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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 Boursin Stuffed Chicken Breast 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
4.99 from 63 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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188 Comments

  1. 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:)

  2. 5 stars
    Quick, easy and delicious weeknight dinner. 30 minutes to the table. Added extra garlic, but otherwise followed the recipe as listed. Fabulous!

  3. 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!

  4. 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.

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

  6. 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!

    1. 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. ♥️

  7. 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.

  8. 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.

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