Garlic Parmesan Chicken
This Garlic Parmesan Chicken is a simple and easy recipe that is works great as a weeknight dinner that everybody will love! The classic combination of garlic and parmesan will bring some flavor to your dinner table tonight. Even better, this can be made in just 30 minutes!
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This Garlic Parmesan Chicken features a delicious garlic parmesan sauce that smothers the chicken, keeping it moist and full of flavor. Serve it with mashed potatoes or over rice, the sauce is so delectable and whatever you serve it with will soak the flavors right up.
The garlic parmesan sauce is really the star of this dish, so if you wanted to expand upon this recipe, you could use chicken thighs, shrimp, or even a nice cut of fish, like salmon or halibut.
With this Garlic Parmesan Chicken dish being so easy and quick to make, it’s a good idea to make some to freeze for later if you have the time. It stores well in the fridge or freezer, but if you are worried about it losing some of its flavor, feel free to add some more garlic, parsley, and parmesan cheese during the reheating process and it will be rejuvenated and taste just like you made it today!
Why You’ll Love This Recipe:
Rich and creamy: The buttery Parmesan sauce is smooth, flavorful, and perfectly coats every bite.
Simple and comforting: Made with pantry staples in under 30 minutes.
Family favorite: Kid-approved and elegant enough for guests.
Versatile: Pairs beautifully with pasta, rice, or vegetables.
Restaurant-style at home: Creamy, garlicky, and indulgent without being complicated.
Ingredients to Make Garlic Parmesan Chicken:
- chicken breasts. Boneless, skinless chicken cooks quickly and stays tender. Pound to even thickness for a perfect sear.
- salt, pepper and garlic powder. Basic seasonings that enhance the chicken’s flavor before adding the sauce.
- butter. Creates the base for both the sear and the sauce.
- garlic. Freshly minced garlic brings bold flavor; sauté just until fragrant.
- flour. Thickens the sauce for a creamy consistency, gluten-free flour can also be used.
- chicken broth. Use homemade chicken bone broth for extra depth and nutrition.
- heavy cream. Adds richness and helps the sauce become velvety smooth.
- italian seasoning. Blends herbs like basil, oregano, and thyme for balanced flavor.
- parmesan cheese. Freshly grated melts more smoothly and gives the sauce its signature salty, nutty flavor.
How to Make Garlic Parmesan Chicken:
- Season chicken breasts on both sides with salt, pepper, and garlic powder.
- In a large skillet, melt butter over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over the garlic and whisk for 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking constantly to remove lumps.
- Add heavy cream and Italian seasoning, stirring until smooth and slightly thickened.
- Stir in the Parmesan cheese until melted and creamy.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until heated through.
- Serve warm with pasta, mashed potatoes, or roasted vegetables.
Recommended Equipment
Recipe Notes & Tips:
- Don’t overcook the chicken: Remove it from the pan once it reaches 165°F to keep it juicy and tender.
- Make a smooth sauce: Whisk continuously when adding broth and cream to avoid lumps.
- Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as well and can make the sauce grainy.
- Adjust thickness: If the sauce is too thick, add a splash of chicken broth; if too thin, simmer a few extra minutes.
- Boost the flavor: Add a pinch of red pepper flakes for gentle heat or a squeeze of lemon for brightness.
- Serving ideas: Serve over fettuccine, mashed potatoes, or roasted cauliflower for a lower-carb option.
- Reheat gently: Warm over low heat and add a splash of cream to keep the sauce silky.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm slowly in a skillet over low heat, stirring often and adding a splash of cream or broth to loosen the sauce.
FAQs:
Yes, boneless, skinless thighs work perfectly and stay juicy. Adjust the cooking time slightly since they’re thicker.
Yes, omit the flour and let the cream reduce naturally, or use 1 teaspoon of cornstarch mixed with water instead.
Yes, bake seasoned chicken breasts at 400°F for 20–25 minutes, then pour the finished sauce over them before serving.
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Garlic Parmesan Chicken
Ingredients
- 4 chicken breasts, boneless skinless
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup butter
- 3 garlic cloves, minced
- 3 tablespoons flour
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon italian seasoning
- 1 cup parmesan cheese, grated
Instructions
- Season chicken breasts on both sides with salt, pepper, and garlic powder.
- In a large skillet, melt butter over medium heat. Add the chicken and cook for 6–7 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Sprinkle flour over the garlic and whisk for 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking constantly to remove lumps.
- Add heavy cream and Italian seasoning, stirring until smooth and slightly thickened.
- Stir in the Parmesan cheese until melted and creamy.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until heated through.
- Serve warm with pasta, mashed potatoes, or roasted vegetables.
Nutrition
Notes
- Don’t overcook the chicken: Remove it from the pan once it reaches 165°F to keep it juicy and tender.
- Make a smooth sauce: Whisk continuously when adding broth and cream to avoid lumps.
- Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as well and can make the sauce grainy.
- Adjust thickness: If the sauce is too thick, add a splash of chicken broth; if too thin, simmer a few extra minutes.
- Boost the flavor: Add a pinch of red pepper flakes for gentle heat or a squeeze of lemon for brightness.
- Serving ideas: Serve over fettuccine, mashed potatoes, or roasted cauliflower for a lower-carb option.
- Reheat gently: Warm over low heat and add a splash of cream to keep the sauce silky.
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