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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a thick, glossy Parmesan cream sauce that coats the back of a spoon. Minced garlic simmers in wine and cream until velvety, then the chicken is returned to the skillet and spooned generously.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
Sear and sauce base
  • 2 tbsp olive oil
  • 6 garlic, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth
Creamy sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 1 fresh thyme and parsley for garnish

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 you heat the skillet so the seasonings adhere.
  2. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove. Transfer the chicken to a plate while you build the sauce.
Build the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant. Scrape up any browned bits stuck to the pan.
  2. Deglaze with white wine and cook for 2 minutes. Reduce slightly so the pan liquid loses the sharp alcohol smell.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning; simmer for 4-5 minutes until the sauce is thick and glossy. Keep the heat at a steady simmer and stir until smooth.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast. Let it warm through briefly in the sauce for best coating.
  2. Garnish with fresh thyme and parsley and serve. Serve with extra sauce from the skillet over the chicken.

Notes

For the glossiest sauce, simmer just until it thickens—overcooking can make it grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove over low heat with a splash of chicken broth to loosen. Freezing is not recommended because the cream sauce can separate. For a lower-fat option, use half-and-half instead of heavy cream and add the Parmesan off the heat to help it stay smooth.