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.
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
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.
What to serve with it
- Try mashed potatoes to soak up all that perfect parmesan garlic sauce! We also enjoy it with these buttered egg noodles or rice.
- Many veggies pair well. Try roasted green beans, broccolini, maple roasted carrots, or sweet corn.
- It's also fantastic with a simple salad of mixed greens with this creamy balsamic dressing.
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.
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
- 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.
I am so glad I found this recipe! I modified the recipe to make more sauce. I paired it with mashed potatoes and noodles. This was a huge hit for my picky family, I will be making this again!
So glad you liked it! 🙂
Bonnie Singer says
Was easy to make and amazing
Thank you, Bonnie!!
Mary Walters says
This was fantastic! I swapped the quantity of broth with the quantity of cream to save on calories. I also made a separate piece of salmon for myself as I don’t eat meat, but really wanted to enjoy the sauce so salmon easily works with this dish.
I'm glad you enjoyed it and were able to tweak it to your liking, Mary! 🙂
I have made this multiple times and it’s my husbands favorite, he says he’s order it at a restaurant! I am not usually a good cook but this is easy and tastes amazing! My toddler and baby suck the sauce off the chicken, it’s a really big hit! Normally I don’t comment on these but man this was delicious!
Yay!! I'm so glad you liked it!! 😀
Susan Crane says
I made this tonight with some egg noodles and it was soo delightful!! We have leftovers so that is good. Will put this one in my rotation. Easy and delicious!!
I'm thrilled to hear that, Susan! 🙂
My family absolutely loved this recipe! The sauce it makes was the perfect amount of seasoning, wasn't overwhelming. Definitely a go to dinner here!
Miranda @ Salt & Lavender says
That's fantastic to hear, Sabrina! 🙂
Good recipes, but you have too many ads pop up on your website! Incredibly frustrating while cooking.
Hi Karen! Two people work on this website full-time to bring you free recipes, and ads pay our salaries. I recommend you print the recipe out - the button is located in the recipe card. Thanks for supporting small businesses!
This was amazing! My family loved it! I served with gluten free pasta and steamed green beans in the side. I will definitely be making this again. Thank you for sharing the recipe.
I'm so glad you enjoyed it, Lara! 🙂
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!!
Well that's great to hear, Andrea! 😀
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.
Thank you so much!
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.
Hi! I'm glad you liked it! I'd turn the heat down a bit next time and/or add a splash more broth to thin it out.
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!!!
Awesome!! 🙂 I'm so glad it's his favorite! Thanks for your review!
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.
Miranda @ Salt & Lavender says
Great to hear, Cindy!! 🙂
Denise Ellen says
Absolutely delicious !!! Follow the recipe exactly & it was a hit. Thanks Salt & Lavender ❤️
Yay!! You're very welcome! 😀
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.
That's great!! Thanks for your review, Jen!
Miranda @ Salt & Lavender says
Thank you! Appreciate it!
Made this tonight for my bride (of 28 yrs). Definitely adding this to our keep list!
Aww I love that, Mark! 🙂
Pamela Glowski says
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!
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!
jen F says
Yum! This recipe was awesome! I used the wine, not broth, it came out wonderful, creamy and delicious.
Natasha I am having issues with my stove is it possible to make this in a slow cooker? I’ve made it stove top and it’s delicious.
Hi Michelle!! I can't really guess without testing. I don't really see how it could come out the same, unfortunately, as the chicken needs a good sear, and cream sauces don't generally do so well in the Crockpot.
Andrea Lewis says
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
So glad you liked it!
Made this for supper tonight and my family loved it! When my youngest goes for 2nds you know it’s good.
Fantastic!! 🙂 Thanks for letting me know!
Made this today, it was super delicious 🤤
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.
I'm so glad you two enjoyed it!! Love those additions! 🙂 Thanks for your comment!
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!
Well that's so nice to hear, Rae!! I'm so glad she enjoyed it. 😀
Wonderful, quick and easy! We did ours with egg noodles and broccoli!
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
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! 🙂
Made this for my family with rice and broccoli, whole fam loves my littles even got seconds which they rarely do!
Yay!! That's so great!! 😀
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!
I'm so happy you liked it, Katie!! 🙂
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.
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.
OMG! Absolutely delicious!
Miranda @ Salt & Lavender says
So happy you enjoyed it, Sue!
Absolutely awesome and so simple to make everyone loved it
Thank you! So glad to hear it! 🙂
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.
I'm so happy you enjoyed it!! Thanks for your review. XO
This was AMAZING!! My husband and I both loved it and scarfed it down! Will be making this again!!!!
Yay!! That's great to hear. Appreciate your review, Elise!
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.
Miranda @ Salt & Lavender says
That's wonderful to hear, Pat! Glad your family enjoyed it.
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.
Yes! It definitely can vary... I bet yours tasted extra delicious. I'm so glad everyone enjoyed it!
Just sooo good!
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.
Aww that makes me so happy, and that's a great idea!! 🙂
Danielle Hopper says
SO delicious! Great recipe! Whole family loves it
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.
That's great to hear, Pooja! Thanks for letting me know!! 🙂
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?
I'm so happy to hear that!! You mean leftovers of the finished recipe? Of course... leftovers should keep for 3-4 days in the fridge. 🙂
Yes it is leftovers. Thanks for your reply x
Is the nutritional information based on one serving? So one piece of chicken? Looks
That's right. For 1/4 of the recipe. 🙂
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:)
That's great to hear!! Thanks so much for your nice review, Katie! 😀
Quick, easy and delicious weeknight dinner. 30 minutes to the table. Added extra garlic, but otherwise followed the recipe as listed. Fabulous!
Thank you!! So glad you liked it!
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!
So glad you enjoyed it!! 🙂
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.
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.
That's awesome!! Thanks for letting me know. 🙂
Came out amazing and so quick and easy, better than a restaurant. Thanks!!
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!
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. ♥️
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.
I'm so glad you enjoyed it, Andrea!! Those potatoes and beans sound delicious! Thanks for taking the time to write me a review. 😀