Creamy Garlic Parmesan Chicken Recipe
30-Minute Meal Chicken.
Juicy, pan-seared chicken breasts bathed in a luxurious, creamy garlic and parmesan sauce. A 30-minute meal that feels like a warm hug.
I first made this on a whim one evening when the fridge felt a little bare but I was craving something deeply satisfying. I had chicken, a bit of cream, a wedge of parmesan. I didn't really have a plan. But as the chicken sizzled in the pan and I started building that creamy, dreamy sauce, the whole mood of the evening shifted. It went from a 'what's for dinner' scramble to a quiet, beautiful moment. It’s funny how a simple skillet meal can feel like an act of self-care. Now, it’s my go-to for turning a regular Tuesday into something to savor.
Why This Recipe Feels So Good
- •It’s a one-pan wonder, which means less time cleaning and more time enjoying.
- •The sauce is so luxurious and comforting, you'll want to lick the plate.
- •It’s ready in about 30 minutes, making it perfect for a busy weeknight.
- •It feels like a truly special, restaurant-quality meal made right in your own kitchen.
- •The ingredients are simple, but together they create something magical.
- •Honestly, it’s just pure comfort in a skillet.
I have to tell you, this recipe is a game-changer. I made it last night for my family and everyone was quiet, just happily eating. My husband, who is usually my toughest critic, asked if we could have it again next week. It tastes like something from a fancy restaurant, but it was so easy to make. Thank you!
Essential Ingredient Guide
- Chicken Breasts: Getting the chicken to an even thickness is the secret. It ensures every bite is juicy and perfectly cooked, not dry. Take a moment to gently pound the thicker end.
- Fresh Garlic: Please, use fresh garlic if you can. The flavor is so much brighter and more aromatic than the jarred kind. It really makes a difference in a simple sauce like this.
- Freshly Grated Parmesan: This is a big one. The pre-shredded kind has additives that prevent it from melting smoothly. Grating your own from a block results in a much creamier, more beautiful sauce. It’s worth the tiny bit of extra effort.
- Heavy Cream: This gives the sauce its body and richness. It’s what makes it feel so decadent and comforting. For this recipe, it’s honestly the best choice.
Complete Cooking Process
- First, just pat your chicken breasts dry with a paper towel. This helps get that lovely golden-brown sear.
- Season them well on all sides. Don't be shy. This is where the first layer of flavor comes from.
- Get your skillet nice and hot before adding the chicken. A good sear locks in the juices.
- Let the chicken cook without moving it around too much. That’s how you get that beautiful crust.
- Once it’s cooked, take it out and let it rest on a plate. It needs a moment.
- In that same pan (don't you dare wash it!), melt the butter and gently cook the garlic.
- Pour in the broth to deglaze, scraping up all those delicious browned bits from the chicken.
- Slowly stir in the cream, then the parmesan, until everything is melted and happy.
- Nestle the chicken back into the sauce. Spoon some of that goodness right over the top.
- Let it all hang out together for a minute so the flavors can mingle.
- Sprinkle with fresh parsley. It adds a touch of color and freshness that just finishes it perfectly.
A Few Common Questions
→Can I use chicken thighs instead of breasts?
Oh, absolutely. Boneless, skinless chicken thighs would be wonderful here. They are extra juicy. Just adjust the cooking time as they might take a little longer to cook through.
→What should I serve with this?
So many lovely things! It’s beautiful over pasta, mashed potatoes, or even zucchini noodles. A side of steamed asparagus or a simple green salad would be perfect to balance the richness.
→Can I add spinach to the sauce?
Yes, that's a great idea! Just stir in a few big handfuls of fresh spinach after the parmesan has melted and let it wilt down into the sauce. It adds color and some nice greens.
→How do I store and reheat leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. I find it reheats best gently in a skillet over low heat. You might need to add a splash of milk or cream to loosen the sauce back up.
Creamy Garlic Parmesan Chicken Recipe
Indulge in this mouthwatering creamy garlic parmesan chicken recipe for rich flavors and simple steps! Elevate your weeknight dinners.
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts (about 6 oz each)
- 021 teaspoon garlic powder
- 031/2 teaspoon onion powder
- 04Salt and freshly ground black pepper, to taste
- 052 tablespoons olive oil
For the Creamy Garlic Parmesan Sauce
- 012 tablespoons butter
- 025 cloves garlic, minced
- 031 cup low-sodium chicken broth
- 041 cup heavy cream
- 053/4 cup freshly grated Parmesan cheese
- 061/4 teaspoon red pepper flakes (optional, for a little warmth)
- 072 tablespoons fresh parsley, chopped, for garnish
Instructions
Prepare the chicken. Pat the chicken breasts dry. If they are very thick, you can slice them in half horizontally or gently pound them to an even thickness. This helps them cook evenly. Season both sides generously with garlic powder, onion powder, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 5-7 minutes per side, until golden brown and cooked through. Don't overcrowd the pan; work in batches if you need to. Once cooked, remove the chicken to a plate and set aside.
Reduce the heat to medium. In the same skillet, add the butter. Once it’s melted, add the minced garlic and cook for about 30-60 seconds until it's fragrant. Be careful not to let it burn.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those little bits are pure flavor. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring the sauce to a gentle simmer. Let it cook for another 3-4 minutes, until it starts to thicken just a little bit.
Remove the skillet from the heat and stir in the freshly grated Parmesan cheese. Keep stirring until the cheese is completely melted and the sauce is smooth. Stir in the red pepper flakes, if you're using them.
Return the cooked chicken breasts to the skillet, spooning some of that lovely sauce over them. Let them sit in the warm sauce for a minute or two.
Garnish with fresh parsley and serve immediately. It's just so good.
Notes & Tips
- 1If your sauce gets too thick, you can thin it out with a little more chicken broth or cream.
- 2For a deeper flavor, you can add some sliced mushrooms and sauté them after the garlic.
- 3Don't have heavy cream? You can use half-and-half, but the sauce won't be quite as thick or rich.
Tools You'll Need
- •Pound the chicken to an even thickness for perfect, juicy results every time.
- •Don't move the chicken around while it's searing. Let it develop a deep golden crust.
- •Use freshly grated Parmesan. It melts so much better than the pre-shredded kind.
- •Scrape the bottom of the pan after adding the broth. All the best flavor lives in those browned bits.