Juicy • Savory • Irresistible. This creamy garlic parmesan chicken is a classic recipe for busy nights — golden seared chicken breasts tucked into a rich garlic parmesan cream sauce. Simple ingredients, big flavor!
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Creamy Garlic Parmesan Chicken
The Star Recipe
Golden seared chicken breasts simmered in a rich garlic parmesan cream sauce. Ready in about 30 minutes.
You need:
- 4 boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 tsp Italian seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt
Make it:
- Season chicken with salt, pepper and Italian herbs.
- Heat olive oil in a large skillet and cook chicken for 5-6 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, add garlic and cook for 1 minute until fragrant.
- Pour in heavy cream, stir in Parmesan cheese, and Italian seasoning. Simmer for 2-3 minutes.
- Return chicken to the skillet and coat with the sauce. Simmer for 3-5 minutes.
- Garnish with parsley and extra Parmesan. Serve hot and enjoy!
Step-by-Step with PhotosSear • Sauce • Serve
Steps 1-2: Season the chicken, then sear 5-6 minutes per side until golden.
Steps 3-4: Soften the garlic, pour in cream, stir in Parmesan and simmer.
Steps 5-6: Return chicken to the sauce, simmer 3-5 minutes, garnish with parsley and extra Parmesan.
Serve it up: Perfect with mashed potatoes, roasted veggies, garlic bread or a fresh salad.
Cooking Tips
- Even thickness. Pound thick ends of the chicken breasts flat so they cook through at the same rate.
- Don’t crowd the skillet. Give each breast space so it sears golden instead of steaming.
- Use room-temperature cream. Cold cream can shock the pan and make the sauce split — warm it slightly first.
- Simmer, don’t boil. Keep the sauce at a gentle simmer after adding the cheese for the silkiest texture.
- Rest before serving. Two minutes off the heat lets the sauce cling to the chicken perfectly.
Frequently Asked Questions
How do I keep the chicken juicy?
Sear over medium-high heat and don’t overcook — pull the breasts at 165°F internal and let them rest a few minutes before slicing.
Can I use chicken thighs?
Yes — boneless, skinless thighs work great. They may need 1-2 extra minutes per side to cook through.
What if my cream sauce splits?
Lower the heat, use room-temperature cream, and stir in the Parmesan off the boil. A gentle simmer keeps it silky.
How long do leftovers keep?
Up to 4 days in an airtight container in the fridge. Reheat gently on the stove with a splash of cream.
Can I freeze it?
Yes. Cool completely, freeze up to 3 months, and thaw overnight in the fridge before reheating gently.