Go Back

Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared chicken breasts and a velvety, glossy Parmesan cream sauce. The sauce simmers until thick enough to coat the back of a spoon, then gets spooned over the chicken with herbs floating on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 1 salt, pepper, garlic powder, and smoked paprika to taste
Skillet base
  • 2 tbsp olive oil
  • 1 tbsp butter
Garlic and deglaze
  • 6 garlic, minced cloves
  • 0.5 cup dry white wine or chicken broth
Cream sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 1 fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika to taste. Ensure an even coating so the surface browns well.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear chicken for 5-6 minutes per side until golden.
  3. Check doneness and cook until the internal temperature reaches 165°F, then remove the chicken to a plate. The browned surface should look set and caramelized.
Make the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant. Stir just until the garlic is aromatic, not browned.
  2. Deglaze with the white wine (or chicken broth) and cook for 2 minutes. Scrape up the browned bits from the pan for maximum flavor.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes. Keep it at a gentle simmer until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast. Cover the top surfaces so the sauce clings visibly.
  2. Garnish with fresh thyme and parsley and serve immediately. The herbs should float over the glossy sauce around the chicken.

Notes

Pro tip: For the richest, glossier sauce, keep the simmer gentle once cream and cheese are added so the Parmesan melts smoothly. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of chicken broth to loosen the sauce. Freezing is not recommended because cream-based sauces can separate after thawing. For a lighter swap, use half-and-half instead of heavy cream (the sauce will be a bit less thick).