This post may contain affiliate links. Please see our disclosure policy.
Creamy Garlic Parmesan Chicken is made by pan searing chicken breasts and cooking a from-scratch sauce featuring 3 types of garlic and generous amounts of Parmesan. This One Pan easy chicken dinner recipe goes great with veggies, pasta, and more!
Why This Will Be Your New Family Favorite
- Thick ‘n Creamy Garlic Parmesan Flavor: Rich garlic flavor and cheesy Parmesan are mouthwatering.
- Goes great with pasta like chicken fettuccine Alfredo, veggies, roasted carrots and potatoes, fish and more!
- One Pan Chicken Dinner... that’s a winner! Pan sear chicken breasts, cook sauce in the pan, then combine. That’s it! Just like chicken dijon .
Creamy Garlic and Parmesan Chicken
Ever since I shared my garlic Parmesan chicken pasta, y’all been asking for a standalone chicken recipe—so you can add in your favorite steamed veggies and the like. So here it is: creamy garlic Parmesan chicken! You can expect juicy, pan-seared chicken breasts doused in triple-garlic flavor from a rich and creamy Parmesan sauce that tastes good with seafood, poultry and grains.
The best part? This creamy garlic and Parmesan chicken is made in just one pan—the tasty leftover bits from the chicken get cooked right into the incredible sauce. Ready in 25 minutes, you and your loved ones will have this easy chicken recipe on repeat!
Creamy Garlic Parmesan Chicken Recipe Ingredients
- Chicken Breasts – Grab already prepared boneless, skinless chicken breasts from the grocery store to save time.
- Garlic Salt & Italian Seasoning – these are my homemade recipes that make for incredibly flavorful garlic parmesan chicken.
- Garlic – mince cloves of garlic for pungent, big garlic flavor. Or, for a timesaver, use jarred minced garlic (you gotta do whatcha gotta do).
- Garlic Powder – yes, we’ll be using 3 kinds of garlic—that’s how we’ll achieve delicious garlic flavor!
- Butter – make sure to use unsalted butter since we’ll be adding in our own precise amount of salt.
- Heavy Cream & Flour – the cream creates the rich base while flour thickens this sauce to perfection.
- Chicken or Vegetable Broth
- Parmesan Cheese – with 3/4 cup Parm, we’ll have big Parm flavor that also doesn’t overpower the garlic component of this chicken recipe.
How Do You Make Garlic Parmesan Chicken?
In just 4 easy steps, you’ll be enjoying rich, creamy garlic Parmesan chicken that’s juicy, with a beautiful golden crust.
- Slice chicken breasts in half length-wise for thin cutlets. Pat dry and pound into 1/2-inch thickness. Season with salt and pepper on both sides. Cook chicken in an uncrowded layer in a large skillet over medium heat coated with olive oil. Cook for 4-6 minutes until golden. Remove and sprinkle garlic salt over cutlets.
- Set skillet to medium high heat. Melt butter, then add garlic, stirring until fragrant. Reduce heat to medium and whisk in flour, homemade Italian seasoning, garlic powder, salt and pepper until a thick paste forms. Add salt and pepper to taste.
- Increase heat to medium high while gradually whisking in heavy cream and broth until smooth. Bring to a simmer, cooking until thickened. Reduce heat and stir in Parmesan, stirring until smooth.
- Add chicken back into skillet and spoon sauce on top. Salt and pepper to taste. Enjoy!
What to Serve with Garlic Parmesan Chicken
- Potatoes: baked potatoes, quick mashed potatoes, air fryer roasted potatoes, Hasselback sweet potatoes
- Pasta: garlic butter pasta, pesto pasta, fettuccine Alfredo, tomato basil pasta, manicotti
- Salads: Italian pasta salad, pear salad, pesto pasta salad, and spicy Asian cucumber salad
- Appetizers: bruschetta, Caprese skewers, pizza sliders, roasted garlic bread
Tips
- According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!
- Don’t add extra flour or Parmesan cheese to this recipe. I’ve tested this sauce to create the perfect thickness; any more and your sauce will turn into a paste!
- To avoid steamed chicken, do not cover it when cooking. Leaving the chicken undisturbed and with space in between each cutlet creates a golden, crisp crust on each side.
- There’s enough leftover sauce in this recipe to spoon it over broccoli, Brussel sprouts, or to sauce up pasta (check out my garlic parmesan chicken pasta for details).
Tools You Need
- 12-inch Stainless Steel Skillet – an incredible, long-lasting skillet. Great for cooking all of the recipes!
- Swiss Paring Knife with Serrated Edge – my sister Monica recommended this incredible knife to me. Apparently a famous chef swears by them. We have color-coded knives for easily slicing through raw chicken and other meats. Black ones for slicing fruit like tomatoes.
For more delicious recipe ideas like creamy garlic and Parmesan chicken, follow us on TikTok, Instagram, Facebook, and Pinterest. If you’ve tried this recipe, take a pic and tag us on Instagram using #beamingbaker. We can’t wait to see it! Sending you all my love and maybe even a dove, xo Demeter ❤️
More Easy Chicken Recipes
You’ll love our easy chicken recipes: Cajun chicken drumsticks, homemade chicken nuggets, and air fryer lemon pepper wings.
Creamy Garlic and Parmesan Chicken
Creamy Garlic Parmesan Chicken is made by pan searing chicken breasts and cooking a from-scratch sauce featuring 3 types of garlic and generous amounts of Parmesan. This One Pan easy chicken dinner recipe goes great with veggies, pasta, and more!
Equipment
- Swiss Paring Knife with Serrated Edge excellent at slicing raw meat
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts
- Salt and pepper to taste, I used ¼ teaspoon each
- 1 ½ tablespoons olive oil
- ¼ teaspoon garlic salt, click for homemade recipe
Garlic Parmesan Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning, click for homemade recipe
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 1 cup chicken broth, or vegetable broth
- ¾ cup Parmesan cheese, grated
- Salt and pepper to taste, if needed (we don’t use)
Garnish
- Parsley, chopped
- Lemon wedges
Instructions
- Slice chicken breasts in half length-wise for uniformly thin cutlets. Pat dry and pound into ½ inch thickness. Sprinkle salt and pepper over both sides. Heat olive oil in a large skillet over medium heat. Cook chicken in an uncrowded layer, undisturbed for about 4-6 minutes on each side, until golden.* Sprinkle garlic salt over cutlets. Set aside.
- Increase skillet to medium high heat. Melt butter, then add garlic, stirring until fragrant. Reduce heat to medium and whisk in flour, Italian seasoning, garlic powder, ¾ teaspoon salt and ¼ teaspoon pepper until a thick paste forms.
- Increase heat to medium high, gradually whisking in heavy cream and broth until smooth. Bring to a low simmer, cooking until sauce thickens, about 2-4 minutes. Reduce heat to low, stirring in Parmesan until cheese melts and sauce becomes smooth. Salt and pepper to taste.
- Add chicken back into skillet and spoon sauce on top. Garnish with chopped parsley. Serve with mashed potatoes, pasta, or rice. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- *According to the USDA, chicken should be cooked until it reaches an internal temperature of 165°F. But since chicken will continue to cook even off the heat (carryover cooking), you can cook it until it reaches about 150-155°F for juicier chicken. Do what makes you comfortable!
- This recipe is adapted from my Garlic Parmesan Sauce—click for additional tips.
Nutrition
Calories: 561kcal, Carbohydrates: 9g, Protein: 34g, Fat: 43g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 176mg, Sodium: 1250mg, Potassium: 548mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1337IU, Vitamin C: 3mg, Calcium: 296mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
