Creamy Garlic Parmesan Chicken
This creamy garlic Parmesan chicken is a quick, comforting skillet meal with juicy chicken breasts in a rich garlic cream sauce.
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.
Notes
Store cooled chicken and sauce in an airtight container in the fridge for up to 3–4 days. To reheat, gently warm on stovetop, adding a splash of cream or milk if the sauce thickens.