Creamy Garlic Parmesan Chicken

Creamy Garlic Parmesan Chicken simmers juicy chicken breasts in a rich and silky sauce that tastes like comfort in every bite. This is the kind of meal that impresses guests but comes together with pantry basics on a busy weeknight. We love it spooned over warm pasta or fluffy rice with plenty of sauce to go around.

I first cooked this for a friend recovering after surgery and the smell filling their kitchen turned a simple dinner into a small celebration.

Ingredients

• Chicken breasts: These turn juicy and tender when simmered in sauce Choose chicken that is pink and firm for freshness
• Salt and black pepper: Key for flavoring the meat Season well so the chicken is never bland
• Paprika: Adds gentle warmth and color Go for smoked paprika if you want an extra depth
• Olive oil or butter: For searing and adding richness High quality olive oil or real butter gives a better flavor base
• Garlic: The heart of the dish Use fresh cloves for best aroma and taste
• Heavy cream: Makes the sauce utterly creamy Choose a brand with no additives for a pure taste
• Chicken broth: Balances the sauce and helps lift flavors Look for low sodium options if monitoring salt
• Parmesan cheese: Provides nutty savory flavor and thickens the sauce Grate it yourself for the best melt and taste
• Italian seasoning or dried thyme: Gives a herby undertone Try to use a blend with oregano and basil for a classic flavor
• Fresh parsley: A sprinkle of green freshness on top Choose flat leaf parsley if possible for best flavor
• Cooked pasta or rice: Transforms the chicken into a satisfying meal Use egg noodles or simple long grain rice for versatility

Step-by-Step Instructions

Season the Chicken:

Pat the chicken breasts dry with towels then coat both sides with salt pepper and paprika Ensure each piece is covered evenly to help the flavors soak into the meat as it cooks

Sear the Chicken:

Place a large skillet over medium heat and pour in olive oil Once shimmering lay the chicken breasts flat Cook each side for five to six minutes until the meat turns golden brown and the juices run clear Ensure not to disturb the chicken as it sears to build a good crust Remove the chicken to a plate and keep warm

Prepare the Garlic Base:

Lower the heat slightly Add the minced garlic to the same pan and stir constantly for one minute The goal is just to soften and release the aroma not burn it Scrap up any browned bits from the pan to absorb all the flavor

Deglaze and Build Sauce:

Pour in the chicken broth slowly while whisking or stirring Vigorously scrape the base of the skillet as you pour so all the caramelized bits dissolve into the liquid This gives the sauce its deeply savory taste

Add Cream Parmesan Herbs:

Turn the heat to medium low Add in the heavy cream parmesan cheese and Italian seasoning Stir until the cheese melts and the mixture looks glossy Allow the sauce to bubble gently for two to three minutes so it thickens enough to coat the back of a spoon

Finish Chicken in Sauce:

Return the seared chicken breasts and any accumulated juices to the pan Baste each piece with spoonfuls of sauce Cover with a lid and let everything simmer together for three to five minutes The sauce will thicken and the chicken will soak up extra flavor

Garnish and Serve:

Turn off the heat Shower chopped fresh parsley over the chicken Serve each portion with plenty of creamy sauce over cooked pasta rice or with a side of steamed vegetables

Save This

Parmesan cheese in this recipe has always been my favorite part I remember visiting northern Italy and learning how a good aged parmesan lifts even the simplest cream sauce Ever since it has become a must have at home for moments just like these

Storage tips

Store leftovers in an airtight container and refrigerate for up to three days The cream sauce may thicken in the fridge but will loosen again gently reheated on the stovetop or in the microwave Add a splash of chicken broth to loosen if needed You can also freeze the sauce with chicken though the texture of the cream may become slightly grainy upon thawing it is still delicious

Ingredient substitutions

Try chicken thighs for a more tender bite or use boneless turkey breasts for a twist If you are out of cream half and half or even evaporated milk can work though the sauce will be a little lighter Vegans can use vegan butter and coconut cream along with nutritional yeast and plant based parmesan alternates

Serving suggestions

This dish shines poured over egg noodles fettuccine rice or mashed potatoes For a veggie packed version add spinach or sautéed mushrooms to the sauce or serve alongside roasted broccoli A crisp green salad or garlic bread works well for a balanced meal

Cultural and historical context

Cream sauces infused with garlic and parmesan hail from classic Italian and French cooking This recipe draws inspiration from creamy chicken skillet dishes found in home kitchens across Europe and America but with a shortcut for the modern cook The magic happens with pantry favorites cooked with a careful hand

Common Queries

→ How do I keep the chicken juicy?

Sear the chicken over medium heat until golden brown and cooked through, avoiding overcooking to lock in moisture. Let it rest briefly before returning to the sauce.

→ Can I use other cuts of chicken?

Yes, boneless thighs work wonderfully and remain tender. Adjust cooking time to ensure they are cooked through.

→ What can I use instead of heavy cream?

Half-and-half or a mixture of milk and a touch of butter can substitute, although the sauce will be slightly lighter.

→ How do I make the sauce thicker?

Let the sauce simmer gently to reduce and thicken, or add a bit more parmesan cheese for extra body.

→ What sides pair well with this dish?

Serve over pasta, rice, or steamed vegetables. A simple green salad or roasted vegetables complement the creamy sauce.