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Creamy Garlic Parmesan Chicken

This skillet-friendly Creamy Garlic Parmesan Chicken features tender pan-seared chicken breasts smothered in a rich, velvety garlic-infused cream sauce, perfect for a weeknight meal or special occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts sliced horizontally into 4 thinner cutlets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
For the Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 6 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh parsley chopped, for garnish (optional)
  • 1/4 tsp red pepper flakes optional, for a kick
  • to taste Salt
  • to taste Black pepper

Equipment

  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Tongs
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Pat the chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and paprika.
Sear the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Make the Creamy Garlic Sauce
  1. Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
  2. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
  3. Stir in the heavy cream and grated Parmesan cheese. Whisk constantly until the cheese is fully melted and the sauce begins to thicken, about 3-5 minutes. If using, add red pepper flakes.
  4. Season the sauce with salt and black pepper to taste. Return the cooked chicken cutlets to the skillet, spooning the creamy garlic sauce over them to coat.
Serve
  1. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite sides like pasta, rice, or steamed vegetables.

Notes

This dish pairs wonderfully with a side of pasta, rice, or mashed potatoes to soak up all the delicious creamy sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.