Go Back

Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken seared until golden, then finished in a velvety garlic Parmesan cream sauce that coats the back of a spoon. This Italian-American chicken skillet is quick and glossy, with thyme and parsley floating on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Boneless and skinless for quick even cooking.
Seasonings
  • 0.25 tsp salt To taste; season generously on both sides.
  • 0.25 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
  • 0.5 tsp smoked paprika To taste.
Searing and sauce
  • 2 tbsp olive oil For searing the chicken.
  • 6 garlic Minced (about 6 cloves).
  • 1 tbsp butter Adds richness after searing.
  • 0.5 cup dry white wine or chicken broth Choose one; use white wine for brighter flavor.
  • 1 cup heavy cream Helps create a thick, glossy sauce.
  • 0.5 cup chicken broth Balances richness and helps simmer.
  • 0.75 cup Parmesan cheese Freshly grated.
  • 1 tsp Italian seasoning For classic Italian skillet flavor.
Garnish
  • 0.25 cup fresh thyme and parsley Chopped; garnish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. Let them sit while the skillet heats for more even seasoning.
  2. Heat olive oil in a large cast iron skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove the chicken to a plate.
Build the garlic Parmesan cream sauce
  1. Reduce heat to medium and add butter and minced garlic to the same pan. Cook for 1 minute until fragrant.
  2. Pour in the dry white wine (or chicken broth) to deglaze the pan and loosen the browned bits. Cook for 2 minutes until slightly reduced.
  3. Stir in the heavy cream, chicken broth, Parmesan, and Italian seasoning. Simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken breasts to the pan. Spoon the sauce over each breast to coat.
  2. Garnish with fresh thyme and parsley and serve immediately. Spoon any extra glossy sauce from the skillet over the top at the table.

Notes

Pro tip: grate the Parmesan fresh and simmer gently—this helps it melt smoothly into a thick, glossy sauce instead of turning grainy. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet on low with a splash of chicken broth to loosen the sauce. Freezing is not recommended because cream-based sauces can separate after thawing. If you want a lighter option, replace half the heavy cream with whole milk, expecting a slightly thinner sauce.