This Creamy Parmesan Chicken is rich, comforting, and incredibly easy to make, perfect for busy nights when you want something that feels special without a lot of work. Golden, pan-seared chicken breasts simmer in a silky garlic-Parmesan sauce that's flavored with Italian seasoning and just the right amount of cream for a smooth, velvety finish.
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A Quick Look at the Recipe
✅ Recipe Name: Creamy Parmesan Chicken
🕒 Ready In: ~30 minutes
👪 Serves: 4
🍽 Calories: ~580 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, butter, garlic, chicken broth, heavy cream, parmesan, flour
📖 Dietary Info: High-protein; gluten-free option (use GF flour)
👌 Difficulty: Easy - pan-sear chicken and build a simple cream sauce
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Unlike complicated versions that require slicing chicken, marinating, or adding multiple extra ingredients, this recipe keeps things straightforward. You'll build a simple roux, whisk in broth and cream, then melt in Parmesan for a restaurant-style sauce that coats each piece of chicken beautifully. Serve it over pasta, mashed potatoes, or roasted vegetables for a full, satisfying meal.
If you enjoy easy one-pan chicken dishes, try our Sun-Dried Tomato Chicken, flavorful Honey Mustard Chicken, or rich Lemon Chicken Piccata next. They all follow the same real-ingredient, simple-prep style that makes this Creamy Parmesan Chicken a weeknight favorite.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love This Creamy Parmesan Chicken:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Creamy Parmesan Chicken:
- Recipe Notes & Tips:
- How to Store:
- Creamy Parmesan Chicken FAQs:
- More Chicken Dinner Recipes You'll Love
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- Creamy Parmesan Chicken
Why You'll Love This Creamy Parmesan Chicken:
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.
Key Ingredients:
- chicken breasts. Boneless, skinless chicken cooks quickly and stays tender. Pound to even thickness for a perfect sear.
- 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.
- parmesan cheese. Freshly grated melts more smoothly and gives the sauce its signature salty, nutty flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make it gluten-free: Swap the flour for a gluten-free all-purpose blend. It thickens the sauce the same way.
- Use chicken thighs: Boneless thighs work perfectly and stay extra tender. Adjust cook time as needed.
- Add vegetables: Stir in spinach, sautéed mushrooms, or sun-dried tomatoes during the final simmer for a heartier dish.
- Try a different cheese: Substitute part of the parmesan with pecorino romano or asiago for a sharper, saltier sauce.
- Make it spicy: Add red pepper flakes or a small dash of cayenne to give the cream sauce a subtle kick.
How to Make Creamy Parmesan Chicken:
- Step 1: 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 until golden and cooked through. Transfer to a plate.
- Step 2: 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.
- Step 3: Slowly pour in the chicken broth while whisking constantly to remove lumps.
- Step 4: Add heavy cream and Italian seasoning, stirring until smooth and slightly thickened.
- Step 5: Stir in the Parmesan cheese until melted and creamy.
- Step 6: Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes until heated through.
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.
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.
Creamy Parmesan Chicken FAQs:
The sauce thickens from the butter-flour roux combined with the parmesan. If you want it even thicker, simmer the sauce for an extra few minutes or whisk in 1 additional tablespoon of flour (or cornstarch mixed with cold water for a gluten-free option).
Yes. Half-and-half works well, but the sauce will be slightly lighter. For a thicker consistency, let it simmer a bit longer or add a teaspoon of flour to help it set.
Freshly grated parmesan melts smoothly and creates the creamiest sauce. Pre-shredded parmesan often contains anti-caking agents that prevent it from melting fully.
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Creamy 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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