Creamy Garlic Parmesan Chicken

Okay, so I’ve made this creamy garlic parmesan chicken about a hundred times now, and honestly? It still surprises me how something this simple can taste this good. Like, restaurant-quality good. The kind of good where people ask for the recipe and you feel a little proud of yourself.

Here’s the thing—I first tried making this back in 2023 when I was going through my “let’s cook everything from Pinterest” phase. And let me tell you, the first attempt was a disaster. Complete disaster. I somehow managed to burn the garlic (because my sister called right when I was sautéing it), and the sauce was so thick it basically turned into cheese glue. My husband took one bite and said, “It’s… interesting?” which is married-people code for “this is terrible but I love you.”

But I’m stubborn. Really stubborn.

Why This Creamy Garlic Parmesan Chicken Works

Look, I’m gonna be honest with you. This recipe works because it’s basically impossible to mess up once you know the tricks. And I learned those tricks the hard way, so you don’t have to.

The sauce is everything. That creamy, garlicky, cheesy situation happening in your pan? That’s what makes this creamy garlic parmesan chicken weeknight dinner material. It comes together in about 30 minutes—maybe 35 if you’re like me and get distracted by TikTok while cooking.

I think… no, I know this works better when you use chicken breasts that are pounded thin. Not because I’m fancy, but because thick chicken breasts take forever to cook and then the sauce gets weird and separated. Been there, learned that.

What You’ll Need for Creamy Garlic Parmesan Chicken

Alright, here’s what you need. And before you go shopping, let me save you some trouble—don’t buy the pre-shredded Parmesan. Just don’t. It has that anti-caking stuff that makes the sauce grainy. Get a block and shred it yourself. Takes like 2 extra minutes and makes a huge difference.

For the chicken:

• 4 boneless, skinless chicken breasts (or thighs if you’re team dark meat)
• 2 tablespoons olive oil
• Salt and pepper (I use way more than recipes call for, but that’s me)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (optional, but it adds a nice color)

For that amazing sauce:

• 4 tablespoons butter (real butter, not margarine—trust me on this one)
• 6 cloves garlic, minced (or 8 if you’re obsessed like me)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish (if you have it, but honestly I forget half the time)

Speaking of garlic, did you know that pre-minced garlic from a jar just doesn’t hit the same? I used it once because I was lazy, and the whole dish tasted kind of… flat. My neighbor Sarah swears by the jarred stuff, but I respectfully disagree.

How to Make the Best Creamy Garlic Parmesan Chicken

Step 1: Prep your chicken

Take those chicken breasts and pound them to about 1-inch thickness. I use a meat mallet, but once I used a heavy pan and it worked fine. Season both sides with salt, pepper, Italian seasoning, and paprika.

This is important—oh wait, I forgot to mention—let the chicken sit at room temperature for like 10-15 minutes before cooking. Game changer. It cooks more evenly. Learned this from a cooking show I was watching at 2 AM during a bout of insomnia.

Step 2: Sear that chicken

Heat olive oil in a large skillet over medium-high heat. Once it’s hot (you’ll see it shimmer), add your chicken. Don’t move it around! Just let it sit there and get golden brown, about 5-6 minutes per side.

It’ll look gorgeous. Take a picture for Instagram if you’re into that.

Remove the chicken and set it aside on a plate. It’s not fully cooked yet, but that’s okay. We’re coming back to it. (Trust me, it’ll finish cooking in the sauce.)

Step 3: Make the magic sauce

Now, here’s where the creamy garlic chicken magic happens. Turn the heat down to medium and add butter to the same pan. Once it melts, throw in that minced garlic.

Set a timer for 1 minute. Seriously. Because burning garlic is so easy and it makes everything taste bitter. I’ve done it approximately 47 times. The key is—you want it fragrant and lightly golden, not brown.

Step 4: Build the creamy garlic parmesan chicken sauce

Pour in the chicken broth and use a wooden spoon to scrape up all those brown bits from the bottom of the pan. That’s flavor, my friends. Then add the heavy cream and Italian seasoning.

Let it simmer for a few minutes until it starts to thicken slightly. Then—and this is crucial—turn the heat to LOW before adding the Parmesan cheese. Add it gradually, stirring constantly. If the heat’s too high, the cheese gets clumpy and gross. Nobody wants clumpy sauce.

Step 5: Finish cooking

Once your sauce is smooth and creamy (it’ll look kinda like liquid gold), nestle those chicken breasts back into the pan. Spoon some sauce over the top because you’re nice like that.

Let everything simmer together for about 10 minutes, or until the chicken reaches 165°F internally. I use a meat thermometer because guessing is how you end up with dry chicken or, worse, salmonella.

My Random Tips for Creamy Garlic Parmesan Chicken Perfection

Okay, some things I’ve figured out through trial and error:

About the cream: Heavy cream works best, but I’ve used half-and-half in a pinch when I ran out. The sauce was thinner but still tasted great. Just simmer it longer to thicken.

Garlic intensity: Love garlic? Use 8-10 cloves. Have a date later? Maybe stick with 4. Your call.

Chicken thighs option: If you use boneless, skinless thighs instead of breasts, they’re more forgiving and stay juicier. I actually prefer them now, but my husband’s a breast meat guy, so I usually do breasts.

One-pan situation: This is basically a one pan garlic parmesan chicken situation if you serve it straight from the skillet with some crusty bread. Less dishes = winning at life.

Pasta addition: Sometimes I make this as a creamy garlic parmesan pasta chicken dish by tossing in cooked fettuccine or penne right at the end. My 8-year-old refuses to eat anything green, but somehow demolishes this pasta version.

Veggie add-ins: You can throw in spinach, mushrooms, or sun-dried tomatoes. I usually add spinach because it makes me feel like I’m being healthy (even though there’s a cup of heavy cream in here, but whatever).

What to Serve with This

I usually serve this creamy garlic parmesan chicken skillet with:

• Mashed potatoes (the sauce is AMAZING over mashed potatoes)
• Rice (absorbs all that creamy goodness)
• Roasted vegetables (trying to adult here)
• Literally just bread to soak up the sauce

Actually, you know what? Sometimes I eat this standing at the stove with a fork, straight from the pan. No judgment.

Real Talk About This Recipe

This isn’t fancy restaurant food. It’s the kind of meal that saves you on a Wednesday night when everyone’s hungry and cranky and you need something that tastes like you tried but didn’t actually take hours.

My mom came over last month and I made this. She asked if I ordered it from somewhere. Best compliment ever.

And if I can make this without burning down my kitchen (which I’ve almost done multiple times for unrelated reasons), anyone can make it.

Storage and Reheating

Leftovers keep in the fridge for 3-4 days. The sauce might thicken up when cold—just add a splash of chicken broth or cream when reheating and it’ll loosen right up.

I reheat it in a pan over low heat, but microwave works too if you’re in a hurry. Just stir it halfway through.

People keep asking for this recipe, so I guess I did something right. Give this easy garlic parmesan chicken a try and let me know how yours turns out! Seriously, come back and tell me if you added anything different or if your family loved it as much as mine does.

Happy cooking! (And may your garlic never burn) 🧄