Go Back

Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken made in one skillet with golden seared chicken breasts and a thick, glossy Parmesan cream sauce. The sauce simmers until velvety, then coats each cutlet as fresh herbs finish the dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts To ensure juiciness, pat dry before seasoning.
seasonings
  • 1 salt Season generously on both sides.
  • 1 pepper Use freshly ground if available.
  • 1 garlic powder Adds savory depth to the chicken.
  • 1 smoked paprika Gives a mild smoky warmth.
garlic Parmesan sauce base
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth Use what you have; wine adds brightness.
  • 1 cup heavy cream For a velvety, glossy sauce.
  • 0.5 cup chicken broth Keeps the sauce silky and flavorful.
Parmesan and herbs
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts smoothly.
  • 1 tsp Italian seasoning
  • 1 fresh thyme Chop lightly and scatter on top.
  • 1 fresh parsley Adds color and fresh herbal notes.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. Press seasoning in so it adheres for a better sear.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and crisp. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Build the garlic Parmesan cream sauce
  1. Add 1 tablespoon butter and the minced garlic cloves to the same pan and cook for 1 minute until fragrant. Scrape up any browned bits so they dissolve into the sauce.
  2. Deglaze with 1/2 cup dry white wine or chicken broth and cook for 2 minutes. Keep simmering until the liquid reduces slightly.
  3. Stir in 1 cup heavy cream, 1/2 cup chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy. Stir occasionally so the Parmesan melts smoothly without clumping.
Serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast. Let them sit briefly so the exterior stays coated and warm.
  2. Garnish with fresh thyme and fresh parsley and serve. Keep the sauce visibly glossy for the best texture.

Notes

For the richest, glossiest sauce, use freshly grated Parmesan and simmer gently—if it boils hard, the sauce can break. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a skillet over low heat with a splash of broth if needed. Freezing is not recommended because the cream sauce may separate after thawing. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still flavorful).