Anastasia Rice January 10, 2026

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Creamy Garlic Parmesan Chicken

Name: Creamy Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 chicken breasts; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1 cup grated Parmesan cheese; Salt and pepper to taste; Chopped parsley for garnish

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There is something deeply comforting about a skillet bubbling with a glossy garlic and Parmesan sauce, the aroma of roasted garlic filling the kitchen while golden chicken rests in a creamy pool, ready to be spooned over warm mashed potatoes or buttered pasta. Creamy Garlic Parmesan Chicken is the kind of meal that arrives at the table with a soft, homey glow, perfect for a weeknight dinner that feels special, or for a low-key weekend supper when you want something indulgent without fuss. If you enjoy variations on creamy chicken dishes, you might also like this version that pairs tender bites of chicken with rich, buttery pasta, a lovely faster take on the same cozy flavors garlic butter chicken bites and creamy parmesan pasta.

What Makes This Special

This dish shines because it balances comforting richness with bright, savory notes. The heavy cream and Parmesan create a silky sauce that clings to the chicken, while fresh garlic gives it a lively, aromatic punch. The result is indulgent without being fussy, with textures that invite you to dip bread or twirl pasta.

Reasons to love Creamy Garlic Parmesan Chicken include

Quick skillet cooking, ready in about half an hour.
A sauce that coats everything with creamy, savory flavor.
Simple pantry ingredients that come together into something elegant.
Easy to scale up for guests or taper down for a cozy dinner.

Ingredients and Key Notes

A few thoughtful choices make the sauce shine. Use freshly grated Parmesan for the best melting and flavor, and mince garlic finely so it releases fragrance without leaving large pungent bites. If you want to lighten the sauce slightly, use half-and-half in place of some heavy cream, though the texture will be less luxurious.

Ingredients

2 chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Notes, in brief, salt the chicken just before cooking, and bring the cream to a gentle simmer rather than a rolling boil to keep the sauce silky. If you prefer a lower-fat option, you can halve the cream and replace the rest with low-sodium chicken broth, though the sauce will be thinner.

How to Cook Creamy Garlic Parmesan Chicken

Heat the olive oil in a large skillet over medium heat, until it shimmers and smells fruity. Pat the chicken breasts dry, season both sides generously with salt and pepper, then add them to the pan, listening for a confident sizzle as they hit the surface. This initial sear locks in juices and builds flavor.
Cook the chicken until the underside is deep golden, about 6 to 7 minutes, then flip and brown the second side, continuing until the chicken is cooked through and registers 160 to 165 degrees Fahrenheit at the thickest part. The exterior should be slightly crisp and the juices clear when pierced, with a firm but yielding texture.
Remove the chicken from the skillet and set it aside on a warm plate, tented loosely with foil to rest. Resting concentrates the juices and helps the meat relax into a tender bite, while the pan holds the caramelized bits that will flavor the sauce.
In the same skillet, lower the heat to medium-low and add the minced garlic to the remaining oil and fond, stirring for about 1 minute until the kitchen fills with toasty, pungent garlic aroma and the pieces turn slightly golden. Watch closely, as garlic browns fast and can turn bitter if overcooked.
Pour in the heavy cream and bring it up to a gentle simmer, stirring to pick up the browned bits from the bottom of the pan. The cream should steam and form small, slow bubbles along the edges, signaling it is hot enough to melt the cheese without breaking.
Stir in the grated Parmesan a handful at a time until it melts and the sauce becomes smooth and glossy, coating the back of a spoon. The sauce will thicken as the cheese melts, smelling nutty and rich, with a velvety texture that lightly clings to the spoon.
Return the chicken to the skillet, nestling it into the sauce and spooning the sauce over the breasts to coat them. Cook for an additional 2 to 3 minutes, just to rewarm and let the flavors marry, keeping the sauce at a gentle simmer. The chicken should glisten with sauce and look invitingly lacquered.
Taste the sauce and adjust seasoning with salt and pepper, then sprinkle chopped parsley over the chicken for a fresh, herbaceous color and a little textural contrast. Serve immediately, spooning extra sauce over the chicken for a rich finish.

Prep ~10 minutes, Cook ~20 minutes, Total ~30 minutes, Servings ~2, Kcal ~700 per serving

Make-Ahead and Prep Tips

Make the dish easier on busy nights by prepping a few components ahead. Mince the garlic and grate the Parmesan in advance, storing them separately in airtight containers in the refrigerator for up to 2 days. Pound the chicken breasts to even thickness and season them, then keep them refrigerated on a tray covered with plastic wrap for up to 24 hours.

You can also cook the chicken through and store it in the fridge without the sauce, then reheat and finish with freshly made sauce when you are ready to serve. If you prefer, assemble the sauce ahead and reheat gently while warming the chicken, combining them just before plating so the texture feels freshly made.

Storing and Reheating

Refrigerate leftovers within two hours of cooking in an airtight container, and use within 3 to 4 days for best quality. The sauce will thicken as it chills, so plan to reheat gently.

Freeze portions in a freezer-safe container for up to 2 months, leaving a little headspace to allow for expansion. Thaw overnight in the refrigerator before reheating.

To reheat, warm the chicken and sauce slowly in a skillet over low heat with a splash of milk or water to loosen the sauce, stirring gently until warmed through. Avoid overheating, as high heat can separate the cream and change the sauce texture. A freshness cue to look for is the aroma, which should remain bright with garlic and Parmesan, and the sauce should re-emulsify when stirred, returning to a glossy appearance.

Perfect Pairings

Buttered egg noodles or spaghetti tossed with a bit of the sauce.
Creamy mashed potatoes to soak up every last drop of sauce.
Steamed green beans or sautéed spinach for a bright, leafy contrast.
Roasted asparagus or broccoli, their roasted edges adding texture.
A crisp green salad with lemon vinaigrette to cut through the richness.

For a heartier pasta pairing, consider a slow cooker pasta that mirrors the flavors of this skillet, such as a rich crockpot garlic Parmesan chicken pasta which makes an excellent companion for a fuss-free weeknight comfort meal crockpot garlic parmesan chicken pasta.

Make It Your Own

Lemon brightness, add a teaspoon or two of lemon zest to the sauce for a fresh citrus lift, or squeeze a little lemon juice at the end for a lively finish.
Mushroom addition, sauté sliced cremini or button mushrooms after removing the chicken, then proceed with the garlic and cream for an earthy, meaty note.
Spinach or kale, stir baby spinach into the sauce until wilted, or add chopped kale early so it softens into the sauce, bringing color and nutrients.
Sun-dried tomatoes, fold in chopped sun-dried tomatoes for a concentrated sweet tang that cuts through the cream.
Turkey bacon swap, if you want smoky bites, crisp chopped turkey bacon and stir it into the sauce for a lighter, leaner touch than pork bacon.
Cheesy variations, try a mix of Parmesan and Pecorino Romano for a sharper edge, or add a tablespoon of cream cheese for extra silkiness.
Herb-forward, swap parsley for chopped basil or chives at the end, or sprinkle a little tarragon for a subtle aniseed lift that pairs nicely with cream.

Pro Tips for Best Results

Use even thickness, pound the chicken breasts to a uniform thickness so they cook evenly, preventing dry edges and underdone centers.
Hot skillet, make sure the pan is hot before adding the chicken, so you get a golden sear and flavorful fond to build the sauce.
Watch the garlic, cook garlic only until fragrant and lightly golden, as overcooking will make it bitter and overpowering.
Gentle simmer, keep the cream at a low simmer when adding cheese, to prevent the sauce from breaking and to keep it silky.
Rest the chicken, allow the chicken to rest for five minutes after cooking to let juices redistribute and keep the meat tender.
Use a thermometer, aim for 160 to 165 degrees Fahrenheit for safe, juicy chicken, checking at the thickest point.

Frequently Asked Questions

What type of chicken breast works best for this recipe?
Use boneless, skinless chicken breasts for a quick and clean cook, pounding them to even thickness so they cook evenly. If your breasts are very large, consider slicing them in half horizontally or using chicken cutlets.

Can I use chicken thighs instead?
Yes, bone-in or boneless thighs work well and add extra flavor, though they may need a bit longer to cook and develop a deep sear. Adjust cooking time and confirm doneness with a thermometer.

How do I prevent the cream sauce from splitting?
Keep the heat moderate and stir the cream as you add the cheese, melting it slowly. If the sauce begins to separate, add a splash of warm water or milk and whisk gently to bring it back together.

Is this dish freezer friendly?
You can freeze the cooked chicken and sauce for up to 2 months, though cream-based sauces sometimes change texture after freezing. Thaw overnight and reheat gently with a splash of milk, whisking to re-emulsify the sauce.

Can I make this dairy free?
For a dairy free version, use a high quality plant-based cream alternative and a dairy-free Parmesan substitute, keeping in mind the flavor and texture will be different. Adjust seasoning as dairy-free cheeses can vary in saltiness.

How can I add more vegetables?
Stir in quick-cooking greens like baby spinach at the end, or sauté sliced zucchini, bell peppers, or mushrooms early in the process to add bulk and nutrients to the sauce.

Final Thoughts

Creamy Garlic Parmesan Chicken brings together simple ingredients into a dish that feels luxurious and welcoming, a perfect dinner to impress without stress. The garlic and Parmesan deliver a familiar, savory comfort, while the silky cream gives the sauce a satisfying cling to each bite. Try it with your favorite sides, tweak the herbs and add-ins to match what you have on hand, and enjoy how quickly this recipe becomes a dependable favorite in your weeknight rotation. Make it soon, and savor the warmth it brings to the table.

Creamy Garlic Parmesan Chicken

Author: anastasia-rice
Total Time: 30 minutes
Yield: 2 servings 1x
Diet: None

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Description

A comforting skillet dish featuring chicken in a creamy garlic and Parmesan sauce, perfect for weeknight dinners.

Ingredients

Scale

2 chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Chopped parsley for garnish

Instructions

Heat olive oil in a large skillet over medium heat. Pat chicken breasts dry, season with salt and pepper, and add to the pan.
Cook chicken until golden, about 6 to 7 minutes on each side, until cooked through (160-165°F).
Remove chicken and tent with foil to rest.
Add minced garlic to the skillet, cooking for about 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer, scraping the browned bits from the bottom.
Stir in grated Parmesan until melted and smooth.
Return chicken to the skillet, spooning sauce over it, and warm for 2-3 minutes.
Adjust seasoning with salt and pepper and garnish with chopped parsley before serving.