I make this creamy garlic Parmesan chicken whenever I want a weeknight dinner that feels a little indulgent but comes together fast. Thin chicken breasts get seared until golden, then bathe in a velvety garlic-Parmesan cream sauce — simple flavors, big payoff. If you enjoy chicken-centered weeknight meals, you might also like this collection of chicken dishes for more ideas.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, forgiving, and rich without being fussy. The sauce is heavy-cream-based but cooks down quickly to coat the chicken, so you get restaurant-style comfort at home in under 30 minutes. It’s kid-friendly, low-effort, and easy to scale up for guests.
“A winner for busy evenings — the sauce is silky, garlicky, and the chicken stays juicy every time.”
Step-by-step overview
Before you dive into the ingredients or the full directions, here’s the quick flow so you know what to expect:
- Pound or slice the breasts thin for even cooking and season them.
- Sear the chicken in oil until golden and cooked through, then remove and rest.
- Sauté garlic in butter briefly, then add heavy cream and Parmesan to build the sauce.
- Return the chicken to the pan, spoon the sauce over it, and finish with parsley.
This keeps the prep predictable and ensures the sauce doesn’t overcook while the chicken finishes.
What you’ll need
- 2 large boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced (about 1½–2 teaspoons)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh chopped parsley for garnish (optional)
Substitution notes:
- Short on cream? Use ¾ cup heavy cream + ¼ cup whole milk, but expect a slightly thinner sauce.
- Freshly grated Parmesan melts smoother than pre-shredded (which often contains anti-caking agents).
- For a lighter version, try half-and-half with a teaspoon of cornstarch to thicken.
Step-by-step instructions
- Prep the chicken: Slice each breast in half horizontally or pound to about ½-inch thickness. Season both sides with salt, black pepper, and Italian seasoning.
- Heat the pan: Warm a large skillet over medium heat and add 1 tablespoon olive oil.
- Sear the chicken: Place the chicken in the skillet and cook 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and tent loosely with foil to rest.
- Make the garlic base: Reduce heat to medium-low. Add 2 tablespoons butter to the skillet. Once melted, add the minced garlic and sauté 30–45 seconds until fragrant — be careful not to brown the garlic.
- Build the sauce: Pour in 1 cup heavy cream, scraping the browned bits from the pan. Stir in ½ cup grated Parmesan and cook 2–3 minutes until the cheese melts and the sauce thickens. Taste and season with salt and black pepper.
- Finish: Return the chicken to the skillet and spoon sauce over each piece. Simmer 2–3 minutes until the chicken is heated through and well coated.
- Garnish and serve: Sprinkle with chopped parsley, if using, and serve immediately.
Tip: Use an instant-read thermometer to avoid overcooking. Resting the chicken keeps it juicy.
Best ways to enjoy it
This dish is versatile. Here are pairing ideas that elevate the meal:
- Serve over buttered egg noodles or fettuccine so the sauce clings to every bite.
- Spoon over creamy mashed potatoes for a classic comfort-plate.
- For a lighter plate, pair with steamed broccoli, asparagus, or a crisp green salad.
- Crusty bread is perfect for mopping up the sauce.
If you’re looking for side inspiration or complementary recipes, check out these other chicken dishes and sides to build a fuller menu.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. They’ll keep 3–4 days.
- Reheat gently on the stovetop over low heat, stirring occasionally to keep the sauce smooth. Add a splash of milk or cream if the sauce has thickened too much.
- To freeze: cool completely, then freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.
- Food safety: always reheat to at least 165°F (74°C) and do not refreeze once thawed.
Pro chef tips
- Even thickness: pounding or slicing the breasts ensures even cooking and prevents dry edges.
- Don’t burn the garlic: garlic turns bitter quickly. Cook only until fragrant over medium-low heat.
- Deglaze properly: when you add the cream, scrape the pan to lift fond — that’s where a lot of flavor lives.
- Cheese timing: add the Parmesan off high heat to avoid grainy texture; gentle heat melts it into a silky sauce.
- Rest the chicken: tenting it keeps juices locked in so the final bite is moist.
Recipe variations
- Mushroom & thyme: sauté sliced mushrooms with the garlic and add fresh thyme for an earthy twist.
- Sun-dried tomato: stir in chopped sun-dried tomatoes for a sweet-tangy lift.
- Lighter version: swap heavy cream for half-and-half thickened with 1 teaspoon cornstarch mixed into a little cold milk.
- Low-carb: serve over zucchini noodles or cauliflower mash.
- Spicy: add a pinch of red pepper flakes while cooking the garlic for heat.
FAQ – Your questions answered
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work well and stay very juicy. Adjust sear time—thighs may need a minute or two longer per side.
Q: What if my sauce is too thin?
A: Simmer a few extra minutes to reduce. For a faster fix, whisk ½ teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce.
Q: Can I make this dairy-free?
A: It’s tough to replicate the exact texture, but you can use full-fat coconut milk and a dairy-free Parmesan alternative. Flavor will shift noticeably.
Q: How long does this take from start to finish?
A: About 25–30 minutes, including prep, if the chicken is sliced thin. Pounding thick breasts adds a few minutes.
Q: Is it safe to cook chicken to less than 165°F for juicier meat?
A: The USDA recommends 165°F (74°C) for safety. Some chefs use lower temps for texture, but for home cooks, follow 165°F to reliably eliminate pathogens.
Q: Can I make the sauce ahead?
A: You can make the sauce earlier and reheat gently, but it’s best when combined with freshly seared chicken. Cream sauces can separate if overheated after refrigeration.
Final thoughts
Give this creamy garlic Parmesan chicken a try when you want a comforting, quick meal that still feels special — and don’t forget the crusty bread for sauce-sopping satisfaction. If you make it, leave a comment and tell me your favorite variation.
Creamy Garlic Parmesan Chicken
Ingredients
Method
- Slice each chicken breast in half horizontally or pound to about ½-inch thickness. Season both sides with salt, black pepper, and Italian seasoning.
- Warm a large skillet over medium heat and add olive oil.
- Place the chicken in the skillet and cook 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Transfer the chicken to a plate and tent loosely with foil to rest.
- Reduce heat to medium-low. Add butter to the skillet. Once melted, add the minced garlic and sauté for 30–45 seconds until fragrant - be careful not to brown the garlic.
- Pour in heavy cream, scraping the browned bits from the pan. Stir in grated Parmesan and cook 2–3 minutes until the cheese melts and the sauce thickens. Taste and season with salt and black pepper.
- Return the chicken to the skillet and spoon sauce over each piece. Simmer for 2–3 minutes until the chicken is heated through and well coated.
- Sprinkle with chopped parsley, if using, and serve immediately.