This 30-minute garlic parmesan chicken is a one-pan recipe combining juicy seared chicken breasts with a creamy sauce brimming with fresh garlic and parmesan cheese.
Check out more chicken dinners like my cream of mushroom chicken and Tuscan chicken that you can make in one skillet! And if you love the flavors in this garlic parmesan chicken, try my homemade version of the viral Buffalo Wild Wings garlic parmesan chicken pasta.
Why I Love This Garlic Parmesan Chicken Recipe
There’s nothing better than a saucy, cozy skillet dinner to warm up the table on a cold weeknight. This garlic parmesan chicken is breaking up the parade of Instant Pot chili and Instant Pot chuck roast lately, which has been getting us through this cold weather. I gave my Instant Pot the night off, though, and turned to my trusty cast iron skillet instead! This chicken turned out so delicious, smothered with creamy parmesan garlic sauce. Here’s why I’m a fan:
- Rich and creamy. This recipe packs a seriously decadent parmesan garlic sauce into a 10” skillet. Simple ingredients like butter, flour, and heavy cream make the texture thick and velvety.
- One pan. You’ll use the same pan to sear the chicken and make the sauce. It builds loads of flavor while keeping clean-up easy afterward.
- Quick. All of this happens in about 30 minutes or less. My kind of dinner! It’s fast, easy to make, and tastes delicious over a bed of mashed potatoes for a weeknight family meal.
What You’ll Need
The star of this garlic parmesan chicken recipe is the pan sauce. It’s a garlicky variation of Alfredo sauce, made with just a few extra ingredients. I’ve included notes on what you’ll need below. Scroll down to the recipe card for the printable list with the full recipe amounts.
- Chicken – I like to use boneless, skinless chicken breasts for this recipe. Be sure to cut larger chicken breasts into smaller halves. Thighs will also work, keeping in mind they may need a bit of extra cooking time. You’ll season the chicken with salt and pepper before you cook it.
- Olive Oil – Or another cooking oil, like avocado oil, for pan-searing.
- Butter and Flour – You’ll cook all-purpose flour off with a little butter to make a roux, for the base of the garlic sauce.
- Garlic – You’ll want to use freshly minced garlic for this recipe. It makes all the difference!
- Broth – Low-sodium chicken broth or stock. You can substitute the chicken stock with a dry white wine, like Pinot Grigio or Chardonnay if you prefer.
- Heavy Cream – You can also use half-and-half.
- Parmesan Cheese – Freshly grated parmesan will have the best flavor.
- Parsley – Feel free to use another herb, like thyme, oregano, or basil.
How to Make Garlic Parmesan Chicken
Take out a large 10” skillet, and let’s make this saucy garlic parmesan chicken in just a few quick steps. Scroll down to the recipe card for the printable instructions.
- Cook the chicken. First, season the chicken on all sides with salt and pepper. Then, sear the chicken in your hot skillet over medium-high heat, about 2-3 minutes per side. You’ll need to do this in batches to get that nice, golden crust we’re after.
- Make a roux. Once the chicken is browned and set aside, use the same pan to melt the butter. Add the flour and minced garlic, and stir while that cooks off for half a minute.
- Make the sauce. Pour in your chicken broth (or wine) along with the heavy cream, and whisk to fully dissolve the flour. Turn the heat up to a boil, and then lower the heat to a simmer before stirring in the parmesan.
- Put it all together. Lastly, return your seared chicken breasts to the pan, plus any juices. Let the whole thing simmer while the sauce thickens and the chicken heats through. Garnish with parsley, and serve!
Recipe Tips
- How to tell when your chicken is done: Use an instant-read thermometer to check the internal temperature at the thickest part of the breast. Chicken is cooked when it reaches 165ºF.
- Don’t add the cheese while the sauce is boiling. Make sure to reduce the heat to medium-low before you stir in the parmesan cheese, otherwise, the cheese might split or curdle in the high heat.
- Avoid low-fat dairy. On the subject of splitting and curdling, I wouldn’t suggest using lower-in-fat dairy, like whole milk, in place of heavy cream or half-and-half in this recipe. Milk tends to separate at high temperatures.
- Use sour cream or cream cheese if you’d prefer an even richer sauce. You could also stir in mascarpone cheese like I use in my other creamy garlic chicken recipe.
Serving Suggestions
Serve garlic parmesan chicken over white rice, mashed potatoes, or egg noodles for a quick, satisfying dinner on any night of the week. I also love this chicken with a side of stick of butter rice, and it goes great with veggies like asparagus or roasted carrots. Fluffy dinner rolls or biscuits are mandatory for sopping up the leftover garlic parmesan sauce!
Storing and Reheating Leftovers
- Refrigerate. Store any leftover chicken and sauce airtight in the fridge for up to 3 days.
- Reheat. Warm this garlic parmesan chicken in a skillet on the stovetop, or in the microwave until it’s hot throughout.
- Freeze. You can freeze leftovers for up to 3 months. Thaw the chicken in the fridge overnight before reheating.
More Chicken Recipes
Garlic Parmesan Chicken
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This one-pan garlic parmesan chicken is a 30-minute dinner with juicy seared chicken breasts smothered in a rich and creamy parmesan garlic sauce.
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 6 equally sized breasts)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh black pepper
- 1 1/2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 5 cloves minced garlic
- 1/2 cup chicken broth (or white wine)
- 1 cup heavy cream (or half and half)
- 1/2 cup firmly packed fresh grated parmesan cheese
- 2 tablespoons fresh chopped parsley
Instructions
- In a large skillet (at least 10 inches) heat the olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Add 2 – 3 chicken breasts to the pan. You will need to work in batches to get a golden crust on the chicken. Sear the chicken for 2 – 3 minutes per side, and then remove the chicken from the pan to a plate and tent with foil. Repeat with the remaining chicken.
- Reduce the heat to medium and melt the butter in the skillet. Add the flour and garlic and cook until fragrant, about 30 seconds.
- Add in the chicken broth and cream and whisk it until the flour has dissolved. Bring to a boil over high heat then reduce the heat to medium-low. Add in the parmesan, and stir to combine. Return the chicken and any accumulated juices to the pan. Simmer until the sauce is slightly thickened and the chicken is cooked through, 3 – 4 minutes.
- Garnish with the parsley before serving.
Notes
- Serve with rice or mashed potatoes
- Store airtight in the refrigerator for up to 3 days.
