Creamy Garlic Parmesan Chicken is an easy skillet dinner made with tender, golden chicken cutlets and a rich garlic Parmesan cream sauce. The chicken is seared until golden, then the same skillet is used to make a creamy sauce with garlic, Parmesan cheese, and a touch of cream. Everything comes together in about 30 minutes, making this a great dinner when you want something comforting without spending a lot of time in the kitchen.
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I love serving this chicken over pasta or mashed potatoes because the creamy garlic Parmesan sauce is too good to leave behind. It has all the flavors of your favorite Italian restaurant, but it's made with simple ingredients in just one pan.
If you love a cozy one pan chicken dinner, try my Apple Cider Chicken Thighs or this One Pan Creamy Pesto Chicken.
(Blue's Best Life is a participant in the Amazon Affiliate Programs. I earn a small commission if you purchase through those links. This helps me keep the blog going!)- Bobbie
Why You'll Love This Creamy Garlic Parmesan Chicken!
This creamy garlic parmesan chicken recipe is the kind of dinner that looks like you worked way harder than you did. The sauce is rich and garlicky with plenty of salty parmesan, and the thin cutlets cook up fast and stay juicy. Here's why it's earned a spot in my weeknight rotation:
- Ready in 30 minutes. From cutting board to dinner plate in about half an hour, which makes it a real weeknight hero.
- One skillet, easy cleanup. The chicken and the sauce cook in the same pan, and all those browned bits from searing go right into the sauce for extra flavor.
- Simple, everyday ingredients. Butter, garlic, cream, broth, and parmesan. No hunting for anything special at the store.
- Family-friendly. Mild, creamy, and cheesy, so even picky eaters usually go back for seconds.
- So versatile. Spoon it over pasta, mashed potatoes, rice, or even zoodles. It works with just about any side you have on hand.
Equipment Needed
- Large skillet
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater
- Meat thermometer
- Aluminum foil
Key Ingredients
For the Chicken
Boneless, skinless chicken breasts: Slice each breast in half horizontally to make thin cutlets that cook quickly and evenly. This is my favorite trick for garlic parmesan chicken that's juicy all the way through.
Paprika: Just a little adds a gorgeous golden color and a hint of warmth to the chicken.
Salt and pepper: Season both sides of the cutlets generously so the chicken has flavor on its own, not just from the sauce.
Olive oil: For searing the chicken and getting a nice golden crust.
For the Creamy Garlic Parmesan Sauce
Butter: The base of the sauce. It adds richness and helps lift all the flavorful browned bits from the pan.
Shallot: I love how shallot brings a soft, slightly sweet onion flavor without overpowering the garlic. Slice it nice and thin so it melts into the sauce.
Garlic: Three cloves of fresh minced garlic give this creamy garlic parm chicken its big, cozy flavor. Skip the jarred stuff here if you can.
Flour: Just one tablespoon helps thicken the sauce so it clings to the chicken.
Cream: This is what makes the sauce so silky and luxurious.
Parmesan cheese: Freshly grated parmesan melts into the sauce, giving it a salty, nutty flavor. Save a little extra for sprinkling on top when you serve. And yes I forgot to include the parm in the picture, but I think we all know what it looks like!
Chicken broth: Thins the sauce to just the right consistency and adds savory depth.
Step-By-Step Instructions
Heat the olive oil in a large skillet over medium heat. While the pan warms, slice each chicken breast horizontally to make two thin cutlets. Sprinkle both sides with paprika, salt, and pepper.
Lay the cutlets in the hot skillet and let them cook undisturbed for 5 to 6 minutes per side, until golden and cooked through. A meat thermometer should read 165°F in the thickest part. Move the chicken to a plate and cover it loosely with foil to keep it warm.
Add the butter to the same pan along with the sliced shallot. Cook for 1 to 2 minutes until softened, then stir in the garlic and cook for about 30 seconds more, just until fragrant. Watch it closely so the garlic doesn't burn.
Sprinkle the flour over the butter mixture and stir for about a minute. This quick step cooks out the raw flour taste and helps thicken the sauce.
Turn the heat down to low and slowly pour in the cream, scraping up all those browned bits from the bottom of the pan as you go. The cream will start to thicken into a sauce. Stir in the Parmesan cheese until it melts and the sauce turns extra creamy. Then slowly add the chicken broth, a little at a time, until the sauce reaches your preferred consistency.
Return the chicken to the skillet and spoon that gorgeous sauce over the top. Serve right away with pasta or mashed potatoes and an extra sprinkle of parmesan.
Serving Recommendations
- Pasta: Fettuccine, linguine, or penne are perfect for soaking up all that garlic parmesan sauce. My Easy Creamy Parmesan Chicken Spinach Pasta is another great one if your family loves creamy pasta nights.
- Mashed potatoes: Creamy, buttery mashed potatoes and this sauce are a dream team. If you want to go lower in carbs try this delicious Potato and Cauliflower Mash Recipe.
- Rice: Fluffy white rice or brown rice makes this a hearty, budget-friendly meal.
- Roasted vegetables: Broccoli, green beans, or asparagus add a little color and crunch to the plate.
- Crusty bread: For mopping up every last bit of sauce. Trust me, you'll want it.
- Simple green salad: A crisp salad with a light vinaigrette balances out the richness.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 to 4 days. When you're ready to eat, warm the chicken and sauce gently in a skillet over low heat with a splash of chicken broth to loosen the sauce, or reheat individual portions in the microwave in short bursts, stirring in between. I don't recommend freezing this one, since cream sauces tend to separate and turn grainy once thawed.
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Creamy Garlic Parmesan Chicken
Ingredients
- 2 4-6 ounce boneless skinless chicken breast, cut in half horizontally
- ½ teaspoon paprika
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large shallot, sliced thinly
- 3 cloves garlic, minced
- 1 tablespoon flour
- ½ cup heavy cream
- ½ cup parmesan cheese + more for serving
- ½ cup chicken broth
Instructions
- Heat a large skillet over medium heat with olive oil.
- Cut the chicken in half horizontally to create two cutlets. Season with paprika and salt and pepper on both sides.
- Place the chicken in the hot skillet and cook on each side for 5-6 minutes or until the chicken is cooked through. Remove the chicken to a plate and cover with foil to keep warm.
- Add the butter to the pan along with the shallot. Sauté for 1-2 minutes then add the garlic to the pan and sauté for an additional 30 seconds.
- Add the flour and stir in the butter mixture to cook the flour for a minute which will remove the raw taste.
- Turn the heat to low and slowly add the cream to the mixture and scrape the bottom of the pan to remove any browned bits from the bottom of the pan. The cream will start to thicken and form a sauce. Add the parmesan cheese to the sauce to make it extra creamy. Slowly add chicken broth until you reach the right consistency.
- Return the chicken to the pan and spoon the sauce over the chicken. Serve with pasta or mashed potatoes.
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