48 hours. Reheat gently in a skillet with a splash of broth or cream, then add freshly seared chicken to finish and warm through.
Q: Is there a lighter version that still tastes good?
A: Use half-and-half instead of heavy cream and increase savory depth with extra sautéed garlic and a splash of white wine or lemon juice; thicken with a small cornstarch slurry if needed.
Conclusion
If you want another tested recipe in this style for comparison or extra ideas, check out Gimme Delicious’s Creamy Garlic Parmesan Chicken for more variations and plating inspiration.
Creamy Garlic Parmesan Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A rich and creamy chicken dish with buttery garlic sauce and Parmesan, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lb)
- Salt and pepper, to taste
- 1-2 tablespoons olive oil
- 2 tablespoons butter
- 4 minced garlic cloves
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Chopped parsley, for garnish
- Lemon, for squeezing over the dish
Instructions
- Season the chicken breasts with salt, pepper, and a light dusting of flour or cornstarch.
- Sear the chicken in olive oil over medium-high heat for 5-7 minutes per side until golden brown and internal temperature reads 160-165°F.
- Remove the chicken from the pan and lower the heat to medium-low.
- Add butter and minced garlic to the pan, cooking for 30-45 seconds until fragrant.
- Deglaze the pan with wine or chicken broth, scraping up the browned bits.
- Stir in heavy cream and Parmesan cheese, then simmer for 3-5 minutes until slightly thickened.
- Return the chicken to the sauce and heat through until reaching 165°F.
- Garnish with chopped parsley and a squeeze of lemon before serving.
Notes
For a gluten-free version, skip the flour or use cornstarch mixed into the cream. For a dairy-free option, substitute coconut milk and dairy-free Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-sear
- Cuisine: Italian