Creamy Garlic Parmesan Chicken Breast is a rich, savory pan-seared chicken dish finished in a silky garlic-parmesan cream sauce that clings to tender boneless chicken breasts for a comforting, weeknight-friendly meal. Creamy Garlic Parmesan Chicken Breast is the kind of recipe you can make in under 40 minutes and still impress guests or make weekday dinners feel special.
Creamy Garlic Parmesan Chicken Breast brings together simple pantry staples – garlic, heavy cream, Parmesan, butter, and a quick sear – to create a plate that feels luxurious without fuss. Creamy Garlic Parmesan Chicken Breast delivers bold flavor, a velvety sauce, and juicy chicken every time.
Table of Contents
Why This Recipe Works
This version of Creamy Garlic Parmesan Chicken Breast is reliable because it balances high-heat searing with a low-and-slow sauce finish to lock in moisture while developing golden Maillard flavor. The combination of butter and olive oil helps prevent burning during searing, while the Parmesan thickens the sauce naturally, eliminating the need for a roux. A splash of chicken stock keeps the sauce from becoming too heavy, and finishing with a little lemon or parsley brightens the richness. If you like skillet dinners, this hits the mark with a luscious sauce meant for spooning over rice, pasta, or roasted vegetables.
- Competitor keyword nods you may see across top recipes: garlic parmesan chicken, creamy chicken recipe, skillet chicken dinners, easy garlic cream sauce, low-carb chicken choices.
Compare richness and technique with this creamy cousin recipe like Creamy Cajun Chicken Soup which uses a similar cream base for bold flavor.
Ingredients
Makes 4 servings
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- Salt and freshly ground black pepper
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken stock
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese, plus extra for serving
- 1 tbsp Dijon mustard (optional)
- 1 tsp lemon juice
- 2 tbsp chopped fresh parsley
- Optional – pinch of red pepper flakes for a touch of heat
All measurements and details above are important to preserve the texture and flavor balance.
Equipment
- Large heavy skillet (10-12 inch) with lid
- Tongs and spatula
- Meat thermometer
- Microplane or fine grater for Parmesan
- Measuring cups and spoons
Preparation Notes
- Pat the chicken dry with paper towels to ensure a proper sear.
- Season both sides generously with salt, pepper, and Italian seasoning.
- Bring cold butter and heavy cream components close by before starting so the sauce comes together smoothly.
Sear the Chicken
Bold Action: Heat oil and butter in a large skillet over medium-high heat until butter foams.
Place the seasoned chicken breasts in the hot pan and sear, undisturbed, 4-5 minutes per side for a deep golden color. Transfer to a plate and tent with foil. The goal is a nice crust without overcooking the interior.
Build Flavor in the Pan
Bold Action: Reduce heat to medium and add garlic to the skillet – sauté 30-45 seconds until fragrant.
Deglaze with 1/2 cup chicken stock, scraping up browned bits with a wooden spoon – those bits carry flavor into the sauce.
Make the Cream Sauce
Bold Action: Add remaining chicken stock and heavy cream to the pan, stirring to combine. Bring to a gentle simmer – do not boil.
Whisk in grated Parmesan a little at a time until melted and smooth. Season with Dijon mustard, lemon juice, salt, and pepper to taste. Simmer 3-5 minutes until sauce thickens slightly.
Return Chicken to Sauce
Bold Action: Nestle the seared chicken back into the skillet, spooning sauce over each breast.
Cover and simmer on low 6-8 minutes until chicken reaches 155-160°F (it will rise to 165°F while resting). This low simmer ensures tender, juicy chicken without drying out.
Finish & Brighten
Bold Action: Remove chicken, turn heat off, and finish sauce with chopped parsley and a quick stir. Taste and adjust salt, pepper, and lemon as needed.
If you like a thinner sauce, stir in a splash more chicken stock; for thicker, let it reduce uncovered 1-2 minutes.
Rest & Slice
Bold Action: Let chicken rest 5 minutes before slicing – this helps juices redistribute.
Slice against the grain and spoon sauce over each serving.
Plate and Garnish
Bold Action: Serve hot with extra Parmesan and a sprinkle of parsley.
Pair with creamy mashed potatoes, angel hair pasta, or roasted asparagus for a classic combo.
Tips, Troubleshooting, and Tweaks
- If your sauce separates, whisk in a small splash of warm stock or cream off the heat to bring it back together.
- For thicker sauce, remove chicken and simmer uncovered for an extra 2-3 minutes.
- Low-carb option – serve over steamed broccoli or zoodles.
- Make-ahead – prepare sauce in advance and reheat gently while searing the chicken.
- Regional twist – stir in 1/2 cup sun-dried tomatoes and a pinch of smoked paprika for a Mediterranean spin.
- If chicken is browning too quickly but not cooked through, lower the heat and cover to finish.
- For even more garlic flavor, rub chicken with a halved garlic clove before searing.
(Internal link – a creamy filling idea for soup lovers is here: Creamy Chicken Enchilada Soup Recipe which shares some comforting, cheesy elements.)
Serving Suggestions
- Spoon sauce over pasta, rice, or creamy polenta.
- Serve with steamed green beans, roasted Brussels sprouts, or a crisp Caesar salad.
- For low-carb diners, pair with cauliflower mash and a lemon wedge.
Storage and Reheating
- Refrigerate in an airtight container up to 3 days.
- Reheat gently on the stovetop over low heat, stirring in a splash of stock or cream to revive the sauce.
- Do not freeze cream-heavy sauces – texture changes on thawing. If you must freeze, freeze chicken separately and make the sauce fresh.
Nutrition (approximate per serving)
- Calories: 520 kcal
- Protein: 42 g
- Fat: 34 g
- Carbohydrates: 6 g
- Sodium: varies with salt and Parmesan
Safety Tips
- Use a meat thermometer to ensure safe internal temperature – remove at 155-160°F and rest to reach 165°F.
- Avoid boiling cream to prevent curdling. Simmer gently.
- Store leftovers within 2 hours of cooking to prevent bacterial growth.
Frequently Asked Questions
Can I use chicken thighs?
Yes – bone-in or boneless thighs work well, but cook time may vary. Boneless thighs will need slightly less sear time.
Can I make this dairy-free?
Substitute dairy-free cream and a dairy-free Parmesan-style cheese, but texture and flavor will differ.
Can I use pre-grated Parmesan?
Freshly grated melts smoother. Pre-grated packets often contain anti-caking agents that can affect sauce texture.
What if my sauce is grainy?
Graininess usually means overheating. Remove from heat, whisk in a splash of warm stock, and strain if needed.
What Makes This Recipe So Special
This Creamy Garlic Parmesan Chicken Breast is both elegant and approachable – perfect for a date night or a busy weeknight. The bright finish of lemon and parsley cuts through the richness, while the quick sear gives a satisfying crust. It’s a recipe that adapts well to dietary tweaks and side swaps, and the sauce is the star that keeps everyone going back for seconds.
Conclusion
This Creamy Garlic Parmesan Chicken | Gimme Delicious link is a great reference for similar creamy skillet techniques and inspiration – check it out for extra variations and plating ideas: Creamy Garlic Parmesan Chicken | Gimme Delicious
In summary, this Creamy Garlic Parmesan Chicken Breast recipe wins because it combines quick searing with a velvety sauce that’s both rich and bright – ready in about 35-40 minutes with minimal fuss. If you try it, please leave a comment and a star rating below – I’d love to hear how yours turned out. Share this post on Pinterest or Facebook so friends can enjoy it too. What variation will you try next – sun-dried tomatoes, smoked paprika, or perhaps a low-carb twist? Let us know below!
Please rate this recipe and drop a comment – your feedback helps others find and enjoy this easy, delicious dinner.
Creamy Garlic Parmesan Chicken Breast
Ingredients
Method
- Pat the chicken dry with paper towels and season both sides generously with salt, pepper, and Italian seasoning.
- Heat oil and butter in a large skillet over medium-high heat until butter foams.
- Place the seasoned chicken breasts in the hot pan and sear, undisturbed, for 4-5 minutes per side until golden.
- Transfer to a plate and tent with foil.
- Reduce heat to medium and add garlic to the skillet. Sauté for 30-45 seconds until fragrant.
- Deglaze with 1/2 cup chicken stock, scraping up browned bits.
- Add remaining chicken stock and heavy cream, stirring to combine and bring to a gentle simmer.
- Whisk in grated Parmesan until melted and smooth, then season with Dijon mustard, lemon juice, salt, and pepper to taste. Simmer for 3-5 minutes until the sauce thickens slightly.
- Nestle the seared chicken back into the skillet, spooning sauce over each breast.
- Cover and simmer on low for 6-8 minutes until chicken reaches an internal temperature of 155-160°F.
- Remove chicken, turn off the heat, and finish the sauce with chopped parsley.
- Taste and adjust seasoning as needed.
- If a thinner sauce is desired, stir in a splash more chicken stock; for thicker, reduce uncovered for 1-2 minutes.
- Let chicken rest for 5 minutes before slicing against the grain.
- Serve hot with extra Parmesan and a sprinkle of parsley.
