The easiest creamy garlic parmesan chicken you’ll ever make! This delicious dinner recipe features pan-seared chicken breasts topped with a creamy garlic parmesan sauce. It’s quick, easy, and ready in under 30 minutes!
I know I’ve said it before, but this creamy garlic parmesan chicken is one of those dishes that’s totally worth it. You don’t have to deal with complicated ingredients or long marinating times; this creamy chicken dinner is made in one pan. It’s just what you need on those cold winter nights when you’re craving something warm and comforting. The chicken is golden brown and crispy, and then smothered in a rich cheese sauce made with garlic, butter, white wine, chicken broth, and heavy cream.
Since this dinner comes together on the stove top in less than 30 minutes, this recipe is ideal for busy weeknights when you just don’t have time to make a big dinner. No baking required and no standing around for hours waiting for something to roast. Simply toss together a quick salad or some pasta while the chicken is simmering and you have a delicious meal ready to serve.
Why You Will Love This Recipe
Let’s get to the best part, the sauce! This sauce is the real star of the show here. You can’t get much more indulgent than luscious, silky smooth cheese sauce made with butter, garlic, dry white wine, and freshly grated Parmesan cheese. There’s nothing quite like that rich sauce on top of seasoned, crispy chicken breasts.
The other great thing about this recipe is that there’s virtually zero cleanup required after dinner is done. Since you make the sauce in the same pan you cooked the chicken in, you won’t have to scrub several pots and pans after dinner. This dinner is the perfect example of an easy, delicious, yet not too stressful meal for a hectic evening. You know, one of those days when everyone is ravenous, but you’re also exhausted.
The Ingredients
Before we dive into the instructions, let’s review the ingredients you’ll need to make this delicious creamy garlic parmesan chicken: boneless skinless chicken breasts, all-purpose flour, garlic powder, dried oregano, salt, black pepper, olive oil, unsalted butter, fresh garlic, dry white wine, chicken broth, heavy cream, Parmesan cheese, and fresh parsley.
Boneless Skinless Chicken Breasts
I love using lean boneless skinless chicken breasts for this creamy parmesan chicken because they absorb the flavor of the sauce perfectly. Try to keep your chicken breasts as thin as possible (around ½ inch). You can pound them down a bit if they’re too thick. Thinner chicken breasts will cook faster and won’t dry out. Boneless skinless chicken thighs work well as a substitute for chicken breasts, too. They are juicy and flavorful!
Freshly Grated Parmesan Cheese
Parmesan gives this sauce its distinct flavor and rich consistency. Be sure to grate it from a block of Parmesan since store-bought shredded Parmesan contains anti-caking agents that will cause the sauce to become lumpy. If you prefer, you can use pecorino romano instead. It has a sharper, saltier flavor that still pairs nicely with the garlic sauce.
Heavy Cream
The secret ingredient that makes your simple pan juices into a luxurious, rich sauce is heavy cream. Because heavy cream doesn’t curdle when it’s boiled, you can boil it right in your sauce without having to worry about it separating or breaking. Of course, if you want to use a lighter option like half and half, that will work, too, though your sauce will be a little less creamy.
How to Make It
Follow these easy steps to learn how to make this easy one pan chicken recipe.
Prepare the Chicken
Place chicken breast between plastic wrap and pound flat to an even thickness with a meat mallet. Mix flour, garlic powder, dried oregano, salt and black pepper in a shallow dish. Place chicken in the flour mixture and dredge to coat.
Sear the Meat
In a large skillet, heat oil over medium high heat. Add chicken breasts and cook for 4-5 minutes per side or until browned. Remove to a plate.
Build the Flavor Base
Add butter to the pan and stir over medium heat. Add garlic and cook for 1 minute. Deglaze with wine, scraping the fond off the bottom of the pan.
Create the Sauce
Add the chicken broth and cream and bring to a boil. Reduce heat and stir in Parmesan cheese. Whisk until smooth.
Simmer and Serve
Return the chicken breasts to the pan and turn to coat with the sauce. Simmer for a few minutes and serve hot with fresh parsley.
My Best Tips for Success
I recommend taking the time to pound your chicken breasts prior to coating them in the flour mixture. Chicken breasts tend to be thicker on one end than the other, so pounding the thicker end ensures both sides of the chicken breast will cook evenly. Otherwise, you may run the risk of overcooking the thinner side while waiting for the thicker side to finish cooking.
Once you’ve added the heavy cream and chicken broth to the pan, let the sauce simmer gently for a few minutes before adding in the cheese. This gives the liquid time to reduce and thicken, so when you add the cheese, your sauce won’t be too runny.
If using wine to deglaze the pan, use a dry white wine such as Pinot Grigio or Sauvignon Blanc. A sweeter wine will alter the flavor of the sauce. If you don’t drink alcohol, you can substitute an equal amount of chicken broth.
Easy Creamy Garlic Parmesan Chicken Recipe
Equipment
- Skillet, large
- Meat mallet
- Whisk
Ingredients
- 4 boneless skinless chicken breasts approx. 1 1/2 lbs, pounded to even thickness
- 1/2 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 tbsp. olive oil
- 3 tbsp. unsalted butter
- 3 cloves garlic minced
- 1/4 cup dry white wine optional
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 cup fresh parsley chopped
Instructions
- Pound the chicken breasts with a meat mallet until they are a uniform 1/2-inch thick.
- Mix together the flour, garlic powder, oregano, salt, and black pepper in a shallow dish.
- Coat the chicken breasts in the flour mixture, shaking off the excess flour, until the breasts are evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and transfer to a plate.
- Reduce the heat to medium. Add the butter to the skillet and stir in the minced garlic. Cook for 1 minute until fragrant.
- If using, add the white wine to the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 1 minute.
- Stir in the chicken broth and then the heavy cream. Stir and bring to a simmer.
- Sprinkle in the Parmesan cheese and whisk until the cheese has melted into the sauce.
- Return the chicken breasts to the skillet and turn to coat in the sauce.
- Once the chicken is hot, remove from the heat and top with the chopped parsley. Serve warm.
Nutrition
Storage and Reheating
- To Store: Allow the chicken and sauce to cool completely before covering and refrigerating for up to four days.
- To Freeze: You can store the cooked chicken in the freezer in a covered container for up to two months. However, the sauce may become grainy when thawed.
- To Reheat: Place the chicken in a skillet over low-medium heat and warm slowly. Add a little milk or broth if the sauce has thickened in the refrigerator.
What to Serve with This Chicken
- A pile of mashed potatoes.
- Your favorite pasta, such as fettuccine or penne, which can be cooked right in the skillet.
- Roasted asparagus or steamed green beans.
- Crusty, warm garlic bread.
Frequently Asked Questions
Can I make this dairy-free?
Although dairy is a key part of this particular sauce, you could try substituting full fat coconut milk and nutritional yeast for a delicious alternative, though the flavor won’t be quite the same as traditional parmesan sauce.
Why did my sauce curdle?
Sauce tends to curdle when the heat is too high upon adding dairy, or if a lower-fat milk was substituted for the heavy cream. Be sure to turn down the heat before adding cream and cheese, and stir constantly.
Can I use chicken thighs?
Yes! Use boneless, skinless chicken thighs for a much more flavorful dish that stays nice and moist while cooking. Sear until golden brown and cooked to a safe temperature.
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