Classic Creamy Parmesan Garlic Chicken

Finding a weeknight dinner that feels special but doesn’t leave you standing over the stove for hours can be tough. Between getting home from work, helping with homework, and managing the chaos of family life, complicated recipes with endless steps just aren’t realistic for most of us.

That’s where this creamy parmesan garlic chicken comes in. It’s the kind of dish that looks and tastes like you spent way more time on it than you actually did, with tender chicken in a rich, garlicky sauce that comes together in about 30 minutes using ingredients you probably already have in your kitchen.

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What Kind of Chicken Should I Use?

For this recipe, you’ll want to use boneless, skinless chicken breasts since they’re easy to slice lengthwise and cook evenly in the creamy sauce. If your chicken breasts are on the thicker side (over an inch thick), slicing them lengthwise into thinner cutlets helps them cook faster and more evenly. You can also use chicken tenderloins if that’s what you have on hand – they’re already the perfect thickness and won’t need any slicing. Fresh or thawed frozen chicken both work great here, just make sure frozen chicken is completely thawed and patted dry before seasoning so you get a nice golden sear.

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Options for Substitutions

This creamy chicken dish is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs work great here too and actually stay a bit more tender. You can also use pork chops or even turkey cutlets – just adjust cooking time based on thickness.
• Heavy whipping cream: You can use half-and-half for a lighter version, though the sauce won’t be quite as thick. If you go this route, you might want to add an extra teaspoon of flour to help it thicken up.
• Fresh parmesan cheese: Pre-grated parmesan from the store works in a pinch, but fresh really does melt better and taste richer. In a bind, you could use pecorino romano for a sharper flavor.
• Italian seasonings: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or just use whatever dried herbs you have on hand – it’ll still taste good.
• Chicken broth: Vegetable broth or even white wine works here. If using wine, you might want to add a pinch of extra salt since it won’t have the savory depth that broth provides.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is overcooking the chicken, which turns it dry and rubbery – use an instant-read thermometer and remove the chicken from the pan when it hits 155°F, as it will continue cooking to a safe 165°F while you make the sauce.

Another common error is adding the parmesan cheese while the sauce is still on the heat, which can cause it to clump and separate instead of creating a smooth, creamy texture.

Don’t skip the step of adding the chicken juices back into the pan with the chicken at the end, as this adds extra flavor and helps the sauce coat the meat better.

Finally, if your sauce seems too thick, thin it out with a splash of chicken broth or cream rather than trying to salvage an overly reduced sauce that’s already turned pasty.

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What to Serve With Creamy Parmesan Garlic Chicken?

This rich and creamy chicken is perfect over a bed of pasta like fettuccine or penne, which soaks up all that delicious parmesan garlic sauce. I also love serving it alongside mashed potatoes or garlic butter rice to keep things hearty and satisfying. For a lighter option, roasted vegetables like broccoli, green beans, or asparagus add a nice contrast to the creamy sauce. A simple side salad with a light vinaigrette helps balance out the richness of the dish too.

Storage Instructions

Store: Keep your leftover creamy parmesan garlic chicken in an airtight container in the fridge for up to 3 days. The sauce might thicken up a bit as it sits, but that’s totally normal with cream-based dishes.

Freeze: You can freeze this for up to 2 months, though cream sauces sometimes separate a little when thawed. Store it in a freezer-safe container, and just know you might need to whisk it back together when reheating.

Reheat: Warm it up gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream if the sauce seems too thick. You can also microwave it on medium power, but stovetop gives you better control over the texture of that creamy sauce.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 90-100 g
• Fat: 78-88 g
• Carbohydrates: 10-14 g

Ingredients

For the chicken:

• 2 lb chicken breasts (halved horizontally into even cutlets)
• 1 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)

For the sauce and garnish:

• 1 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 cloves garlic (freshly minced for best aroma)
• 1 1/2 tbsp flour
• 2/3 cup chicken broth (I use Swanson Less Sodium broth)
• 1 cup heavy cream
• 2/3 cup parmesan (freshly grated to ensure it melts smoothly)
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes
• salt
• pepper
• 2 tbsp parsley

Step 1: Prep and Season the Chicken

• 2 lb chicken breasts
• 1 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper

Pat the chicken breasts dry with paper towels, then halve them horizontally to create even cutlets about 3/4-inch thick.

In a small bowl, combine garlic powder, Italian seasoning, salt, and pepper.

Season both sides of each cutlet generously with this mixture, pressing gently so it adheres.

Let the seasoned chicken sit at room temperature for 5-10 minutes while you prepare the remaining ingredients.

Step 2: Sear the Chicken Until Golden

• 2 tbsp olive oil
• seasoned chicken from Step 1

Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Working in batches if needed to avoid crowding, place the seasoned chicken cutlets in the hot oil and sear for 5-6 minutes until golden brown on the first side.

Flip and cook for another 4-5 minutes until the second side is golden and the internal temperature reaches 165°F.

Transfer the cooked chicken to a clean plate and set aside.

Step 3: Build the Creamy Parmesan Sauce

• 1 1/2 tbsp butter
• 3 cloves garlic
• 1 1/2 tbsp flour
• 2/3 cup chicken broth

In the same skillet (don’t rinse it—those browned bits add flavor), melt butter over medium heat.

Add the freshly minced garlic and cook for 30 seconds until fragrant, then sprinkle flour over the garlic and stir constantly for 1 minute to create a light roux.

Pour in the chicken broth and bring to a simmer, stirring occasionally and scraping up any browned bits from the pan bottom.

Simmer for 5 minutes until the mixture thickens slightly.

Step 4: Create the Creamy Parmesan Base

• 1 cup heavy cream
• 2/3 cup parmesan
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes
• salt
• pepper

Remove the skillet from heat and pour in the heavy cream, stirring to combine fully.

Return the pan to low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce reaches a silky consistency.

Remove from heat again and add the freshly grated parmesan cheese, stirring until completely melted and smooth—I like to use freshly grated parmesan because pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.

Taste the sauce and season with lemon juice, red pepper flakes, and additional salt and pepper as needed.

Step 5: Finish and Plate the Dish

• seared chicken from Step 2
• creamy parmesan sauce from Step 4
• 2 tbsp parsley

Return the seared chicken and any accumulated juices from the plate to the skillet with the creamy sauce.

Cook over low heat for 2 minutes, gently turning the chicken to coat it evenly with the sauce and ensure it’s heated through.

Transfer the chicken to serving plates and spoon the sauce generously over each piece.

Garnish with fresh parsley and serve immediately over your choice of potatoes and greens.

Classic Creamy Parmesan Garlic Chicken

Delicious Classic Creamy Parmesan Garlic Chicken recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the chicken

• 2 lb chicken breasts (halved horizontally into even cutlets)
• 1 1/2 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp olive oil (I prefer Bertolli Extra Virgin for searing)

For the sauce and garnish

• 1 1/2 tbsp butter (I like Kerrygold unsalted butter for this)
• 3 cloves garlic (freshly minced for best aroma)
• 1 1/2 tbsp flour
• 2/3 cup chicken broth (I use Swanson Less Sodium broth)
• 1 cup heavy cream
• 2/3 cup parmesan (freshly grated to ensure it melts smoothly)
• 1 tsp lemon juice
• 1/4 tsp red pepper flakes
• salt
• pepper
• 2 tbsp parsley

Instructions

 

• Pat the chicken breasts dry with paper towels, then halve them horizontally to create even cutlets about 3/4-inch thick. In a small bowl, combine garlic powder, Italian seasoning, salt, and pepper. Season both sides of each cutlet generously with this mixture, pressing gently so it adheres. Let the seasoned chicken sit at room temperature for 5-10 minutes while you prepare the remaining ingredients.
• Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Working in batches if needed to avoid crowding, place the seasoned chicken cutlets in the hot oil and sear for 5-6 minutes until golden brown on the first side. Flip and cook for another 4-5 minutes until the second side is golden and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate and set aside.
• In the same skillet (don't rinse it—those browned bits add flavor), melt butter over medium heat. Add the freshly minced garlic and cook for 30 seconds until fragrant, then sprinkle flour over the garlic and stir constantly for 1 minute to create a light roux. Pour in the chicken broth and bring to a simmer, stirring occasionally and scraping up any browned bits from the pan bottom. Simmer for 5 minutes until the mixture thickens slightly.
• Remove the skillet from heat and pour in the heavy cream, stirring to combine fully. Return the pan to low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce reaches a silky consistency. Remove from heat again and add the freshly grated parmesan cheese, stirring until completely melted and smooth—I like to use freshly grated parmesan because pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Taste the sauce and season with lemon juice, red pepper flakes, and additional salt and pepper as needed.
• Return the seared chicken and any accumulated juices from the plate to the skillet with the creamy sauce. Cook over low heat for 2 minutes, gently turning the chicken to coat it evenly with the sauce and ensure it's heated through. Transfer the chicken to serving plates and spoon the sauce generously over each piece. Garnish with fresh parsley and serve immediately over your choice of potatoes and greens.