Creamy garlic parmesan chicken is a skillet dinner that tastes like a restaurant meal and cooks in about half an hour. Golden chicken breasts simmer in a silky garlic cream sauce finished with Parmesan, and you only need one pan and seven ingredients.
The sauce is the star. Garlic cooks in the same pan the chicken browned in, picking up all the flavorful bits, and then cream and Parmesan melt into a smooth coating that is perfect over rice or pasta. Here is how to get juicy chicken and a sauce that never breaks.
Table of Contents
Why This Creamy Garlic Parmesan Chicken Recipe Works
Searing the chicken first builds browned flavor, and cooking the garlic afterward in the same skillet lets it become fragrant without burning. Removing the chicken while you make the sauce keeps it from overcooking.
Cream simmered briefly thickens just enough to coat a spoon, and Parmesan stirred in at the end makes it silky and rich. Returning the chicken to the pan lets every piece pick up the sauce.
Ingredients for Creamy Garlic Parmesan Chicken
- 4 chicken breasts, skinless (pounded to an even thickness if very thick)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Heavy cream gives the richest sauce, and half-and-half or a lighter cream works for a lighter version. Freshly grated Parmesan melts more smoothly than the kind in a shaker.
How to Make Creamy Garlic Parmesan Chicken
1. Heat the oil.
Heat the olive oil in a large skillet over medium heat.
2. Season and sear the chicken.
Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 6 to 7 minutes per side, until golden brown and cooked through. A thermometer in the thickest part should read 165 degrees F.
3. Set the chicken aside.
Move the chicken to a plate and keep it warm while you make the sauce.
4. Cook the garlic.
In the same skillet, add the minced garlic and saute for 1 minute, until fragrant.
5. Add the cream.
Pour in the heavy cream and simmer gently for 2 to 3 minutes, scraping up any browned bits from the pan.
6. Stir in the Parmesan.
Lower the heat and stir in the Parmesan until it melts and the sauce is smooth.
7. Return the chicken.
Put the chicken back in the skillet and spoon the sauce over the top until it is coated and warmed through.
8. Garnish and serve.
Sprinkle with fresh parsley and serve right away.
How to Serve Creamy Garlic Parmesan Chicken
Serve the chicken over rice or pasta to soak up the sauce, with steamed broccoli or a simple green salad on the side. Spoon extra sauce over the top, since there is plenty to go around.
If you love garlic and cream, try our creamy Tuscan garlic chicken, the buttery garlic butter chicken for two, a bright lemon garlic chicken pasta, or a cheesy garlic Parmesan chicken pasta bake.
How to Store and Reheat Creamy Garlic Parmesan Chicken
Refrigerate leftovers in an airtight container within two hours of cooking. They keep for 3 to 4 days.
Reheat gently over low heat or in the microwave in short bursts, stirring the sauce and adding a splash of cream or milk if it has thickened. The chicken and sauce should reach 165 degrees F when reheated.
Tips and Variations for Creamy Garlic Parmesan Chicken
Use a food thermometer, because color is not a reliable sign of doneness. The FDA safe food handling guide lists 165 degrees F as the safe minimum for poultry and recommends refrigerating cooked food within 2 hours.
Do not let the cream boil hard, since gentle heat keeps the sauce smooth. For variations, add spinach, sun dried tomatoes, or mushrooms to the sauce, or serve the chicken over buttered noodles.
Frequently Asked Questions About Creamy Garlic Parmesan Chicken
Can I make creamy garlic parmesan chicken ahead of time?
You can cook it ahead and reheat it gently with a splash of cream. For the juiciest texture, it is best served fresh from the skillet.
What should I serve with creamy garlic parmesan chicken?
Rice, pasta, or mashed potatoes soak up the sauce well. Add a green vegetable or salad to round out the plate.
Can I use half-and-half in creamy garlic parmesan chicken?
Yes. A lighter cream or half-and-half makes a lighter sauce, but simmer it gently so it does not separate.
How do I keep the chicken juicy?
Pound thick breasts to an even thickness, avoid overcooking, and pull the chicken at 165 degrees F. Resting it in the sauce also helps.
Why did my sauce separate?
High heat is the usual cause. Keep the heat low once the cream is in, and stir the Parmesan in gradually.
Creamy Garlic Parmesan Chicken Breasts
Ingredients
Main Ingredients
- 4 chicken breasts skinless, pounded to an even thickness if very thick
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream or half-and-half for a lighter sauce
- ½ cup grated Parmesan cheese
- salt and pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken with salt and pepper and cook for about 6 to 7 minutes per side, until golden brown and 165 degrees F in the thickest part.
- Move the chicken to a plate and keep it warm.
- In the same skillet, saute the garlic for 1 minute, until fragrant.
- Pour in the heavy cream and simmer gently for 2 to 3 minutes, scraping up the browned bits.
- Lower the heat and stir in the Parmesan until melted and smooth.
- Return the chicken to the skillet and spoon the sauce over it until coated and warmed through.
- Garnish with fresh parsley and serve.
