Garlic Parmesan Chicken is a dish that’s full of bold flavors and comforting textures. It features juicy chicken breasts coated in a creamy mixture of garlic and Parmesan cheese, baked or pan-fried until golden and delicious. The garlic adds a lovely punch while the Parmesan gives it a rich, cheesy finish that everyone will love.
I always find this recipe so easy to make but it feels special enough for any dinner. One of my favorite things about Garlic Parmesan Chicken is how versatile it is—you can serve it with pasta, vegetables, or even a crunchy salad. I like to sprinkle a little extra Parmesan and some fresh parsley on top just before serving to give it a fresh look and taste.
This dish reminds me of cozy family dinners where everyone asks for seconds and you’re already planning to make it again the next week. There’s something really satisfying about the combination of crispy, cheesy edges and tender chicken. Plus, the garlic aroma filling the kitchen is a simple but wonderful bonus that gets me excited to tuck in every time.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts helps them cook evenly and stay tender. You can also try chicken thighs for a juicier, more flavorful option.
Parmesan cheese: Grated Parmesan gives a nutty, salty bite. If you can’t find Parmesan, Pecorino Romano or Asiago work well too.
Garlic: Fresh garlic adds the best flavor in this recipe. Garlic powder is fine too, but fresh makes the sauce pop.
Heavy cream: Heavy cream makes the sauce rich and smooth. For a lighter version, try half-and-half or plain Greek yogurt (stir in gently, off heat).
Chicken broth: Adding broth keeps the sauce flavorful and moist. Low-sodium broth lets you control the salt better.
How Can You Get That Crispy Parmesan Coating Without Burning It?
The key is to cook the chicken over medium heat—not too hot. If the pan is too hot, the Parmesan will burn before the chicken cooks through.
- Season and press the chicken firmly into the Parmesan mixture to help it stick well.
- Use enough oil to coat the pan, so the cheese crisps evenly and doesn’t stick.
- Cook on one side until golden, then carefully flip. Don’t move the chicken too much while cooking.
- Once both sides are browned, finish cooking the chicken in the sauce so it stays juicy inside.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to get a nice, even sear on the chicken without sticking.
- Meat thermometer – helps you check that the chicken is cooked through to 165°F for safe, juicy results.
- Shallow dish or plate – for pressing the chicken into the Parmesan mixture, ensuring a good coat.
- Wooden spoon or spatula – to stir the sauce and scrape up browned bits from the pan.
- Knife and cutting board – for mincing garlic and chopping parsley easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs for extra juiciness and flavor.
- Add a pinch of red pepper flakes or cayenne for a spicy kick that pairs well with the creamy sauce.
- Mix in sautéed mushrooms or spinach for added veggies and earthiness.
- Use different herbs like fresh thyme or basil to customize the flavor profile.
How to Make Garlic Parmesan Chicken
Ingredients You’ll Need:
For The Chicken:
- 4 to 5 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (or a mix of dried basil, oregano, thyme)
For Cooking & Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and then around 20 minutes to cook. So, plan for about 30-35 minutes total from start to delicious finish.
Step-by-Step Instructions:
1. Season and Coat the Chicken:
Start by seasoning your chicken breasts generously with salt, pepper, garlic powder, and Italian herbs. Then, in a shallow dish, mix the grated Parmesan cheese with a little extra garlic powder and herbs if you want more flavor in the coating. Press each chicken breast firmly into this Parmesan mixture, coating all sides well.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook them until they’re golden brown and crispy, about 4-5 minutes per side. Once browned, remove the chicken from the skillet and set aside.
3. Make the Garlic Parmesan Sauce:
In the same skillet, melt the butter and add the minced garlic. Sauté for 1-2 minutes until the garlic is fragrant but not burnt. Pour in the chicken broth to deglaze the pan, scraping up any yummy browned bits from the bottom. Stir in the heavy cream and bring the sauce to a gentle simmer.
4. Finish Cooking and Serve:
Return the chicken breasts to the skillet, spoon some sauce over each piece, and cover the pan. Let everything cook together for 7-10 minutes, or until the chicken is cooked all the way through and the sauce has thickened a little. Garnish with chopped fresh parsley before serving.
This makes for juicy chicken with a crispy, garlicky Parmesan crust, all swimming in a creamy, flavorful sauce. It pairs wonderfully with pasta, steamed vegetables, or a fresh side salad. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken breasts are fully thawed before cooking. Thaw them overnight in the fridge or use the cold water method for quicker thawing. Pat dry to remove excess moisture before seasoning and coating.
Can I Substitute Heavy Cream?
You can use half-and-half or whole milk for a lighter sauce, but the texture won’t be as rich and creamy. For a lower-fat option, stir in some plain Greek yogurt off the heat to avoid curdling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.
Can I Make Garlic Parmesan Chicken Ahead of Time?
Absolutely! You can prepare and cook the chicken and sauce a day in advance. Reheat slowly on the stove before serving for best flavor and texture.