Description
Alright, so you want restaurant-quality chicken that’s so good you’ll be licking the plate when nobody’s looking? Meet your new obsession: Creamy Garlic Parmesan Chicken. This is what happens when you take perfectly seared chicken breasts and smother them in the most luxurious, garlicky, cheesy cream sauce that’ll make you forget every other chicken recipe you’ve ever made. We’re talking golden-brown chicken that’s juicy and tender, swimming in a velvety sauce loaded with real garlic, fresh Parmesan, and just enough cream to make it feel like a special occasion. It’s elegant enough for date night but easy enough that you can make it on a Tuesday when you just need something that tastes like you care. Plus, it comes together in one pan, which means more time enjoying and less time doing dishes.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp Italian seasoning
- 2 tbsp olive oil
- 2 tbsp butter
For the Creamy Garlic Parmesan Sauce:
- 4 tbsp butter
- 6 cloves garlic, minced (don’t be shy with the garlic)
- 1/2 cup white wine or chicken broth
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese (the real stuff, not the shaker)
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
For Finishing:
- 1/4 cup fresh parsley, chopped
- Extra Parmesan for serving
- Lemon wedges
- Crusty bread for sauce-soaking
Instructions
Pat chicken breasts dry with paper towels — this is crucial for getting a good sear.
If they’re really thick, pound them to even thickness (about 3/4 inch) so they cook evenly.
Season both sides generously with salt, pepper, garlic powder, and Italian seasoning.
Heat olive oil and 2 tbsp butter in a large skillet over medium-high heat.
Once the butter stops foaming, add chicken breasts.
Sear for 5-7 minutes per side until golden brown and cooked through (internal temp 165°F).
Remove chicken to a plate and tent with foil to keep warm — don’t clean the pan!
Reduce heat to medium and add 4 tbsp butter to the same pan.
Once melted, add minced garlic and cook for 1-2 minutes until fragrant and golden.
Don’t let it burn or you’ll be sad — keep stirring.
Pour in white wine (or broth) and scrape up all those beautiful browned bits from the bottom of the pan.
Let it bubble and reduce by half, about 2-3 minutes.
This is where all that flavor magic happens.
Pour in the heavy cream and bring to a gentle simmer.
Let it cook for 3-4 minutes, stirring occasionally, until it starts to thicken.
Don’t let it boil hard or the cream might separate.
Reduce heat to low and gradually stir in the freshly grated Parmesan cheese.
Add Italian seasoning, red pepper flakes (if using), and lemon juice.
Stir until the cheese is completely melted and the sauce is smooth and velvety.
Season with salt and pepper to taste — remember, Parmesan is salty, so taste first.
Return the chicken (and any juices) back to the pan.
Spoon that gorgeous sauce over the chicken.
Let it simmer for 2-3 minutes to heat through and let the flavors meld.
Garnish with fresh parsley and extra Parmesan.
Notes
Serve over pasta (fettuccine, angel hair, or penne work great).
Creamy mashed potatoes or garlic bread for soaking up every drop of sauce.
Steamed asparagus, green beans, or roasted broccoli for your veggie fix.
A crisp white wine like Pinot Grigio or Chardonnay pairs beautifully.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~565 kcal
- Carbohydrates: ~8g
- Protein: ~42g