Go Back

Creamy Garlic Parmesan Chicken

A rich and velvety pan-seared chicken dish smothered in a creamy garlic parmesan sauce that comes together in just 30 minutes, making it a perfect weeknight dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup low-sodium chicken broth
  • ¾ cup freshly grated Parmesan cheese
  • 1 tablespoon butter
  • fresh parsley, chopped, for garnish

Method
 

Season and Prep the Chicken
  1. Pat the chicken breasts dry with paper towels to help them sear properly instead of steaming.
  2. Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
  3. If your chicken breasts are thick, pound them to an even ¾-inch thickness so they cook evenly all the way through.
Sear the Chicken
  1. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  2. Add the chicken and sear for 5 to 6 minutes per side without moving, letting it develop a deep golden crust.
  3. Cook until the internal temperature reaches 165°F, then transfer to a plate and loosely tent with foil to rest.
Build the Garlic Base
  1. Reduce the heat to medium and add the butter to the same skillet.
  2. Once the butter melts, add the minced garlic and cook for about 60 seconds, stirring constantly, until fragrant and lightly golden. Do not let it brown too much.
Make the Creamy Parmesan Sauce
  1. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  2. Add the heavy cream and stir to combine. Let the sauce simmer gently for 3 to 4 minutes until it begins to thicken and coats the back of a spoon.
  3. Lower the heat and stir in the Parmesan cheese gradually, letting it melt fully before adding more. Taste and adjust seasoning as needed.
Finish and Serve
  1. Return the seared chicken to the skillet and nestle it into the garlic parmesan sauce.
  2. Let everything simmer together for another 2 to 3 minutes so the chicken soaks up the flavors.
  3. Spoon the sauce generously over the top, scatter fresh parsley over everything, and serve immediately.

Notes

Substitution Tips: Swap heavy cream for half-and-half for a lighter sauce. Chicken thighs work wonderfully and stay juicier. Use freshly grated Parmesan for the smoothest sauce. Meal-Prep Tip: Season and pound the chicken breasts to an even thickness the night before and store covered in the fridge. Common Mistakes: Always pat chicken dry before seasoning; let chicken sear undisturbed to form a crust; keep the cream sauce at a gentle simmer (never a hard boil) to prevent breaking; use freshly grated Parmesan instead of pre-shredded to avoid clumping. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze cooled chicken and sauce in a freezer-safe container for up to 2 months. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce.