There’s nothing quite like Creamy Garlic Parmesan Chicken for a cozy, satisfying dinner that feels restaurant-worthy but comes together in just one pan. Tender, juicy chicken breasts are simmered in a rich, velvety sauce made with garlic, Parmesan cheese, and a touch of cream — simple ingredients that create big, comforting flavor. It’s quick enough for busy weeknights yet elegant enough to serve to guests, making it a true family favorite you’ll want to make again and again.
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🧄 The Ingredients
This dish comes together with simple, everyday ingredients that blend savory spices, creamy richness, and a touch of brightness to create a perfectly seasoned, restaurant-quality chicken dinner. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes & Substitutions
- Chicken: Boneless, skinless chicken breasts work beautifully, but boneless thighs are a great option if you prefer extra juiciness. You can also use thinly sliced cutlets for quicker cooking.
- Seasoning: Smoked paprika adds subtle depth, but regular paprika or a pinch of cayenne can be used for a different flavor profile.
- Garlic: Fresh garlic gives the best flavor — but if you’re short on time, ½ teaspoon of garlic powder per clove works in a pinch.
- White Wine: Adds brightness and depth to the sauce, but you can substitute with extra chicken broth if you prefer to skip the alcohol.
- Lemon Juice (optional): A squeeze of fresh lemon juice at the end lifts and brightens the creamy sauce, balancing the richness beautifully.
- Cream Sauce: Heavy cream makes the sauce rich and silky. For a lighter version, use half-and-half or evaporated milk (just note the sauce will be slightly thinner).
- Cheese: Freshly grated Parmesan melts smoothly and gives the best flavor. Pre-shredded cheese can work, but it won’t melt as evenly.
- Herbs: Dried oregano and basil give classic Italian flavor, but you can swap in Italian seasoning or add fresh herbs like thyme or parsley for a brighter finish.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Recipe Tips for Success
- Pound chicken evenly: If your chicken breasts are thick, pound them to an even thickness before cooking. This helps them cook quickly and evenly without drying out.
- Don’t overcrowd the pan: Sear the chicken in batches if needed. Overcrowding traps steam and prevents that beautiful golden crust.
- Use medium heat for the sauce: After adding the cream and Parmesan, lower the heat to medium or medium-low. A gentle simmer keeps the sauce smooth and prevents curdling.
- Scrape up the brown bits: When you deglaze the pan with white wine or broth, stir up those flavorful browned bits — they add incredible depth to the sauce.
- Add lemon at the end: Stir in the fresh lemon juice right before serving for a bright, fresh finish that balances the creamy richness.
- Adjust thickness: If the sauce gets too thick, whisk in a splash of warm broth or cream until it reaches your desired consistency.
- Serve immediately: This dish is best enjoyed right after cooking, while the sauce is silky and the chicken is tender.
👩🏼🍳 How to Make Creamy Garlic Parmesan Chicken
- Step 1: Liberally season the chicken breasts all over with salt, pepper, and smoked paprika.
- Step 2: Dredge the seasoned cutlets through the flour. Set aside.
- Step 3: Sear the breasts (in batches, if necessary) in the oil over medium heat for about 5 minutes per side. Set aside.
- Step 4: Sauté the garlic in melted butter for 30 seconds, then add the wine and simmer until reduced by about half.
- Step 1: Whisk in the flour and cook, stirring often, for 1 minute, then whisk in the broth. Simmer until silky, about 2 minutes.
- Step 2: Stir in the cream, dried herbs, and Parmesan cheese over low heat.
- Step 3: Return the cutlets to the pan and simmer for a few minutes until they are heated through.
- Step 4: Serve at once, garnished with chopped parsley and extra sauce.
Expert Tip
For the smoothest, silkiest sauce, turn the heat to low or remove the skillet from the heat before stirring in the Parmesan cheese. Adding it off the heat prevents the cheese from clumping or turning grainy, ensuring a perfectly creamy, restaurant-quality finish every time.
🍽️ Serving Suggestions
- Over Pasta: Spoon the creamy garlic Parmesan sauce over fettuccine, linguine, or penne for an easy, restaurant-style dinner.
- With Mashed Potatoes: The rich, velvety sauce pairs beautifully with buttery mashed potatoes — perfect for soaking up every drop.
- Alongside Rice or Risotto: Serve with fluffy white rice or creamy risotto for a cozy, satisfying meal.
- With Vegetables: Balance the richness with a side of roasted broccoli, asparagus, or green beans for color and freshness.
- With Bread: Sliced, warm country white bread or garlic bread is ideal for mopping up that luscious sauce.
- Low-Carb Option: Serve the chicken over cauliflower mash or zucchini noodles for a lighter, keto-friendly version.
🙋🏽♂️ Frequently Asked Questions
Yes, chicken thighs work wonderfully and tend to stay juicier. Just adjust the cooking time slightly since thighs may take a bit longer to cook through.
Yes, you can prepare it in advance and store it in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce.
Yes, you can substitute half-and-half, cream cheese mixed with milk, or even evaporated milk for a lighter version. The texture and richness may vary slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.
Freezing is possible, but the sauce may separate slightly when thawed. To fix this, stir the sauce well while reheating and add a bit of cream if needed.
😋 More Amazing Chicken Recipes
Ready to make the best chicken dinner in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tg @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Creamy Garlic Parmesan Cheese
Video
Equipment
- 1 large (12-inch) skillet
Ingredients
For the Chicken Cutlets
- 6 6 oz chicken breasts skinless, boneless, pounded thin
- Salt and pepper
- 1 teaspoon smoked paprika
- ½ cup all-purpose flour
- 2 tablespoon olive oil
For the Sauce and Serving the Dish
- 2 tablespoon unsalted butter
- 4 teaspoon garlic minced
- ½ cup white wine optional
- 1 tablespoon all-purpose flour
- ¾ cup chicken broth
- ¾ cup heavy cream or half and half
- ½ teaspoon dried oregano
- ½ teaspoon dries basil
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese grated
- 1 tablespoon lemon juice optional
- 2 tablespoon parsley chopped, for garnish
Instructions
- Season both sides of the chicken cutlets with salt, pepper, and paprika. Dredge each cutlet in flour, shaking off any excess.6 6 oz chicken breasts, Salt and pepper, 1 teaspoon smoked paprika, ½ cup all-purpose flour
- Heat the oil in a large skillet over medium heat. Working in batches, sear the cutlets until golden brown all over, about 5 minutes per side. Set aside.2 tablespoon olive oil
- In the same skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds. Pour in the wine, and use a wooden spatula to scrape up any bits stuck to the skillet. Simmer until reduced by about half, usually about 3 minutes.2 tablespoon unsalted butter, 4 teaspoon garlic, ½ cup white wine
- Stir in the flour (1 tbsp) and cooke, stirring often, for 1 minute. Whisk in the chicken broth and stir until smooth, silky, and slightly thickened, about 1 to 2 minutes.1 tablespoon all-purpose flour, ¾ cup chicken broth
- Turn the heat to low and stir in the heavy cream, oregano, basil, salt, and pepper. Stir in the Parmesan cheese and lemon juice (if using) and stir until smooth. Return the chicken cutlets to the sauce and let simmer until heated through, just a few minutes.¾ cup heavy cream, ½ teaspoon dried oregano, ½ teaspoon dries basil, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ cup Parmesan cheese, 1 tablespoon lemon juice
- Serve at once, garnished with the parsley. The dish pairs wonderfully with mashed potatoes, cooked pasta, or steamed rice.2 tablespoon parsley
Notes
- For the juiciest results, pound chicken breasts to an even thickness before cooking.
- Freshly grated Parmesan melts more smoothly than pre-shredded varieties and gives the sauce a richer flavor.
- If the sauce becomes too thick, stir in a splash of chicken broth or cream to loosen it.
- Add-ins like spinach, mushrooms, or sun-dried tomatoes make delicious variations.
- To lighten the dish, substitute half-and-half or evaporated milk for the heavy cream.
- This recipe pairs beautifully with pasta, mashed potatoes, or steamed vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently over low heat to keep the sauce creamy.
Alan says
I have made this and variations using skin on chicken thighs. Yes it’s very good
Wes says
The taste is amazing!