Garlic Parmesan Chicken Skillet
A hot, garlicky, and velvety skillet dinner that comes together in under 30 minutes. Tender pieces of chicken bathe in a creamy garlic and Parmesan sauce.
Ingredients
For the chicken
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch thick pieces Slice evenly for even cooking.
- 2 tbsp extra virgin olive oil For searing and flavor.
- Salt to taste Salt Remember Parmesan is salty; season cautiously.
- Freshly ground black pepper to taste Freshly ground black pepper Rounds out flavors.
For the sauce
- 4 tbsp unsalted butter Adds richness to the sauce.
- 6 cloves garlic, minced Bright, aromatic backbone of the dish.
- 1 cup heavy cream Creates a silky, luxurious sauce.
- 1/2 cup low-sodium chicken broth Deglazes the pan and adds savory depth.
- 1 cup grated Parmesan cheese, plus extra for serving Use freshly grated for best melting and flavor.
- 1 tsp dried Italian herb blend (oregano, basil, thyme, rosemary, marjoram) For herbaceous depth.
- 1/4 tsp red pepper flakes (optional) A subtle heat that cuts richness.
- 2 tbsp chopped fresh parsley, for garnish (optional) Brightens and finishes the dish.
Instructions
Preparation
- Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
- Warm a large skillet over medium-high heat. Add 1 tablespoon olive oil and let it shimmer.
- Add chicken in a single layer without crowding. Sear for 3–4 minutes per side until golden brown and cooked through. Work in batches if needed, adding a touch more oil between batches. Remove cooked chicken to a warm plate.
Making the Sauce
- Lower heat to medium. Add remaining 1 tablespoon olive oil and 4 tablespoons butter to the same skillet. Once butter melts, add minced garlic and sauté for 1–2 minutes until aromatic.
- Pour in heavy cream and chicken broth. Bring to a gentle simmer, scraping up any browned bits from the pan.
- Stir in grated Parmesan, dried Italian herbs, and red pepper flakes if using. Adjust seasoning to taste.
Assembly
- Return the seared chicken pieces to the skillet. Gently toss to coat and simmer for 2–3 minutes until heated through.
- Remove from heat, sprinkle with chopped parsley and extra Parmesan. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature within two hours before refrigerating. Freezing the dish is also an option but may alter texture.