Creamy Garlic Parmesan Chicken Recipe

Creamy Garlic Parmesan Chicken Recipe tastes rich, buttery, and ultra savory, with a silky sauce that clings to every bite of tender chicken. It works perfectly for busy weeknights or casual dinner guests, and you can finish it in about 30 minutes from fridge to table. I have cooked some version of this dish for years, and my kids still lick the pan clean, which I count as a major life achievement.

Why Creamy Garlic Parmesan Chicken Recipe Is Worth It

This Creamy Garlic Parmesan Chicken Recipe gives you restaurant-level flavor with simple, familiar ingredients. You get juicy chicken, a thick garlicky cream sauce, and plenty of nutty Parmesan that practically begs for pasta or bread.

You cook everything in one skillet, so cleanup stays easy. The recipe also uses pantry staples like dried Italian seasoning and chicken broth, so you probably own half the ingredients already.

“This Creamy Garlic Parmesan Chicken Recipe tastes like a fancy Italian restaurant meal that somehow snuck into my weekday kitchen. ★★★★★”

Ingredients You Need

Chicken

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 tablespoon butter

I like thin, cutlet-style chicken because it cooks quickly and stays juicy. You can use chicken thighs if you prefer richer flavor, just trim excess fat and cook a bit longer.

Sauce

• 3 tablespoons butter
• 6 cloves garlic, minced (use jarred minced garlic in water for a shortcut)
• 1 tablespoon all-purpose flour (use gluten-free 1:1 blend if needed)
• 1 cup low sodium chicken broth (Better Than Bouillon works great)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup freshly grated Parmesan cheese, lightly packed
• ½ teaspoon Italian seasoning
• ¼ teaspoon crushed red pepper flakes, optional
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley or basil, for garnish

I strongly suggest fresh Parmesan that you grate yourself because it melts smoother and tastes sharper than the green can. If you only have pre-shredded, stir it in slowly so it melts without clumping.

Optional add-ins

• 1 cup baby spinach
• 1 cup sliced mushrooms
• ½ cup sun-dried tomatoes, drained and chopped

These add-ins turn the Creamy Garlic Parmesan Chicken Recipe into a full one-pan meal. I like spinach and sun-dried tomatoes for color and a little tang.

Equipment

• Large heavy skillet (10 to 12 inch, stainless or cast iron)
• Tongs or spatula
• Cutting board and sharp knife
• Small whisk
• Measuring cups and spoons
• Meat thermometer, helpful but optional

Quick Tips & substitutions

• Pound chicken to even thickness so it cooks evenly and stays juicy.
• Pat chicken dry before seasoning so it browns nicely instead of steaming.
• Use freshly grated Parmesan for the creamiest sauce and best flavor.
• Swap heavy cream with half-and-half for a lighter sauce, or use full-fat coconut milk for dairy-free.
• Stir the sauce on low heat after you add Parmesan so it stays smooth and does not turn grainy.
• Keep a little extra broth nearby to thin the sauce if it turns too thick.
• Use gluten-free flour or cornstarch to thicken the sauce for a gluten-free version.
• Choose low sodium broth so you control the salt level and avoid an overly salty sauce.
• Add spinach, mushrooms, or sun-dried tomatoes near the end so they keep some texture.
• Let the cooked chicken rest on a plate while you build the sauce so juices stay inside.

How to Make Creamy Garlic Parmesan Chicken Recipe

Prep the chicken

1. Lay the chicken breasts on a cutting board and cover with plastic wrap. Pound them gently with a meat mallet or rolling pin until they reach about ½ inch thickness.
2. Pat the chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.

Sear the chicken

3. Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat. When the fat shimmers and small bubbles appear, place the chicken in a single layer.
4. Cook the chicken for 4 to 5 minutes per side, until it turns golden and the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a plate and tent loosely with foil to keep it warm.

Build the garlic base

6. Reduce the heat to medium. Add 3 tablespoons butter to the same skillet and let it melt, then add the minced garlic.
7. Stir the garlic constantly for about 30 seconds to 1 minute until it smells fragrant and turns lightly golden. Do not let it burn or it will taste bitter.
8. Sprinkle the flour over the garlic and stir quickly to coat, cooking for about 1 minute to remove the raw flour taste.

Add liquid and seasonings

9. Slowly pour in the chicken broth while you whisk, scraping up any browned bits from the bottom of the pan. Those browned bits carry a ton of flavor into the sauce.
10. Pour in the heavy cream and whisk again until the mixture looks smooth and slightly thickened.
11. Stir in Italian seasoning and crushed red pepper flakes if you want a little heat. Taste and add a small pinch of salt and pepper if needed.

Melt in the Parmesan

12. Lower the heat to medium low. Add the grated Parmesan in small handfuls, stirring constantly after each addition until it melts.
13. Continue to stir until the sauce turns thick, glossy, and coats the back of a spoon. If it looks too thick, splash in a bit more broth or cream and stir again.

Add vegetables and chicken

14. If you use mushrooms, add them now and simmer for 3 to 4 minutes until they soften. If you use spinach or sun-dried tomatoes, stir them in during the last 1 to 2 minutes so they keep some color and texture.
15. Nestle the cooked chicken back into the skillet, along with any juices from the plate.
16. Spoon sauce over the chicken and let everything simmer together for 2 to 3 minutes so the flavors blend.

Finish and serve

17. Turn off the heat and sprinkle chopped parsley or basil over the top.
18. Taste the sauce one more time and adjust salt and pepper if needed.
19. Serve the Creamy Garlic Parmesan Chicken Recipe hot with your favorite side, and enjoy that first saucy bite while it still steams.

Recipe Variations

• Gluten-free: Use gluten-free flour or cornstarch to thicken, and serve over gluten-free pasta or rice.
• Low carb: Skip the flour and let the cream and cheese thicken the sauce naturally, then serve over zucchini noodles or cauliflower rice.
• Dairy-free: Use olive oil instead of butter, full-fat coconut milk instead of cream, and a dairy-free Parmesan style cheese.
• Extra protein: Add cooked crumbled bacon or sliced grilled chicken sausage into the sauce.
• Veggie loaded: Stir in spinach, mushrooms, peas, or broccoli florets during the last few minutes of simmering.
• Spicy version: Increase crushed red pepper flakes or add a pinch of cayenne for more heat.

Ways to Serve Creamy Garlic Parmesan Chicken Recipe

• Spoon over fettuccine, penne, or any short pasta that holds sauce well.
• Serve with mashed potatoes or garlic mashed cauliflower.
• Pair with steamed rice, quinoa, or couscous.
• Plate with roasted vegetables like broccoli, green beans, or carrots.
• Serve with a simple green salad and warm garlic bread or crusty baguette slices.
• Slice leftovers and tuck into a warm tortilla or flatbread with extra sauce as a quick wrap.

Storage Success

Let the Creamy Garlic Parmesan Chicken Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, and add a splash of broth or cream to loosen the sauce. You can freeze it for up to 2 months, but the sauce may thicken and separate slightly, so stir well while you reheat. I like to freeze the chicken and sauce in individual portions so future me gets a very easy lunch.

Creamy Garlic Parmesan Chicken Recipe

Creamy Garlic Parmesan Chicken tastes rich, buttery, and ultra savory, with a silky sauce that clings to every bite of tender chicken. Perfect for busy weeknights or casual guests, it comes together in about 30 minutes in a single skillet.

Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Chicken

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 1 tablespoon butter

• 3 tablespoons butter
• 6 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup low sodium chicken broth
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese, lightly packed
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley or basil, for garnish

• 1 cup baby spinach
• 1 cup sliced mushrooms
• 1/2 cup sun-dried tomatoes, drained and chopped

Method

 

1. Lay the chicken breasts on a cutting board and cover with plastic wrap. Pound them gently with a meat mallet or rolling pin until they are about 1/2 inch thick.
2. Pat the chicken dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, onion powder, and Italian seasoning.

1. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the fat shimmers.
2. Place the seasoned chicken in the skillet in a single layer. Cook for 4 to 5 minutes per side, until golden brown and the internal temperature reaches 165°F.
3. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

1. Reduce the heat to medium. Add 3 tablespoons butter to the same skillet and let it melt, then add the minced garlic.
2. Cook, stirring constantly, for 30 seconds to 1 minute, until fragrant and lightly golden but not browned.
3. Sprinkle the flour over the garlic and stir to coat. Cook for about 1 minute to remove the raw flour taste.

1. Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pan.
2. Pour in the heavy cream and whisk until the mixture is smooth and slightly thickened.
3. Stir in the Italian seasoning and crushed red pepper flakes if using. Taste and add a small pinch of salt and black pepper if needed.

1. Lower the heat to medium-low. Add the grated Parmesan in small handfuls, stirring constantly after each addition until it melts completely.
2. Continue to stir until the sauce is thick, glossy, and coats the back of a spoon. If it becomes too thick, thin with a splash of extra broth or cream.

1. If using mushrooms, stir them into the sauce and simmer for 3 to 4 minutes until they soften.
2. If using spinach or sun-dried tomatoes, add them during the last 1 to 2 minutes so they keep some color and texture.
3. Nestle the cooked chicken breasts back into the skillet, along with any accumulated juices from the plate.
4. Spoon sauce over the chicken and let everything simmer together for 2 to 3 minutes so the flavors blend.

1. Turn off the heat and sprinkle chopped fresh parsley or basil over the top.
2. Taste the sauce one more time and adjust salt and pepper if needed.
3. Serve the creamy garlic Parmesan chicken hot with your favorite side, making sure to spoon plenty of sauce over each portion.

Notes

Nutrition Information
Approximate per serving (4 servings, without optional add-ins): 720 calories; fat 55 g; saturated fat 28 g; carbohydrates 7 g; fiber 0 g; sugars 2 g; protein 48 g; sodium 980 mg. Values are estimates and will vary based on specific ingredients, add-ins, and portion size.

Storage: Let the chicken and sauce cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of broth or cream to loosen the sauce. You can freeze for up to 2 months, but the sauce may separate slightly; stir well while reheating.