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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.
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
4.98 from 49 votes

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!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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: 457kcal, Carbohydrates: 5g, Protein: 31g, Fat: 35g, Saturated Fat: 19g, Trans Fat: 1g, Cholesterol: 172mg, Sodium: 479mg, Potassium: 524mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1189IU, Vitamin C: 6mg, Calcium: 192mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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143 Comments

  1. 5 stars
    This is amazing and a hit at dinner tonight! I made it with rice and green beans. I cannot have dairy or garlic so I made it with dairy free heavy whipping cream (Country Crock) and for garlic I used Smoke N Sanity Essence of garlic salt. Thanks so very much for the recipe, it’s a keeper

  2. 5 stars
    This is my favorite thing to cook for dinner! It’s delicious! Now I’m having to be dairy free due to my new baby having a milk and soy protein intolerance. I’m wondering if anyone has tried to make it with alternatives like unsweetened coconut cream or something like that??? I want to attempt it but worried I’ll just be disappointed…

    1. Hi Sarah! I’m sorry about your baby’s intolerances. You could try Silk brand’s dairy-free whipping cream. I know readers have used it before in similar recipes with success. 🙂

  3. 5 stars
    Made this for dinner last night, it is absolutely delicious, served it with rice and steamed veggies,
    Will definitely be making this again soon.

  4. 5 stars
    Made this tonight and both of my picky boys loved it! I didn’t have chicken broth so I used chardonnay. The sauce got a little thick so I added more wine, but I think I cooked the sauce too long. I just added a little more wine to it to thin it out. Turned out great! Thank you for this recipe. I’m adding it to my monthly dinners. Easy to follow and minimal ingredients…love that!

  5. 5 stars
    Loved, loved, loved!! I used chicken tenderloins cause that’s what I had, I added a little more chicken broth and half and half as my sauce got thick, but it was creamy and flavorful! I served it with baby potatoes and green beans.

  6. 5 stars
    Made this today. Super easy. Before cooking the chicken breasts I also covered them in parmesan👌🏻

  7. 5 stars
    Made this tonight and it was so yummy!!! My two college kids loved it! I used white wine instead of chicken broth and cut chicken in cubes. Sauce was amazing!!!! This will be a keeper for sure!