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Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken is a weeknight skillet meal with golden-seared chicken breasts in a velvety, glossy Parmesan cream sauce. The sauce simmers until thick enough to coat the back of a spoon, then gets spooned over the chicken for a rich finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts
seasonings
  • salt, pepper, garlic powder, and smoked paprika to taste
pan and aromatics
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 tbsp butter
sauce base
  • 0.5 cup dry white wine or chicken broth Use either wine or broth.
  • 1 cup heavy cream
  • 0.5 cup chicken broth
seasoning and cheese
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
garnish
  • fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. Visual cue: dry spice coverage should look even on the surface.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and cooked through to 165°F; remove. Visual cue: the edges should be deeply browned and the center should read 165°F when checked.
Build the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant. Visual cue: small garlic bits should turn lightly golden without burning.
  2. Pour in the dry white wine or chicken broth to deglaze and cook for 2 minutes. Visual cue: browned bits should dissolve and the liquid should reduce slightly.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy. Visual cue: it should coat the back of a spoon and look shiny.
Serve
  1. Return the chicken to the pan and spoon the sauce over each breast. Visual cue: the sauce should cling to the chicken surface.
  2. Garnish with fresh thyme and parsley and serve. Visual cue: green herb flecks should be visible on top of the sauced chicken.

Notes

Pro tip: keep the sauce at a gentle simmer (not a rolling boil) once the cream is added so the Parmesan melts smoothly and stays glossy. Store leftovers in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended due to dairy texture changes. If you want a lighter option, use half-and-half instead of heavy cream (sauce will be a bit thinner).