This post may contain affiliate links. Please read our disclosure policy.
This 30-minute creamy garlic parmesan chicken is a family favorite because it just feels special, but it’s easy to make. It’s also my go-to for serving to guests when I’m short on time!
You may also like my Boursin Stuffed Chicken Breast or this Parmesan Crusted Chicken.
Why you’ll love it
I’m thrilled to bring you this easy chicken recipe that has all my favorite flavors. Garlic. Parmesan. Juicy chicken. A creamy sauce. What more could you want? I think you will enjoy how simple it is to throw together on any old weeknight, even without an occasion!
No one can resist the garlic and parmesan in the luscious cream sauce. It’s lick-your-plate kind of good. If you’re thinking of hosting a dinner party, this is a fantastic chicken recipe for the menu since it’s really stress free to put together and will impress everyone.
What you’ll need
- Chicken – we’re using boneless, skinless chicken breasts
- Garlic powder, salt & pepper – for seasoning the chicken cutlets to directly infuse flavor
- Olive oil and butter – for sautéing
- Flour – it thickens the sauce
- Garlic – we’re using 3 cloves, but if you’re a big fan, go ahead and add more
- Chicken broth – adds more savory depth, or use white wine for a fancy touch
- Heavy cream – for that luxurious taste and texture
- Parmesan cheese – I highly recommend grating your own for best results. It tastes and melts a lot better!
- Parsley – a pop of freshness
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my handy cooking tongs to quickly turn the chicken, and I use my Microplane to grate the parmesan.
- The only totally accurate way to test whether chicken is done (not overcooked or undercooked) is to use an instant read meat thermometer. For this recipe, I suggest taking the chicken out of the pan once it reaches 160F. As it rests, the temperature will increase to 165F, the safe minimum temperature to eat. A bit over is fine, but chicken can go from tender to dry very quickly.
- A splatter guard is useful to keep cleanup to a minimum.
How to make creamy garlic parmesan chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise to make four thinner cutlets. Season with salt, pepper, and garlic powder. Pan fry it until it’s cooked through, then transfer to a plate. To the same skillet, add the flour and garlic.
Cook for a minute, and scrape up the browned bits. Whisk in the broth until the flour has dissolved, then stir in the cream. Let it gently bubble until it’s reduced to your liking, and take it off the heat.
Stir in the parmesan, and whisk until it’s melted in. Add the chicken back to the pan, spoon the sauce over top, and garnish with chopped parsley if desired. Season with extra salt & pepper if necessary.
Substitutions and variations
- If you decide to use white wine instead of chicken broth, use something dry like sauvignon blanc or pinot grigio. I don’t have a particular brand preference for cooking, so just ensure it’s something you’d actually like to drink (not cooking wine).
- Substitute the heavy cream with a lower fat alternative at your own discretion. The sauce may not thicken properly, won’t taste as good, and is likely to curdle. This is meant to be a treat meal!
- Add in some spinach at the end if you want.
What to serve with this chicken
- Try Mashed Potatoes to soak up all that sauce! We also enjoy it with Buttered Egg Noodles or rice like my Stick of Butter Rice.
- For veggies, serve my Roasted Green Beans, broccolini, Maple Roasted Carrots, or sweet corn.
- A simple salad of spring mix with this Creamy Balsamic Dressing works great.
Leftovers and storage
- Leftovers will keep for 3-4 days in a covered container in the refrigerator.
- Warm it over a very low heat in a small saucepan so that the sauce doesn’t separate.
- I wouldn’t recommend freezing leftovers as cream sauces don’t fare well in the freezer.
If you made this chicken with a creamy garlic parmesan sauce, please leave a star rating and review below! You can also tag me on Instagram with any S&L creations.
Creamy Garlic Parmesan Chicken
Ingredients
- 2 chicken breasts cut in half lengthwise
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup chicken broth or dry white wine
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.
- Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.
- Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).
- Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.
- Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.
- Stir in the cream and let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.
- Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.
Notes
- I highly recommend using an instant read thermometer to test when the chicken is done (165F). It can go from undercooked to overcooked very fast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Wow the flavor of that sauce is amazing. I added an extra clove of garlic. Definitely going to be making it again. But my sauce was stringy and thick. Not sure why. I used broth not wine.
Hi! I’m glad you liked it! I’d turn the heat down a bit next time and/or add a splash more broth to thin it out.
I’ve made this chicken several times now as it is my teenage son’s favorite. I spoon the sauce over cooked pasta and place the chicken on top with a side of green beans. Thank you for a great recipe. Delicious!!!
Awesome!! 🙂 I’m so glad it’s his favorite! Thanks for your review!
This was very good. I pounded my chicken for even cooking. I used the wine instead of chicken stock but added a little chicken base.
Great to hear, Cindy!! 🙂
Absolutely delicious !!! Follow the recipe exactly & it was a hit. Thanks Salt & Lavender ❤️
Yay!! You’re very welcome! 😀
I made this tonight and we all LOVED it! I made roasted broccoli as a side dish and the sauce from the chicken was delicious with the broccoli. Thanks for an awesome recipe! I will definitely be making this again.
That’s great!! Thanks for your review, Jen!
so good
Thank you! Appreciate it!
Made this tonight for my bride (of 28 yrs). Definitely adding this to our keep list!
Aww I love that, Mark! 🙂
Hi Natasha,
I have made this several times and I love it! After making it the first time, I made a few modifications including adding basil and leaving the cream and wine as I have family members who can’t do dairy and don’t like the taste of wine (GASP!). It was still excellent! I also have made it GF by substituting GF flour for the dredge. I prefer to put all of my spices in the flour and then mix it before dredging, it seems the spices are spread more evenly on the chicken.
Lastly, I paired it with a great Sauvignon Blanc and the acidity of the lemons with the wine was just fantastic! I’ve heard Chardonnay’s and Pinto Grigio’s work well too!
Thank you for the recipe and I look forward to trying more of your recipes!
Hi Pamela! I’m so happy you love it and were able to tweak it as needed as well! 🙂 Let me know if you make anything else. Thanks for your review!
Yum! This recipe was awesome! I used the wine, not broth, it came out wonderful, creamy and delicious.
Fantastic!! 🙂
Natasha I am having issues with my stove is it possible to make this in a slow cooker? I’ve made it stove top and it’s delicious.
Hi Michelle!! I can’t really guess without testing. I don’t really see how it could come out the same, unfortunately, as the chicken needs a good sear, and cream sauces don’t generally do so well in the Crockpot.
This was delicious! I added sautéed mushrooms to it and both wine and broth because my sauce got a little think. I ate it over cauliflower rice and served it over mashed potatoes for the boys
So glad you liked it!