Go Back

Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken is a quick Italian-American skillet dinner with golden seared chicken breasts coated in a thick, glossy Parmesan cream sauce. Minced garlic and white wine deepen the flavor before simmering the sauce until it coats the back of a spoon.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning so they sear properly.
Seasonings
  • 0.25 Salt To taste; season generously on both sides.
  • 0.25 pepper To taste; season generously on both sides.
  • 0.25 garlic powder To taste; add to chicken seasoning.
  • 0.25 smoked paprika To taste; adds color and gentle smokiness.
For the sauce
  • 2 tbsp olive oil For searing.
  • 6 cloves garlic, minced Use fresh, minced garlic.
  • 1 tbsp butter For richness and aroma.
  • 0.5 cup dry white wine or chicken broth Choose one; deglazes the pan.
  • 1 cup heavy cream Simmer until the sauce turns thick and glossy.
  • 0.5 cup chicken broth Balances the creaminess and loosens sauce slightly.
  • 0.75 cup Parmesan cheese, freshly grated Stir in off-heat only if needed, but follow simmer step to thicken.
  • 1 tsp Italian seasoning Adds classic herb notes.
  • 0.5 fresh thyme and parsley for garnish Fresh herbs to finish.

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.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Make the garlic Parmesan cream sauce
  1. Add the butter and minced garlic to the same pan and cook for 1 minute until fragrant, scraping up any browned bits.
  2. Deglaze with the white wine (or chicken broth) and cook for 2 minutes, reducing slightly and lifting any fond.
  3. Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy.
Coat, garnish, and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast.
  2. Garnish with fresh thyme and parsley and serve.

Notes

For the silkiest sauce, keep the simmer gentle once the cream is added so the Parmesan melts smoothly and stays glossy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet over low heat with a splash of broth to loosen. Freezing is not recommended due to cream texture changes. For a lighter option, swap half the heavy cream for evaporated milk (or use cooking cream) while keeping the Parmesan the same.