Short Description

I’ve crafted a velvety, rich Creamy Garlic Parmesan Chicken that’s quick to make and utterly satisfying. Tender chicken breasts bathed in a luscious garlic-parmesan sauce—I promise it’ll become a new favorite!

Best Creamy Garlic Parmesan Chicken Recipe

Why You’ll Love This Recipe

I love how this recipe delivers restaurant-style flavor with minimal effort. Garlic and parmesan marry beautifully in a creamy sauce that clings to every bite. Plus, it’s a one-pan wonder, so cleanup is a breeze. Perfect for busy weeknights or when I want to impress without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Directions

I heat olive oil in a large skillet over medium-high heat. I season the chicken with salt and pepper, then cook it until golden and cooked through, about 6 to 7 minutes per side. I remove the chicken and set it aside.
In the same skillet, I melt butter over medium heat. I add the garlic and sauté for about 1 minute until it becomes fragrant.
I pour in the heavy cream and stir in the Parmesan cheese, Italian seasoning, salt, and pepper. I bring it to a simmer and cook for 3 to 4 minutes until the sauce thickens.
I return the chicken to the skillet and spoon the sauce over the top. I let it simmer for another 2 to 3 minutes to warm through.
I finish by garnishing with fresh parsley before serving.

Servings and Timing

This recipe serves 4 people.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

I like to add a handful of fresh spinach right before returning the chicken to the skillet—it wilts down quickly and adds a pop of color.
For a lighter version, I sometimes swap out the heavy cream for half-and-half. The sauce is a bit thinner but still delicious.
A splash of chicken broth or white wine added with the garlic deepens the flavor of the sauce.
I turn this into a pasta meal by tossing cooked pasta in the sauce and topping it with sliced chicken.
For an extra cheesy version, I stir in some shredded mozzarella or fontina along with the Parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the stovetop over low heat, stirring frequently to keep the sauce smooth. I avoid freezing because the cream sauce tends to separate when thawed.

FAQs

What’s the best way to get perfectly cooked chicken?

I use a meat thermometer to check for doneness—165°F is the safe internal temperature. Depending on thickness, cooking each side for 6–7 minutes usually does the trick.

Can I use chicken thighs instead of breasts?

Absolutely. I often use boneless, skinless thighs for extra flavor. They take a few more minutes to cook but work great in this recipe.

How can I thicken the sauce more?

If the sauce is too thin, I let it simmer a little longer. I sometimes add a bit of grated Parmesan or a small amount of flour mixed with water to thicken it up.

Is there a dairy-free version?

Yes, I substitute the cream with coconut cream or a plant-based alternative and use a dairy-free cheese. It changes the flavor a bit but still tastes great.

What’s the best side dish for this recipe?

I love serving it with mashed potatoes, pasta, rice, or steamed vegetables. Anything that helps soak up the creamy sauce works beautifully.

Conclusion

I’m all about easy, comforting meals that taste gourmet without the fuss. This creamy garlic Parmesan chicken checks every box—rich, garlicky, and oh-so-satisfying. I hope you enjoy making it as much as I do!