Creamy, velvety sauce clings to perfectly seared chicken breasts in this quick weeknight dish that tastes like a restaurant favorite. It’s rich without being fussy — garlic, butter, cream, and Parmesan come together in one pan for a comforting meal that’s ready in about 25 minutes. If you want a straightforward chicken dinner that impresses with minimal effort, this is it; it even pairs well with simple sides like steamed vegetables or buttery mashed potatoes. For a basic technique refresher on cooking chicken breasts evenly, see this chicken breast recipe guide.
Why you’ll love this dish
This recipe hits several home-run cooking notes: fast, forgiving, and universally appealing. The sauce uses pantry staples and requires no thickening agents besides reduced cream and Parmesan, so the texture is reliably silky. It’s also easy to scale for two or a family meal.
“A creamy sauce that feels indulgent but takes almost no time — perfect for hectic weeknights and date-night dinners alike.”
Reasons to make it:
- Weeknight-friendly: Hands-on time is short and most of the work is searing and simmering.
- Budget-conscious: Uses affordable ingredients that stretch across meals.
- Kid-friendly and crowd-pleasing: Mild, cheesy flavors that suit many palates.
- Versatile: Works with pasta, rice, veggies, or crusty bread.
How this recipe comes together
Short overview before you start: flatten or halve the breasts, season, sear both sides until golden, then remove. Sauté garlic in butter to build flavor, deglaze with heavy cream while scraping the pan, add Parmesan to thicken, and nestle the chicken back into the sauce to coat and finish cooking. Total active time ~20–25 minutes.
Key steps at a glance:
- Prep chicken for even cooking.
- Sear in olive oil until a golden crust forms.
- Cook garlic in butter off the direct heat to avoid burning.
- Add cream and Parmesan, reduce until glossy.
- Return chicken to sauce to warm through and absorb flavor.
What you’ll need
- 2 large boneless, skinless chicken breasts (halve horizontally or pound to even thickness)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (freshly grated melts best)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley for garnish (optional)
Quick ingredient notes and swaps:
- Heavy cream: half-and-half + a tablespoon of flour can work in a pinch, but the sauce will be thinner.
- Parmesan: avoid pre-shredded if possible — fresh Parmesan gives a silkier finish.
- Italian seasoning: or use a pinch each of dried basil, oregano, and thyme.
- For a lighter version, use half-and-half and simmer longer to reduce, or substitute Greek yogurt off the heat for tang (watch for curdling).
If you love garlic-Parmesan flavors in different formats, check out this playful garlic-parmesan cheeseburger bombs recipe for inspiration.
Step-by-step instructions
- Prep: Slice each chicken breast in half horizontally or place between plastic wrap and pound to an even thickness (about 1/2 inch). Season both sides with salt, pepper, and Italian seasoning.
- Sear chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. When shimmering, add the chicken pieces and sear 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.
- Garlic and butter: Lower heat to medium-low. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and sauté 30–45 seconds until fragrant — do not let it brown.
- Make the sauce: Pour in 1 cup heavy cream and stir, scraping up any browned bits (deglazing). Bring to a gentle simmer and add 1/2 cup grated Parmesan. Stir constantly until sauce thickens slightly and becomes glossy, 2–3 minutes. Taste and adjust seasoning.
- Finish: Return the chicken to the skillet, spooning sauce over each piece. Simmer 2–3 minutes to heat through and allow the chicken to pick up more flavor.
- Serve: Garnish with chopped parsley if desired and serve immediately.
Timing tips: don’t rush the sear — a good crust adds flavor. If the sauce becomes too thick, whisk in a splash of chicken broth or water to loosen.
Best ways to enjoy it
Pair this creamy chicken with:
- Pasta (fettuccine, penne) tossed with the sauce for a full-plate meal.
- Mashed potatoes or polenta to soak up every bit of sauce.
- Roasted or steamed green vegetables (broccoli, asparagus) to cut the richness.
- A crisp side salad with lemon vinaigrette to add brightness.
For a textural contrast and a hint of spice, serve alongside crunchy, savory bites like these buffalo chicken bombs at parties.
Storage and reheating tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Let cool to room temperature for no more than 2 hours before refrigerating.
- Freezing: You can freeze the cooked chicken and sauce for up to 2 months. Use a freezer-safe container and leave some headspace for expansion. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat, stirring occasionally; add a splash of cream, milk, or broth if the sauce has thickened. Microwaving works, but reheat in short bursts and stir between intervals to avoid overheating the dairy.
Food safety: always check that reheated chicken reaches 165°F (74°C) before serving.
Helpful cooking tips
- Even thickness: Pounding or slicing breasts ensures even cooking and prevents dry edges.
- Don’t overcook: Remove the chicken once it reaches 160–162°F; it will carryover cook while resting.
- Fresh ingredients: Freshly grated Parmesan and freshly minced garlic make a noticeable difference in texture and flavor.
- Avoid burnt garlic: Keep garlic on lower heat and add it after the pan has cooled slightly from searing to prevent bitterness.
- Deglaze well: Scraping browned bits (fond) into the sauce adds depth — don’t skip this step.
Creative twists
- Lemon-Parmesan: Add 1–2 teaspoons lemon zest and a squeeze of lemon when finishing for brightness.
- Mushroom addition: Sauté sliced mushrooms after removing chicken, then proceed with butter and garlic to build an earthy sauce.
- Spinach: Stir in a handful of baby spinach with the cream; it wilts quickly and adds color.
- Low-carb: Serve over cauliflower mash or spiralized zucchini.
- Chicken alternative: Try the sauce with seared pork chops or shrimp — adjust cooking times accordingly.
Common questions
Q: Can I use bone-in chicken?
A: Yes, but bone-in pieces will take longer to cook. Sear and then finish in a covered skillet over lower heat or finish in a 375°F (190°C) oven until internal temp reaches 165°F (74°C).
Q: Is there a dairy-free version?
A: For dairy-free, use a plant-based cream (e.g., oat or coconut cream) and a dairy-free Parmesan alternative. Flavor and texture will differ; coconut cream can add sweetness, so balance with extra garlic and a squeeze of lemon.
Q: How can I make the sauce thicker?
A: Reduce it over medium-low heat until it coats the back of a spoon. Alternatively, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce, cooking 1–2 minutes.
Q: Can I prep this ahead?
A: You can season and slice the chicken ahead of time and keep it refrigerated for a day. The sauce is best made fresh, but you can reheat leftovers gently.
Q: What if my sauce splits?
A: If the sauce looks curdled, remove from heat and whisk in a small knob of cold butter or a splash of cream to re-emulsify. Reheat gently.
Conclusion
If you want ideas or inspiration while trying this, you might compare versions of the dish like this Creamy Garlic Parmesan Chicken | Gimme Delicious or see another take at Creamy Garlic Parmesan Chicken • Salt & Lavender. Both offer helpful variations and plating ideas to tailor the recipe to your taste. Enjoy the creamy, garlicky goodness — and don’t be afraid to make it your own.
Creamy Garlic Parmesan Chicken
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts Halve horizontally or pound to even thickness
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic Minced
- 1 cup heavy cream Can substitute with half-and-half + 1 tablespoon of flour
- 1/2 cup grated Parmesan cheese Freshly grated melts best
- 1 teaspoon Italian seasoning Or use a pinch of dried basil, oregano, and thyme
- Salt and freshly ground black pepper To taste
- Fresh chopped parsley For garnish (optional)
Instructions
Preparation
- Slice each chicken breast in half horizontally or place between plastic wrap and pound to an even thickness (about 1/2 inch). Season both sides with salt, pepper, and Italian seasoning.
Searing Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium heat. When shimmering, add the chicken pieces and sear for 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent with foil.
Making the Sauce
- Lower heat to medium-low. Add 2 tablespoons butter to the same skillet. When melted, add minced garlic and sauté for 30–45 seconds until fragrant — do not let it brown.
- Pour in 1 cup heavy cream and stir, scraping up any browned bits (deglazing). Bring to a gentle simmer and add 1/2 cup grated Parmesan. Stir constantly until sauce thickens slightly and becomes glossy (about 2–3 minutes). Taste and adjust seasoning.
Finishing the Dish
- Return the chicken to the skillet, spooning sauce over each piece. Simmer for 2–3 minutes to heat through and allow the chicken to pick up more flavor.
Serving
- Garnish with chopped parsley if desired and serve immediately.