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!
You may also like my Creamy Garlic Chicken or this Parmesan Crusted Chicken.
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
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.
Katie Campbell says
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:)
Natasha says
That's great to hear!! Thanks so much for your nice review, Katie! 😀
Christine says
Quick, easy and delicious weeknight dinner. 30 minutes to the table. Added extra garlic, but otherwise followed the recipe as listed. Fabulous!
Natasha says
Thank you!! So glad you liked it!
Kortney says
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!
Natasha says
So glad you enjoyed it!! 🙂
Nita says
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.
Natasha says
Yay!! That's great to hear. I love when everyone enjoys a meal. Thanks for letting me know!
Vashti Collins says
I've made this twice and both times delicious. I love the few ingredients and quick cook time.
Natasha says
That's awesome!! Thanks for letting me know. 🙂
Carla says
Came out amazing and so quick and easy, better than a restaurant. Thanks!!
Natasha says
Fantastic!!
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!
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. ♥️
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.
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.
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. 😀