Creamy Garlic Parmesan Chicken Breast

Creamy Garlic Parmesan Chicken Breast is one of my favorite skillet dinners—juicy pan-seared chicken in a rich, garlicky Parmesan cream sauce that’s perfect for spooning over pasta, rice, or veggies. It’s the kind of comforting yet elegant meal that comes together fast and always feels like a treat.

Why You’ll Love This Recipe

I love this recipe because it takes basic ingredients and turns them into something restaurant-worthy. The chicken is tender and flavorful, and the sauce is thick, cheesy, and loaded with garlic. It’s a one-pan meal I can whip up in under 30 minutes, but it tastes like I spent all evening cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts
• Salt
• Black pepper
• Paprika or Italian seasoning (optional)
• Olive oil or butter (for searing)

For the Sauce:

• Garlic cloves, minced
• Chicken broth
• Heavy cream
• Grated Parmesan cheese
• Cream cheese (optional, for added richness)
• Fresh parsley or basil, chopped
• Optional: red pepper flakes, spinach, or mushrooms for variation

Directions

I start by seasoning both sides of the chicken breasts with salt, pepper, and a bit of paprika or Italian seasoning.

In a hot skillet, I sear the chicken in olive oil or butter over medium heat until golden brown and cooked through—about 5–6 minutes per side depending on thickness. I remove the chicken and set it aside.

In the same skillet, I lower the heat and add a little more butter if needed, then sauté the garlic for about 30 seconds until fragrant.

I pour in the chicken broth to deglaze the pan, scraping up the browned bits for extra flavor.

Next, I stir in the heavy cream and bring it to a gentle simmer. I add the Parmesan cheese and whisk until the sauce thickens and becomes smooth.

If I want an extra creamy sauce, I mix in a bit of cream cheese and stir until melted.

I return the chicken to the pan and spoon the sauce over the top, letting everything simmer together for another 2–3 minutes.

I finish with fresh parsley or basil before serving.

Servings and timing

This recipe serves 3–4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add baby spinach or sautéed mushrooms to the sauce for more texture and flavor.

For a bit of heat, I stir in red pepper flakes or a dash of cayenne.

If I’m short on cream, I use half-and-half or a mix of milk and cream cheese.

When I want a lower-carb version, I serve it over steamed cauliflower or zucchini noodles.

I occasionally use chicken thighs instead—they stay extra juicy.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, I warm it gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.

This dish doesn’t freeze well due to the dairy, but it’s so good I rarely have leftovers anyway.

FAQs

Can I use pre-shredded Parmesan?

I prefer freshly grated Parmesan for the smoothest sauce, but pre-shredded works in a pinch—just avoid the powdered kind.

Can I make this ahead of time?

Yes. I cook the chicken and sauce ahead, then reheat gently when ready to serve.

What can I serve this with?

I love serving it with pasta, mashed potatoes, rice, or even crusty bread to soak up the sauce.

Is this dish gluten-free?

Yes, as long as I use gluten-free chicken broth and check my cheese labels, it’s naturally gluten-free.

Can I use milk instead of cream?

You can, but the sauce will be thinner. I suggest adding a bit of cream cheese or flour to help thicken it if needed.

Conclusion

Creamy Garlic Parmesan Chicken Breast is a rich, flavorful meal that’s perfect for weeknights or special occasions. With tender chicken and a velvety, cheesy sauce, it’s a comfort food classic that I come back to again and again. It’s simple, satisfying, and always a hit at the table.

Print