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Creamy Garlic Parmesan Chicken

Published: / Updated: / 84 Comments

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This 30 minute creamy garlic parmesan chicken is a family favorite because it just feels so special, but it's insanely easy to make. It's also my go-to for serving to guests when I'm short on time!

You may also like my Creamy Garlic Chicken or this Parmesan Crusted Chicken.

creamy garlic parmesan chicken on a plate with mashed potatoes, green beans, and plenty of sauce

Why you'll love it

I know you guys are fans of my Chicken Recipes, so I'm thrilled to bring you this one that has all my favorite flavors and is just as easy to make as the rest. Garlic. Parmesan. Juicy chicken. I think you will enjoy how simple it is to throw together on any old weeknight, even without an occasion.

But whenever I do serve this dish for company, no one can resist the garlic and parmesan in the luscious cream sauce. It's lick-your-plate kind of good. If you're thinking of hosting a dinner party for the first time, this is a fantastic recipe for the menu since it's really stress free to put together and will impress everyone.

Ingredients that you will need

  • Chicken - we're cutting two boneless, skinless chicken breasts into 4 smaller pieces
  • Garlic powder, salt & pepper - for seasoning the chicken cutlets to directly infuse flavor
  • Olive oil and butter - for the tasty base for pan frying
  • Flour - a thickener for the sauce
  • Garlic - we're using 3 cloves, but if you're a big fan, go ahead and add more
  • Chicken broth - adds more savory depth to the sauce, but you can go all-out and use white wine
  • Cream - we're going with heavy cream for luxuriousness
  • Parmesan cheese - for the cheesy, creamy sauce. Always use freshly grated
  • Parsley - it adds a pop of freshness
pan seared chicken breasts on a plate

How to make it

This is an overview, and full ingredients & instructions are in the recipe card below.

  • Cut the chicken breasts in half lengthwise to make four smaller cutlets. Season with salt, pepper, and garlic powder.
  • Pan fry it until it's cooked through. This will take about 5-6 minutes per side. Take the chicken out of the pan, and transfer it to a plate.
  • In the same skillet, add the flour and garlic and cook for a minute. Scrape up the brown bits. Whisk in the broth, and then stir in the cream. Let it gently bubble, and then take it off the heat and put in the parmesan and combine until melted in. Add the chicken back to the pan, spoon the sauce over top and chopped parsley if desired, and serve it right away.

Tips for success

  • I highly recommend grating your own parmesan cheese for best results. It tastes and melts a lot better! I use my Microplane to grate it.
  • If you decide to use white wine instead of chicken broth, use something dry like sauvignon blanc or pinot grigio. I don't have a particular brand preference for cooking, so just ensure it's something you'd actually like to drink.
  • Substitute the heavy cream with a lower fat alternative at your own discretion. The sauce may not thicken properly, won't taste as good, and is likely to curdle. This is meant to be a treat meal!

Tools for this recipe

  • I use my handy cooking tongs to quickly turn the chicken and remove it from the skillet.
  • The only totally accurate way to test whether chicken is done (not overcooked or undercooked) is to use an instant read meat thermometer. For this recipe, I suggest taking the chicken out of the pan once it reaches 160F. As it rests, the temperature will increase to 165F, the safe minimum temperature to eat. A bit over is fine, but keep in mind that chicken can go from tender to dry very quickly.
  • A splatter guard is useful to keep clean-up to a minimum.
creamy parmesan chicken breasts in a skillet

What to serve with it

Leftovers and storage

  • The leftovers will keep for 3-4 days in a covered container in the refrigerator.
  • To reheat this chicken, warm it over a very low heat in a small saucepan so that the sauce doesn't separate.
  • I wouldn't recommend freezing leftovers as cream sauces don't fare well in the freezer at all.

More tasty chicken recipes

close-up of creamy garlic parmesan chicken

Will you give this easy chicken recipe a try? Questions? I'd love to hear from you in the comments below!

creamy garlic parmesan chicken on a plate with mashed potatoes, green beans, and plenty of sauce

Creamy Garlic Parmesan Chicken

This 30 minute creamy garlic parmesan chicken is a family favorite because it just feels so special, but it's insanely easy to make. It's also my go-to for serving to guests when I'm short on time!
4.97 from 29 votes
Print Recipe Pin Recipe Save
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 457 kcal

Ingredients
 

  • 2 chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 3 cloves garlic minced
  • 1/2 cup chicken broth or dry white wine
  • 1 cup heavy/whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.
  • Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
  • Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).
  • Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.
  • Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
  • Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.
  • Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.

Notes

  • I highly recommend using an instant read thermometer to test when the chicken is done (165F). It can go from undercooked to overcooked very fast.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

Nutrition

Calories: 457kcalCarbohydrates: 5gProtein: 31gFat: 35gSaturated Fat: 19gTrans Fat: 1gCholesterol: 172mgSodium: 479mgPotassium: 524mgFiber: 1gSugar: 1gVitamin A: 1189IUVitamin C: 6mgCalcium: 192mgIron: 1mg
Keyword creamy garlic parmesan chicken, garlic parmesan chicken breast recipe
Author Natasha Bull
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  1. Andrea says

    5 stars
    Made this tonight for the first time. Amazing! My husband, 19, and 16 year sons all loved it and wished I had made more! So happy to find something that works for all their different tastes! Great recipe!!

    Reply

  2. Rachel says

    5 stars
    Just a fantastic recipe! I almost always double the sauce ingredients so we have extra to slather up pasta and veggies. It's the best.

    Reply

  3. Heather says

    4 stars
    Wow the flavor of that sauce is amazing. I added an extra clove of garlic. Definitely going to be making it again. But my sauce was stringy and thick. Not sure why. I used broth not wine.

    Reply

  4. Linda says

    5 stars
    I’ve made this chicken several times now as it is my teenage son’s favorite. I spoon the sauce over cooked pasta and place the chicken on top with a side of green beans. Thank you for a great recipe. Delicious!!!

    Reply

  5. Cindy says

    5 stars
    This was very good. I pounded my chicken for even cooking. I used the wine instead of chicken stock but added a little chicken base.

    Reply

  7. Jen says

    5 stars
    I made this tonight and we all LOVED it! I made roasted broccoli as a side dish and the sauce from the chicken was delicious with the broccoli. Thanks for an awesome recipe! I will definitely be making this again.

    Reply

  10. Pamela Glowski says

    5 stars
    Hi Natasha,
    I have made this several times and I love it! After making it the first time, I made a few modifications including adding basil and leaving the cream and wine as I have family members who can’t do dairy and don’t like the taste of wine (GASP!). It was still excellent! I also have made it GF by substituting GF flour for the dredge. I prefer to put all of my spices in the flour and then mix it before dredging, it seems the spices are spread more evenly on the chicken.
    Lastly, I paired it with a great Sauvignon Blanc and the acidity of the lemons with the wine was just fantastic! I’ve heard Chardonnay’s and Pinto Grigio’s work well too!
    Thank you for the recipe and I look forward to trying more of your recipes!

    Reply

    • Natasha says

      Hi Pamela! I'm so happy you love it and were able to tweak it as needed as well! 🙂 Let me know if you make anything else. Thanks for your review!

      Reply

  11. jen F says

    5 stars
    Yum! This recipe was awesome! I used the wine, not broth, it came out wonderful, creamy and delicious.

    Reply

  12. Andrea Lewis says

    5 stars
    This was delicious! I added sautéed mushrooms to it and both wine and broth because my sauce got a little think. I ate it over cauliflower rice and served it over mashed potatoes for the boys

    Reply

  13. Cheryl says

    5 stars
    Made this for supper tonight and my family loved it! When my youngest goes for 2nds you know it’s good.

    Reply

  15. Deborah says

    I made this last night and the only thing I changed about the recipe was adding some sautéed mushrooms which was fantastic and I cook some bacon and put it on top of the chicken and mashed potatoes after it was done. My boyfriend loved this recipe and so did I.

    Reply

  16. Rae Rae says

    I have a picky teen that I just adopted, who eats 99.9% processed foods. I made this tonight with mashed potatoes and broccoli and when I asked her if it was okay she responded “yeah, no, it’s good!”. I used tenderloins instead of breast and was a tad heavy on the garlic because I love garlic but this recipe is delicious and so simple to make! Definitely a crowd pleaser!

    Reply

  18. Heather says

    Would adding a little bit of lemon juice be good? This recipe sounds amazing all my favorite things fresh garlic and Parmesan Yum can’t wait to make it

    Reply

    • Natasha says

      Sure! I think adding a splash of lemon juice would be fine, but I'd definitely use heavy cream as the recipe suggests so curdling is less likely. I'd probably add it in during step 5. Let me know how it goes! 🙂

      Reply

  19. Hailey says

    5 stars
    Made this for my family with rice and broccoli, whole fam loves my littles even got seconds which they rarely do!

    Reply

  20. Katie says

    5 stars
    DELISH!!!!!!!!!! I am definitely using this again! I added a bit of cornstarch instead of flour to the sauce to thicken it up and it was so good!

    Reply

  21. Emily says

    This was very yummy. My sause came out a little thick and stringy though, did I let the heavy cream boil too long. What can I do to make it less thick.

    Reply

    • Natasha says

      Hi Emily! Glad you liked it! Yeah, I would say turn down the heat a bit and/or cook it for a little less time if you're finding that it's thickening fast. I only let it bubble for about 3 minutes or so. Another splash of cream or chicken broth would help thin it out as needed.

      Reply

  24. HeartlandMom says

    5 stars
    Absolutely delicious! The browned bits from sauteing the chicken and deglazing the pan add so much flavor to the cream sauce. I served with orzo and steamed brocolli.

    Reply

  26. Pat says

    5 stars
    Tried this for my first time today,feeding some of my family.
    Served with Spaghetti Squash and Broccoli.
    It was a huge hit,will definately make again.

    Reply

  27. Peggy says

    5 stars
    I followed the recipe, but my sauce came out significantly darker. Guessing it's due to the brown bits in the pan. Regardless of that my family loved it.

    Reply

  29. Michelle Reader says

    All of your recipes are so good!I have actually started cutting my chicken breasts in half and seasoning them when I freeze them so I can pull them out for dinner ready for one of your recipes.

    Reply

  31. Pooja says

    Hello, I tried this recipe for first time and it came out delicious. Family loved it. I used chicken thighs instead of breast, came out very juicy and it was quick to make.

    Reply

  32. Angela says

    Have used this recipe many times and it’s a family favourite. So quick and easy to make. I’m making it again today. I’ve defrosted too many chicken breasts so is it safe to reheat leftovers tomorrow?

    Reply

  34. Katie Campbell says

    5 stars
    Delicious and so quick and easy!!!! The wine was a perfect pairing for the flavor profile. Even my picky 9 year old loved it and ate both halves of the breast!!!! I served this with tiny roasted onion and chive potatoes and fresh green beans. Will definitely make again soon:)

    Reply

  35. Christine says

    5 stars
    Quick, easy and delicious weeknight dinner. 30 minutes to the table. Added extra garlic, but otherwise followed the recipe as listed. Fabulous!

    Reply

  36. Kortney says

    5 stars
    This is soooo tasty!! I diced the chicken and poured it over fettuccine and wow! A couple things to note: after I cooked the chicken I sautéed diced onion before adding the flour and garlic. I also added pasta water for a thinner consistency sauce and some flavor. Oh and I did a splash of white wine in addition to the 1/2 cup of chicken broth. Delicious!! Will definitely be making again!

    Reply

  37. Nita says

    5 stars
    Made this last night for my family of 6. Let me tell you, it was such a big hit. This is definitely one that we will be adding to our recipe book. Everything was simply delicious and the kids loved it.

    Reply

  38. Vashti Collins says

    5 stars
    I've made this twice and both times delicious. I love the few ingredients and quick cook time.

    Reply

  40. Jennifer says

    In the video, u floured the chicken & used butter & garlic 1st in the pan. In the typed recipe, no flour on chicken but flour garlic broth in pan, no mention of butter. Can u let me know which way works best? Thx!

    Reply

    • Natasha says

      Hi Jennifer! The video isn’t for this recipe. Sorry for the confusion. A “featured video” will play at the top of blog posts, and that one is for a similar recipe (creamy garlic chicken) but not this one. I have not filmed a video for this particular recipe, so the instructions are as per the recipe card. ♥️

      Reply

  41. Angelina says

    I think I'll cut my chicken breasts in half 'horizontally', in order to get 4 thinner pieces, NOT lengthwise. That would work better for me. I like a little Thyme w/chicken, so I'll add a pinch. We all love chicken here, & this recipe sounds very tasty. Anxious to try it.

    Reply

  42. Andrea W says

    This was a super easy & quick recipe. It came out delicious! I served it with garlicky cubed potatoes and green beans sautéed with caramelized onions.

    Reply

    • Natasha says

      I'm so glad you enjoyed it, Andrea!! Those potatoes and beans sound delicious! Thanks for taking the time to write me a review. 😀

      Reply