This 30-minute creamy garlic parmesan chicken is a family favorite because it just feels special, but it’s easy to make. It’s also my go-to for serving to guests when I’m short on time!
Why you’ll love it
I’m thrilled to bring you this easy chicken recipe that has all my favorite flavors. Garlic. Parmesan. Juicy chicken. A creamy sauce. What more could you want? I think you will enjoy how simple it is to throw together on any old weeknight, even without an occasion!
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, this is a fantastic chicken recipe for the menu since it’s really stress free to put together and will impress everyone.
What you’ll need
- Chicken – we’re using boneless, skinless chicken breasts
- Garlic powder, salt & pepper – for seasoning the chicken cutlets to directly infuse flavor
- Olive oil and butter – for sautéing
- Flour – it thickens 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, or use white wine for a fancy touch
- Heavy cream – for that luxurious taste and texture
- Parmesan cheese – I highly recommend grating your own for best results. It tastes and melts a lot better!
- Parsley – a pop of freshness
How to make creamy garlic parmesan chicken
- Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season with salt, pepper, and garlic powder. Pan fry it until it’s cooked through, then transfer to a plate. To the same skillet, add the flour and garlic.
- Cook for a minute, and scrape up the browned bits. Whisk in the broth until the flour has dissolved, then stir in the cream. Let it gently bubble until it’s reduced to your liking, and take it off the heat.
- Stir in the parmesan, and whisk until it’s melted in. Add the chicken back to the pan, spoon the sauce over top, and garnish with chopped parsley if desired. Season with extra salt & pepper if necessary.
Substitutions and variations
- 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 (not cooking wine).
- 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!
- Add in some spinach at the end if you want.
Leftovers and storage
- Leftovers will keep for 3-4 days in a covered container in the refrigerator.
- 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.
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
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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.
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Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
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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).
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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.
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Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
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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.
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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.
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
