Creamy Garlic Parmesan Chicken is the kind of comfort food that makes weeknight dinners feel like a special occasion. This dish combines tender, juicy chicken breasts with a rich, velvety sauce made from heavy cream, fresh garlic, and a generous helping of Parmesan cheese. The result is a mouthwatering meal that pairs beautifully with pasta, rice, or mashed potatoes. Whether you’re cooking for family or entertaining guests, this easy skillet recipe is quick enough for busy nights but indulgent enough for when you want to impress. Let’s dive into what makes this recipe irresistible.
Why You’ll Love This Creamy Garlic Parmesan Chicken
There’s so much to adore about this recipe:
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Rich and flavorful – The creamy garlic-Parmesan sauce is decadent without being heavy.
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Quick and easy – Ready in roughly 30 minutes, making it ideal for weeknight dinners.
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Versatile – Pairs with pasta, potatoes, rice, or even crusty bread.
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Crowd-pleaser – A universally loved flavor profile that even picky eaters enjoy.
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One-pan magic – Less cleanup and maximum flavor.
Ingredients
Gather the ingredients you’ll need for Creamy Garlic Parmesan Chicken:
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4 boneless, skinless chicken breasts (about 1 ½ lbs), pounded to ½-inch thickness
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½ cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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½ teaspoon salt
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¼ teaspoon black pepper
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3 tablespoons olive oil
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3 tablespoons unsalted butter
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3 garlic cloves, minced
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¼ cup dry white wine (optional, for a richer, more layered flavor)
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1 cup chicken broth
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1 cup heavy cream
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1 cup freshly grated Parmesan cheese
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¼ cup fresh parsley, chopped (for garnish)
Step-by-Step: How to Make Creamy Garlic Parmesan Chicken
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Prepare the chicken – Place chicken breasts between plastic wrap or parchment paper and pound to an even ½-inch thickness for uniform cooking.
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Mix the coating – In a shallow dish, whisk together the flour, garlic powder, oregano, salt, and pepper.
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Dredge – Coat chicken breasts evenly in the flour mixture, shaking off any excess.
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Cook the chicken – Warm olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate.
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Build the sauce base – Reduce the heat to medium, melt the butter, then add minced garlic and sauté for 1 minute until fragrant.
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Deglaze – Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let cook for 1 minute.
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Add liquids – Whisk in the chicken broth, followed by the heavy cream. Bring to a gentle simmer.
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Melt in the cheese – Stir in Parmesan and whisk until it transforms into a smooth, creamy sauce.
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Combine – Return chicken to the skillet, coating both sides in the sauce. Heat through.
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Serve – Garnish with fresh parsley and enjoy over pasta, rice, or potatoes.
Helpful Tips
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Pound the chicken first – This simple step ensures even cooking and irresistibly tender results.
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Fresh Parmesan works best – Pre-shredded cheese doesn’t melt as smoothly.
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Simmer, don’t boil – Gently simmer over low to medium heat and avoid bringing the cream to a boil.
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Use a cast iron skillet for beautiful browning and consistent heat.
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Double the sauce if serving with pasta so every bite is coated.
Substitutions and Variations
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Protein swap – Boneless skinless chicken thighs work wonderfully and stay extra juicy.
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Lighter version – Use half-and-half instead of heavy cream (sauce will be thinner).
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Herb variations – Basil, thyme, or rosemary add unique flavors.
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Gluten-free – Swap flour with gluten-free all-purpose flour.
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Add veggies – Spinach, mushrooms, or sun-dried tomatoes work beautifully.
Storage Instructions
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Refrigerate – Store any leftovers in an airtight container for up to 3 days.
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Freeze – Keep chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating – For best results, cook the chicken and sauce separately, then combine when reheating for the perfect texture.
Nutritional Information (per serving, 4 servings)
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Calories: ~520
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Protein: 38g
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Carbohydrates: 10g
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Fat: 36g
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Saturated Fat: 18g
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Cholesterol: 165mg
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Sodium: 650mg
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Fiber: 0g
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Sugar: 1g
Note: Nutritional values may vary depending on ingredient brands and portion sizes.
Serving Suggestions
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Over fettuccine or linguine for a restaurant-style dinner.
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With garlic mashed potatoes and steamed green beans.
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Over fluffy white rice with roasted vegetables.
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Paired with crusty bread to soak up the sauce.
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As a topping for zucchini noodles for a low-carb option.
Frequently Asked Questions About Creamy Garlic Parmesan Chicken
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay extra juicy.
What can I use instead of white wine?
Chicken broth is a perfect substitute, adding flavor without alcohol.
How do I keep my sauce from curdling?
Gently simmer on low to medium heat and avoid boiling the cream.
Can I make this ahead of time?
Absolutely! For best results, cook the chicken and sauce separately, then combine when reheating.
What pasta pairs best with this dish?
Fettuccine, linguine, or penne work beautifully, but any pasta will soak up the sauce.
Conclusion
I truly hope you love making—and enjoying—this Creamy Garlic Parmesan Chicken as much as I do. It’s one of my go-to recipes for its ease, versatility, and mouthwatering flavor. There’s something so comforting about tender chicken wrapped in a silky garlic-Parmesan sauce that makes every bite feel special. Whether you serve it over pasta, potatoes, or with crusty bread, it’s sure to become a favorite at your table. Here’s to delicious meals, happy cooking, and being part of our food-loving community!
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Creamy Garlic Parmesan Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Garlic Parmesan Chicken is a simple yet flavorful dish featuring juicy chicken breasts in a smooth, cheesy garlic sauce. Perfect for pairing with pasta, potatoes, or bread, this 30-minute recipe is a weeknight hero and a family favorite.
Ingredients
4 boneless, skinless chicken breasts (about 1 ½ lbs), pounded to ½-inch thickness
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, minced
¼ cup dry white wine (optional, for a richer flavor)
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
¼ cup fresh parsley, chopped
Instructions
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Prepare the chicken – Place chicken breasts between plastic wrap or parchment paper and pound to an even ½-inch thickness for uniform cooking.
-
Mix the coating – In a shallow dish, whisk together the flour, garlic powder, oregano, salt, and pepper.
-
Dredge – Coat chicken breasts evenly in the flour mixture, shaking off any excess.
-
Cook the chicken – Warm olive oil in a large skillet over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown and cooked through. Transfer to a plate.
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Build the sauce base – Reduce the heat to medium, melt the butter, then add minced garlic and sauté for 1 minute until fragrant.
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Deglaze – Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Let cook for 1 minute.
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Add liquids – Whisk in the chicken broth, followed by the heavy cream. Bring to a gentle simmer.
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Melt in the cheese – Stir in Parmesan and whisk until it transforms into a smooth, creamy sauce.
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Combine – Return chicken to the skillet, coating both sides in the sauce. Heat through.
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Serve – Garnish with fresh parsley and enjoy over pasta, rice, or potatoes.
Notes
Pound chicken for even cooking and tenderness.
Freshly grated Parmesan melts best.
Substitute chicken broth for wine if preferred.
Double the sauce if serving with pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: ~520
- Sugar: 1g
- Carbohydrates: 10g
- Protein: 38g