This creamy garlic Parmesan chicken is a quick, comforting skillet meal: juicy boneless skinless chicken breasts seared until golden, then simmered in a silky sauce made from garlic, heavy cream and freshly grated Parmesan. It’s the kind of weeknight dish that looks and tastes like you spent longer on it than you did — perfect for busy evenings, date nights at home, or when you want a low-effort, high-comfort plate.
Why you’ll love this dish
This recipe hits familiar comforts — browned chicken, a rich garlicky cream, and nutty Parmesan — without a long ingredient list or fancy techniques. It’s fast to make (about 25–30 minutes total), uses pantry-friendly items, and pleases picky eaters and grown-ups alike.
“Best quick dinner: tender chicken in a sauce so good we mopped it up with bread.” — a reader taste-test note
It’s also versatile: dress it up for guests or keep it simple for kids. If you enjoy other chicken favorites, you might like this detailed chicken breast recipe with more prep methods and tips.
How this recipe comes together
The method is straightforward and built on three steps:
- Even the chicken thickness and season well so it cooks quickly and evenly.
- Sear the chicken in olive oil to develop color and flavor; remove it so the pan stays hot and the sauce begins on a clean base.
- Sauté garlic in butter, deglaze with heavy cream, whisk in Parmesan until silky, then return the chicken to finish in the sauce for a few minutes.
This order (sear → remove → build sauce → return) prevents overcooking the meat and gives the sauce a glossy, stable texture.
What you’ll need
- 2 large boneless, skinless chicken breasts (about 1 to 1¼ lb total). Slice horizontally or pound to an even thickness (about ½ inch).
- 1 tablespoon olive oil (for searing)
- 2 tablespoons butter (adds richness to the sauce)
- 4 garlic cloves, minced (use fresh for best flavor)
- 1 cup heavy cream (for a stable, rich sauce; see substitutions below)
- ½ cup freshly grated Parmesan cheese (not pre-shredded for best melt)
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley for garnish (optional)
Substitution notes:
- For a lighter sauce, use half-and-half but reduce heat and simmer less — the sauce will be thinner.
- Use grated Pecorino Romano for a sharper finish, or a blend of Parmesan + Pecorino.
- For dairy-free versions, try full-fat canned coconut milk and a vegan Parmesan substitute (see Variations).
Step-by-step instructions
- Prep the chicken: Slice each breast in half horizontally or put between plastic and pound to about ½ inch thickness. Pat dry. Season both sides with salt, pepper, and the Italian seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium–medium-high heat. When hot, add the breasts and sear 4–5 minutes per side until golden and an instant-read thermometer reads 160–165°F (it will finish in the sauce). Remove the chicken to a plate and tent loosely with foil.
- Sauté garlic: Lower heat to medium-low. Add butter to the same skillet. When melted, add the minced garlic and sauté 30–45 seconds until fragrant — don’t let it brown.
- Make the sauce: Pour in the heavy cream and use a wooden spoon to scrape any browned bits off the pan (deglaze). Stir in the grated Parmesan and simmer gently 2–4 minutes until the sauce thickens slightly. Keep heat moderate so the cream doesn’t break.
- Finish: Return the chicken to the skillet, spoon sauce over the pieces, and simmer 2–3 minutes until heated through and the internal temperature reaches 165°F. Taste and adjust seasoning. Sprinkle chopped parsley before serving if desired.
How to serve Creamy Garlic Parmesan Chicken Breast
- Classic pairings: Serve over buttered egg noodles, creamy mashed potatoes, or a bed of steamed rice to soak up the sauce.
- Lighter options: Spoon over roasted cauliflower steaks or zucchini ribbons for a lower-carb plate.
- Add greens: Serve alongside sautéed spinach or a crisp Caesar-style salad for contrast.
- For casual entertaining, slice the breasts and arrange over a platter with a sprinkle of parsley and extra shaved Parmesan. If you like garlic-Parmesan flavor combinations, try the fun appetizer twist in these garlic Parmesan cheeseburger bombs — they share similar flavor notes and make an easy starter.
Storage and reheating tips
- Refrigeration: Store cooled chicken and sauce in an airtight container in the fridge for up to 3–4 days.
- Freezing: You can freeze for up to 2 months. Use a freezer-safe container and leave a small headspace for expansion.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Microwave in short intervals, stirring between, to avoid curdling.
- Safety: Always reheat to at least 165°F. Do not refreeze thawed leftovers.
Helpful cooking tips
- Even thickness = even cook: Pounding or slicing chicken thinly avoids raw centers and keeps sear times short.
- Dry the meat: Pat chicken dry before seasoning for better browning.
- Use freshly grated Parmesan: Powdered shreds contain anti-caking agents and won’t melt as smoothly.
- Control the heat: After searing, lower to medium-low when adding cream to prevent separation. If sauce looks grainy, whisk in a splash of warm water or an extra tablespoon of butter off heat to bring it back together.
- Taste and adjust: Parmesan is salty; salt sparingly at first and adjust after the sauce forms.
Creative twists
- Sun-dried tomato & basil: Stir in 2–3 tablespoons chopped sun-dried tomatoes and finish with fresh basil.
- Mushroom variation: Sauté 6 oz sliced mushrooms after removing chicken, then proceed with garlic and cream for a mushroom-Parmesan sauce.
- Keto / low-carb: Serve over spiralized zucchini or cauliflower rice.
- Dairy-free: Use full-fat coconut milk and a vegan Parmesan alternative; add a squeeze of lemon to mimic tang.
- Make it spicy: Add ¼–½ teaspoon red pepper flakes when you sauté the garlic.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes: 5–10 minutes prep (pounding/slicing + mincing garlic) and roughly 20 minutes cooking (searing + sauce + finish).
Q: Can I use chicken thighs instead?
A: Yes. Boneless skinless thighs are forgiving and stay juicy; sear 4–6 minutes per side depending on thickness and finish in sauce until 165°F.
Q: What can I substitute for heavy cream?
A: Half-and-half will work but yields a thinner sauce; reduce simmer time and keep heat low to avoid separation. For dairy-free, use full-fat canned coconut milk plus a vegan Parmesan.
Q: Why did my sauce become grainy or separated?
A: High heat causes cream to split or cheese to clump. Lower the heat, add cheese gradually, and whisk gently. If it happens, take the pan off heat and whisk in a small splash of warm water or butter to smooth it.
Q: Is this safe to meal-prep?
A: Yes. Store chicken and sauce together in the fridge for up to 3–4 days. Reheat gently and add a little liquid if the sauce has thickened.
If you want extra ideas for weeknight chicken mains or variations on seared breasts, the linked chicken collection above has additional methods and flavor profiles to explore.
Creamy Garlic Parmesan Chicken
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts About 1 to 1¼ lb total, sliced or pounded to about ½ inch thickness
- 1 tablespoon olive oil For searing
- 2 tablespoons butter Adds richness to the sauce
- 4 cloves garlic Minced, fresh for best flavor
- 1 cup heavy cream For a rich sauce; can substitute with half-and-half
- ½ cup freshly grated Parmesan cheese Not pre-shredded for best melt
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper To taste
- Fresh chopped parsley For garnish (optional)
Instructions
Preparation
- Slice each chicken breast in half horizontally or pound to an even thickness of about ½ inch. Pat dry and season both sides with salt, pepper, and Italian seasoning.
Searing Chicken
- Heat olive oil in a large skillet over medium to medium-high heat. When hot, add chicken breasts and sear for 4–5 minutes per side until golden, until an internal temperature of 160–165°F is reached. Remove from skillet and tent loosely with foil.
Making the Sauce
- Lower heat to medium-low, add butter to the same skillet. When melted, add minced garlic and sauté for 30–45 seconds until fragrant, without browning.
- Pour in heavy cream, scraping any browned bits off the pan (deglaze). Stir in grated Parmesan and let it simmer gently for 2–4 minutes until the sauce thickens slightly.
Finishing the Dish
- Return the seared chicken to the skillet, spoon sauce over, and simmer for 2–3 minutes until heated through and the internal temperature reaches 165°F. Adjust seasoning as necessary. Sprinkle with chopped parsley before serving if desired.