Creamy Garlic Parmesan Chicken Recipe
Let Me Tell You About This Chicken…
Okay, so I have to confess, I didn’t grow up eating fancy chicken dinners. Most nights, my family was more “grab a sandwich and hope for the best” than “chef’s kiss gourmet.” But I do remember the first time I made this Creamy Garlic Parmesan Chicken for a Sunday lunch—a slightly rainy day, the kind that makes everything smell like wet pavement. I burned the garlic (classic move, right?) but powered through. By some miracle, nobody noticed except my sister, and she only teased me for about three years. It’s been a comfort meal for me ever since. Just don’t ask me about the time I tried adding broccoli straight to the sauce. Disaster. Anyway… where was I? Oh yeah, chicken.
Why You’re Gonna Want to Make This
I pull out this recipe when I need a no-fuss, crowd-pleasing dinner. My family’s weirdly obsessed with the sauce (someone always grabs a spoon). And honestly, I’ve made it after one too many draining days—because it’s easy but tastes like you tried harder. You know those dishes where you’re halfway through and think, “Why did I try something new right now?” Well, not this one. Plus, cleanup’s not too tragic. (Though that pan will need a bit of elbow grease. Sorry.)
Here’s What You’ll Need
- 4 boneless, skinless chicken breasts (or thighs—actually, they’re juicier but up to you!)
- Approx. 1/2 cup flour for dredging (sometimes I just use cornstarch… don’t tell my mother-in-law)
- Salt and pepper (a good pinch of each, but I never measure exactly)
- 2 tablespoons olive oil (honestly, any neutral oil does the trick; my gran swore by sunflower)
- 4 garlic cloves, minced (pre-minced in a pinch, but whole is worth the effort!)
- 1 cup chicken broth (I sometimes swap in veggie broth if that’s all I have)
- 1 cup heavy cream (half-and-half works when I’m running low, but not milk—that just turns sad)
- 3/4 cup freshly grated parmesan (pre-grated will do if you’re in a rush. Just not that shelf-stable stuff—blegh.)
- 1 teaspoon Italian seasoning (here’s where I go rogue and toss in a little dried thyme…)
- Optional: a handful of baby spinach, sun-dried tomatoes, or chopped parsley for serving
(Can’t hurt, right?)
Let’s Get Cooking (Don’t Overthink It)
- Pound the chicken. Or not; sometimes I just skip that step when I’m hangry. But if you want them even, lay your chicken breasts between two bits of parchment and give them a bash with a rolling pin. Kind of therapeutic.
- Season and flour. Sprinkle salt and black pepper all over the chicken, then dredge lightly in flour. (I just toss them in a bag with the flour. Fewer dishes, right?)
- Sear the chicken. Heat a chunk of oil in a big skillet on medium-high. Lay in the chicken; don’t crowd it or it’ll steam. 4-5 mins per side for breasts, less if you’re speedy. You want a nice golden crust. Don’t stress if a bit sticks; that’s future flavor.
- Make the sauce magic happen. Remove the chicken. Lower heat, chuck in that garlic. Stir it! (It goes from golden to burnt faster than a sneeze.) Pour in broth, scrape up all those golden bits—this is where I sneak a tiny taste. Reduce a smidge, then add cream and parmesan. Whisk. Whisper sweet nothings. Whatever. Just mix until luscious and smooth, a couple minutes.
- Add chicken back in. Nestle your chicken into the sauce, simmer 5-8 mins (less for thighs), until cooked through. If it seems a bit thin, crank the heat and bubble it down.
- (Optional) Add extras. If you fancy, throw in spinach at this stage—it’ll wilt instantly. Or dump in chopped sun-dried tomatoes for a tangy kick.
- Spoon sauce all over, top with a handful of parsley, and serve right out of the pan. No judgment.
Some Notes I Picked Up (The Hard Way)
- Your parmesan will not melt if you rush it in over roaring heat. Trust me. Grainy sauce = sad sauce.
- If the sauce seems thin, just keep simmering. Or, a cheeky cornstarch slurry works wonders, but shhh.
- Actually, I find it works better if you slow down and let the flavors hang out together for a few extra minutes. Tried rushing it once—looked great, kinda bland.
- Insider tip: a little lemon zest at the end brightens everything, but I usually forget and don’t regret it.
Want to Tinker? Here’s What I’ve Tried
- Sometimes I swap the cream for coconut milk. Kids hated it, but honestly, I’d do it again if I was cooking solo.
- A splash of white wine in place of some broth? Yes please (if you’re feeling fancy).
- Mushrooms thrown in after searing—makes it earthy, proper comfort food vibes.
- I once tried stirring in blue cheese, but… let’s just say I wouldn’t recommend repeating that experiment.
Tools of the Trade (Or Not)
You mostly just need a large-ish skillet (mine’s seen better days) and a wooden spoon. If you don’t have a meat mallet, the bottom of a mug works. Heck, I’ve used a rolling pin wrapped in cling film. If you don’t have a whisk—just use a fork. No biggie.
Keeping Leftovers… If You Even Get Any
Tuck leftovers into a lidded container and stash in the fridge, up to 2 days. The sauce thickens, which I like, but add a splash of broth to loosen. You can reheat it gently in a pan. Actually, I think this tastes better the next day. (But in my house, food rarely survives until then. No idea where it even goes.)
How to Serve It? Here’s What We Do
Most nights, I just pile this chicken on mashed potatoes and call it done. Or, serve over pasta—my cousin swears by linguine but I like it with rice too (Scots love their rice, go figure). On special days, I add garlic bread. You can probably skip the veggie side; nobody complains.
Pro Tips a.k.a. What I Learned the Hard Way
- Don’t rush the sauce. Like, seriously, let the cheese melt slowly—otherwise it’s a chunky mess.
- Brown the chicken well! I once tried to save time, it looked anemic and didn’t taste half as good.
- Don’t be scared of scraping up those bits in the pan (that’s the soul of the dish, not burned stuff… well, usually).
FAQ—I Get These Questions All the Time
- Do I have to use heavy cream? Nope. I’ve tried with half-and-half—it’s okay, not quite as lush. Milk? Nah, doesn’t work, it just goes thin.
- Can I make this ahead? Actually, yes! The sauce thickens up overnight—just reheat gently. Maybe sneak a splash of broth or cream if it gets too thick. On second thought, just eat it fresh if you can.
- What about garlic breath? That’s what mint is for (or just embrace it, I say!)
- Can this freeze? Kinda. The sauce will split, but the flavor’s fine. For picky eaters, maybe skip freezing.
- Where can I find good parmesan? I like to order mine from Eataly (not sponsored, just good stuff). And Smitten Kitchen always has great chicken tricks.
A Quick Digression (Because Why Not?)
One time, my cat literally jumped on the counter mid-cook and tried to nab a piece of chicken. So if you’ve got pets, I’d recommend keeping an eye out—this recipe’s aromatic enough to lure in even the laziest tabby.
So, give this a whirl! Even if it comes out a bit rustic, that’s half the charm. And feel free to improvise—after all, the best meals are sometimes a happy accident. (Just steer clear of that blue cheese…) If you need more chicken inspiration, check Bon Appetit’s recipe hub—I lose hours there.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh parsley, chopped
Instructions
-
1Season the chicken breasts on both sides with salt and black pepper.
-
2Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden and cooked through. Remove chicken from the skillet and set aside.
-
3In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
-
4Reduce the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese and Italian seasoning. Cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
-
5Return the chicken breasts to the skillet and simmer for 2-3 minutes, spooning the creamy garlic parmesan sauce over the chicken.
-
6Garnish with fresh parsley before serving. Serve hot with your choice of sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
