This creamy garlic parmesan chicken recipe is an elegant and decadent dinner that's simple to make and can be on your table in about 30 minutes!
Another easy chicken dinner coming 'atcha! Who can resist garlic + parmesan in a luscious cream sauce? Not me!
Like many of my chicken recipes, this creamy parmesan chicken comes together quickly. Prep is minimal; you just need to cut the chicken breasts (boneless, skinless) in half lengthwise so each piece cooks faster and remains more tender. You then sprinkle the chicken with salt, pepper, and garlic powder, and then pan-fry it until it's cooked through (this will take about 10-12 minutes). You then take the chicken out of the pan, cover it with foil to keep it warm, and make the quick cream sauce in the same skillet. Add the chicken back to the pan, spoon that wonderful sauce over top, and serve it up! (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- I recommend grating your own parmesan cheese for best results (it tastes and melts a lot better). I use my Microplane to do 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. I usually buy something that's not too expensive (or cheap). Bonus if it's on sale!
- Sub the cream with a lower fat alternative at your own discretion. The sauce may not thicken properly and it may curdle.
- Reheat any leftovers on a low heat so the sauce doesn't separate.
- 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 recommend 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 chicken). 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.
What to serve with this recipe?
Try mashed potatoes (perfect for enjoying with that parmesan garlic sauce), pasta, or rice. A side salad or veggies (try green beans like I did, broccoli/broccolini, carrots, or sweet corn) would also pair well.
More tasty chicken recipes:
- Chicken Fettuccine Alfredo
- Chicken Parmesan
- Chicken Tortellini Alfredo
- Creamy White Wine Mushroom Chicken
- Easy Garlic Chicken Pasta
Will you give this creamy garlic parmesan chicken recipe a try? Questions? Enjoyed this recipe? Let me know in the comments below!
Creamy Garlic Parmesan Chicken
- 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
- 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.
- 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.