1 tablespoon unsalted butter
For the creamy garlic Parmesan sauce
1 tablespoon unsalted butter
5 garlic cloves, finely minced
¾ cup chicken broth
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
Salt, as needed
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice, optional
Before You Begin
Chicken breasts cook more evenly when they
have a similar thickness. If yours are especially thick, place them between two sheets of parchment paper and gently pound the thicker sections with a meat mallet or rolling pin.
You can also slice two large chicken breasts horizontally to create four thinner pieces. Thin chicken cutlets cook more quickly and are less likely to become dry before the outside develops a golden crust.
For the smoothest sauce, grate the Parmesan from a block. Pre-shredded cheese sometimes contains anti-caking ingredients that prevent it from melting as evenly.
How to Make Creamy Garlic Parmesan Chicken
Season the chicken
Pat the chicken breasts dry with paper towels. Removing excess moisture helps the surface brown properly.
Season both sides with salt, black pepper, garlic powder, and Italian seasoning. Sprinkle the flour lightly over the chicken and rub it across the surface to create a thin, even coating.
The flour helps the chicken develop a golden exterior and also gives the finished sauce a little more body.
2. Heat the skillet
Place a large skillet over medium-high heat. Add the olive oil and one tablespoon of butter.
Allow the butter to melt and begin bubbling, but do not let it burn. The skillet should
be hot before you add the chicken.
3. Sear the chicken
Arrange the chicken breasts in a single layer. Avoid overcrowding the skillet because this can cause the chicken to steam instead of brown.
Cook for approximately 4 to 5 minutes on the first side without moving it unnecessarily. Turn each piece and cook the second side for another 4 minutes.
The exact cooking time will depend on the thickness of the chicken. It does not need to be completely cooked at this stage because it will finish cooking in the sauce.
Transfer the seared chicken to a clean plate and set it aside.
4. Cook the garlic
Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet.
Add the minced garlic and cook for approximately 30 seconds, stirring continuously. The garlic should become fragrant without turning dark brown. Burned garlic can give the sauce a bitter flavor.
Keep the browned bits left by the chicken in the skillet. They add valuable flavor to the sauce.
Add the chicken broth
Slowly pour in the chicken broth while scraping the bottom of the skillet with a wooden spoon. This releases the flavorful browned pieces into the
liquid.
Let the broth simmer for 2 to 3 minutes so it can reduce slightly.
6. Prepare the cream sauce
Lower the heat to medium-low and pour in the heavy cream. Add the Italian seasoning and black pepper, then stir until combined.
Allow the mixture to reach a gentle simmer. Avoid a rapid boil because excessive heat can cause a cream sauce to separate.
Gradually add the grated Parmesan, stirring after each addition. Continue stirring until the cheese has melted and the sauce is smooth.
Taste the sauce before adding extra salt. Parmesan cheese and chicken broth can both be salty, so additional seasoning may not be necessary.
7. Return the chicken to the skillet
Place the chicken breasts back in the skillet along with any juices collected on the plate. Spoon some sauce over each piece.
Cover the skillet loosely and let the chicken simmer over low heat for approximately 5 to 8 minutes. The chicken is ready when its thickest section reaches an internal temperature of 165°F or 74°C.
Do not rely only on the color of the chicken. A food thermometer is the most reliable way to confirm that it is safely cooked without overcooking
it.
Add the finishing touches
Remove the skillet from the heat. Stir in the optional lemon juice for a subtle touch of freshness.
Sprinkle chopped parsley over the chicken and spoon additional sauce on top before serving.
Allow the dish to rest for a few minutes. The sauce will continue to thicken slightly as it cools.
What to Serve With Garlic Parmesan Chicken
This chicken is versatile and can be served with many different side dishes.
Pasta
Serve the chicken over fettuccine, spaghetti, penne, or another pasta you enjoy. Add a small amount of pasta water if you need to loosen the sauce before combining it with the noodles.
Mashed potatoes
Creamy mashed potatoes are perfect for absorbing the garlic Parmesan sauce. Roasted baby potatoes are another excellent choice if you prefer a crisp texture.
Rice
White rice, brown rice, or seasoned rice can turn the chicken into a filling and practical dinner. Spoon the sauce generously over the rice before serving.
Vegetables
Try steamed broccoli, roasted asparagus, green beans, peas, zucchini, or Brussels sprouts. The freshness of the vegetables balances the richness of the cream sauce.
Bread
Crusty bread, homemade dinner rolls, or garlic bread can be used to
collect every bit of sauce from the plate.
Salad
A simple salad with lettuce, cucumber, tomatoes, and a light vinaigrette provides a refreshing contrast to the warm chicken.
Helpful Cooking Tips
Do not overcook the chicken
Chicken breasts can become dry when cooked for too long. Sear them first, then let them finish gently in the sauce. Check the internal temperature with a food thermometer.
Use freshly grated Parmesan
Fresh Parmesan melts more smoothly and usually has a better flavor than packaged shredded cheese. Grate it finely so it incorporates easily into the warm cream.
Control the heat
Once the cream is added, keep the heat relatively low. A gentle simmer produces a smoother sauce than vigorous boiling.
Adjust the sauce consistency
If the sauce becomes too thick, stir in a small amount of chicken broth. If it is too thin, let it simmer uncovered for a few extra minutes before returning the chicken to the skillet.
Remember that the sauce will naturally become thicker as it cools.
Season gradually
Chicken broth and Parmesan contain salt. Taste the completed sauce before adding more salt to avoid making the dish overly salty.
Easy Recipe Variations
The basic recipe can be customized
depending on the ingredients you have available.
Creamy spinach chicken
Add two cups of fresh baby spinach after the Parmesan has melted. Stir gently until the leaves have wilted, then return the chicken to the skillet.
Garlic mushroom chicken
Cook approximately eight ounces of sliced mushrooms after removing the chicken. Once the mushrooms are browned and tender, add the garlic and continue with the recipe.
Sun-dried tomato chicken
Add ⅓ cup of drained, sliced sun-dried tomatoes to the sauce. Their slightly tangy flavor works especially well with garlic and Parmesan.
Spicy Parmesan chicken
Add ¼ teaspoon of red pepper flakes with the garlic. Increase or decrease the amount depending on how much heat you prefer.
Chicken thighs
Boneless, skinless chicken thighs can replace the chicken breasts. Their cooking time may differ, so confirm doneness with a food thermometer.How to Store Leftovers
Allow leftover chicken and sauce to cool before transferring them to an airtight container. Refrigerate promptly and use within 3 to 4 days.
Store the chicken with the sauce so it remains moist. If possible, keep pasta or other side dishes in separate containers because they may absorb much of the sauce during storage.
How to Reheat Creamy
Chicken
Reheat the chicken slowly in a covered skillet over low heat. Add one or two tablespoons of chicken broth, milk, or cream to loosen the sauce.
Turn the chicken occasionally and heat it until the center is thoroughly hot. Avoid using high heat, which can make the chicken dry and cause the sauce to separate.
You can also reheat an individual serving in the microwave. Use short intervals, stir the sauce between intervals, and keep the dish loosely covered.
Can You Freeze Creamy Garlic Chicken?
The cooked chicken can be frozen, but dairy-based sauces sometimes change texture after freezing and thawing. The sauce may look slightly separated or grainy when reheated.
For the best quality, enjoy this dish fresh or refrigerated. If you decide to freeze it, place it in a freezer-safe container and use it within approximately two months. Thaw it overnight in the refrigerator and reheat gently.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Whole milk can be used, but the sauce will be thinner and less rich. Because milk is more likely to separate under high heat, keep the temperature low and avoid boiling it.
For a result closer to the original
