Recipes

Creamy Garlic Parmesan Chicken Recipe

By FoodNotes Editorial Team · 20 October 2026

Golden chicken breasts simmer in a rich garlic Parmesan cream sauce for an easy one-skillet dinner. Serve it with pasta, rice, potatoes, or crusty bread.

Overview

This creamy garlic Parmesan chicken recipe pairs lightly seasoned, golden-brown chicken breasts with a smooth pan sauce made from garlic, cream, Parmesan, and chicken broth. The chicken finishes cooking in the sauce, so it stays tender while the sauce picks up the savory browned bits from the skillet.

The recipe serves four and takes about 35 minutes, including preparation. For the best texture, use chicken breasts of similar thickness and add the Parmesan over low heat so it melts into the sauce instead of turning grainy.

Ingredients

4 boneless, skinless chicken breasts, about 6 ounces (170 g) each
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon Italian seasoning
2 tablespoons olive oil
2 tablespoons unsalted butter
6 garlic cloves, finely minced
1/2 cup (120 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
3/4 cup (60 g) finely grated Parmesan cheese
1 tablespoon chopped fresh parsley, plus more for serving
1 teaspoon lemon juice, optional

How to make it

Prepare the chicken. Pat the chicken breasts dry with paper towels. If any breast is much thicker than the others, place it between two sheets of plastic wrap and gently pound it to an even thickness of about 3/4 inch. Season both sides with 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, and the Italian seasoning.
Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. When the oil looks fluid and shimmers, add the chicken in a single layer. Cook for 4–5 minutes on the first side, without moving it, until the underside is deep golden brown. Turn and cook for 3–4 minutes more. The chicken does not need to be fully cooked yet. Transfer it to a plate.
Cook the garlic. Reduce the heat to medium and add the butter. Once melted, add the garlic and cook for 30–45 seconds, stirring constantly. It should smell fragrant but remain pale; browned garlic can make the sauce bitter.
Deglaze the skillet. Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen the browned bits. Simmer for 2 minutes, or until the broth has reduced slightly.
Make the cream sauce. Pour in the heavy cream and add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring the sauce to a gentle simmer, not a rapid boil. Cook for 3–4 minutes, stirring occasionally, until it lightly coats a spoon.
Add the Parmesan. Reduce the heat to low. Sprinkle in the Parmesan a little at a time, whisking or stirring after each addition until smooth. If the sauce seems too thick, stir in 1–2 tablespoons of warm water or extra broth.
Finish the chicken. Return the chicken and any juices from the plate to the skillet. Spoon sauce over the top, cover loosely, and simmer gently for 5–8 minutes, turning the chicken once, until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Without a thermometer, cut into the thickest piece: the center should be opaque and the juices should run clear.
Finish and serve. Stir the parsley and optional lemon juice into the sauce. Taste and adjust the seasoning. Let the chicken rest in the skillet for 3 minutes, then spoon plenty of sauce over each portion.

Expert tips

Use finely grated Parmesan. It melts more evenly than coarse shreds. Pre-grated cheese can contain anti-caking ingredients that make the sauce less smooth.
Do not boil the finished sauce. High heat can cause the cream and cheese to separate. Keep the skillet at a gentle simmer or turn the heat to low.
If the sauce is thin, remove the chicken and simmer the sauce uncovered for 1–2 minutes. If it is too thick, loosen it with warm broth or water, one tablespoon at a time.
If the sauce looks grainy, take the skillet off the heat and whisk in a splash of warm cream or broth. Keep stirring gently; avoid bringing it back to a hard boil.
For thinner chicken cutlets, reduce the final simmering time and begin checking the temperature after 3–4 minutes so they do not overcook.
For extra vegetables, sauté 8 ounces of sliced mushrooms after removing the chicken, then continue with the garlic. Baby spinach can be stirred into the finished sauce until just wilted.
For a related one-skillet variation, try creamy Tuscan chicken, which adds sun-dried tomatoes and spinach. For a pasta-centered version, see this creamy pesto chicken pasta.

Serving and storage

Serve the chicken with pasta, mashed potatoes, rice, steamed vegetables, or crusty bread for spooning up the sauce. A simple green salad can add a fresh contrast to the rich skillet sauce.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3–4 days. Reheat gently in a skillet over low heat with a splash of broth, water, or cream, stirring the sauce occasionally. Avoid vigorous boiling, which can make the sauce separate. Freeze the chicken if needed, but expect the cream sauce to lose some of its original smoothness after thawing.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes. Use 4 boneless, skinless chicken thighs of similar size. Sear them for about 5 minutes per side, then simmer in the sauce until the thickest part reaches 165°F (74°C). Bone-in thighs will need more time and may require a covered skillet.

Can I make this recipe without heavy cream?

You can substitute half-and-half, but the sauce will be lighter and may need a little more reduction before adding the Parmesan. Whole milk is possible but produces a thinner sauce; keep the heat low and do not boil it.

Why did my Parmesan sauce become grainy?

The cheese was likely added over high heat, or it was added too quickly. Remove the skillet from the heat, whisk in a small splash of warm broth or cream, and add finely grated Parmesan gradually. Avoid boiling the sauce after the cheese goes in.

What can I serve with creamy garlic Parmesan chicken?

Pasta, rice, mashed potatoes, roasted potatoes, steamed green beans, and crusty bread all work well. The starches are especially useful for catching the cream sauce.

How do I know when the chicken is done?

The safest check is an instant-read thermometer inserted into the thickest part; it should read 165°F (74°C). The chicken should look opaque in the center, with clear juices and no translucent pink area.