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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce that thickly coats the spoon. Cook in one skillet for an easy chicken dinner with garlic, white wine (or broth), and herb-fresh finishing.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
Sauce
  • 2 tbsp olive oil
  • 6 garlic cloves, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth choose one
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
  • 0.25 fresh thyme for garnish
  • 0.25 fresh 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.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove to a plate.
Make the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant, scraping up browned bits.
  2. Pour in the white wine and deglaze, then cook for 2 minutes to reduce slightly.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast so the tops get coated.
  2. Garnish with fresh thyme and parsley and serve immediately.

Notes

For the glossiest sauce, simmer just until thick and able to coat the back of a spoon, then reduce heat while you plate. Refrigerate leftovers in an airtight container up to 3 days; freeze the cooked chicken and sauce up to 2 months, then reheat gently. For a lighter version, swap heavy cream for half-and-half and add an extra 1-2 minutes of simmering to help the sauce thicken.