Creamy garlic parmesan chicken breast

Creamy garlic parmesan chicken breast has a way of turning an ordinary Tuesday into something worth sitting down for. I started making this recipe during a stretch when I needed something fast and satisfying, and it quickly became the dish my family requests most. One skillet, simple ingredients, and a sauce that tastes like it took much longer than it did.

I remember the first time I made this and nearly let the garlic burn while I was distracted by the kids. Lesson learned fast: once that butter hits the pan, you stay at the stove. That moment of almost-burnt garlic is what made me realize this recipe rewards attention, not just convenience. The creamy garlic parmesan chicken breast comes together in just 30 minutes, but those 30 minutes matter. The heavy cream and freshly grated Parmesan create a silky sauce that clings to every bite of tender chicken, making it feel like proper comfort food without the heavy effort.

Everything You Need for This Garlic Parmesan Chicken

I always keep these pantry staples on hand because once you make this creamy garlic parmesan chicken breast once, you will want to make it again the following week. Pro tip: grate your Parmesan fresh from a block. Pre-shredded cheese contains anti-caking agents that make the sauce grainy instead of smooth.

• 4 boneless, skinless chicken breasts (about 6 oz each) – pound to an even thickness before cooking for consistent results
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 cloves garlic, minced – use fresh cloves, not jarred, for the best flavor in the sauce
• 1 cup heavy cream
• 1/2 cup chicken broth – low-sodium is preferred so you can control the saltiness
• 1/2 cup grated Parmesan cheese – freshly grated melts far better than pre-shredded
• 1 teaspoon Italian seasoning
• 2 tablespoons butter
• Fresh parsley, chopped (for garnish)

Personal note: a small splash of dry white wine added with the broth adds real depth to the sauce if you have a bottle open.

Step-by-Step Guide to the Best Creamy Garlic Parmesan Chicken

I recommend pounding your chicken breasts to an even thickness before you start. This single step prevents the thinner end from drying out before the thicker part is cooked through. Here is how to make this creamy garlic parmesan chicken breast from start to finish.

Step 1: Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.

Step 2: Heat the olive oil in a large skillet over medium-high heat. Wait until the oil is shimmering before adding the chicken. A cold pan leads to steaming, not searing.

Step 3: Add the chicken breasts and cook for 6 to 7 minutes per side without moving them. You are looking for a deep golden crust and an internal temperature of 165 degrees F. Remove the chicken from the skillet and set aside on a plate. Tent loosely with foil.

Step 4: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and saute for 1 minute, stirring constantly. Watch carefully here. Garlic burns quickly and bitter garlic will ruin the sauce. The moment it turns fragrant and just barely golden, move to the next step.

Step 5: Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits add serious flavor. Bring the mixture to a gentle simmer. Do not let it boil hard or the cream may break.

Step 6: Add the Parmesan cheese and Italian seasoning. Stir continuously over medium-low heat for 2 to 3 minutes until the cheese is fully melted and the sauce has thickened slightly. If the sauce looks grainy, the heat was too high. Keep it low and slow.

Step 7: Return the chicken to the skillet. Spoon the creamy garlic parmesan sauce over each breast and let everything simmer together for 2 to 3 minutes until the chicken is warmed through.

Step 8: Garnish with fresh parsley and serve immediately while the sauce is at its best consistency.

The Best Sides to Serve with Garlic Parmesan Chicken Breast

This dish pairs best with something that can soak up that rich, garlicky sauce. Here are the top sides for creamy garlic parmesan chicken breast:

Pasta: Fettuccine or linguine are the natural match. The flat noodles grip the cream sauce perfectly. Toss cooked pasta directly in the skillet for maximum coating.

Mashed potatoes: Buttery mashed potatoes balance the richness of the Parmesan cream sauce and make this feel like a full comfort food dinner.

Steamed white rice: Rice is the easiest and most neutral option. It absorbs the sauce cleanly and makes leftovers easy to pack for lunch.

Roasted broccoli: The slight bitterness and crisp texture of roasted broccoli cut through the richness of the creamy garlic parmesan chicken in a way that steamed broccoli just does not.

Garlic bread: An obvious choice that is always right. Use crusty bread to catch every drop of sauce left in the pan.

Side salad: A simple vinaigrette salad with romaine or arugula adds freshness and lightness to offset the heavy cream in the dish.

More Chicken Recipes Worth Adding to Your Dinner Rotation

This creamy garlic parmesan chicken breast pairs naturally with other skillet and baked chicken favorites. If you love bold garlic flavor, the Garlic Parmesan Chicken Pasta and Garlic Parmesan Chicken Bites belong on your list next. For another creamy skillet dinner with a similar richness, the Creamy Lemon Butter Chicken is a bright, tangy complement to this dish.

When looking for sides and complete meals to round out the week, the Baked Garlic Parmesan Chicken and Potatoes makes a great sheet pan variation on the same flavor profile, while the Rotisserie Chicken Broccoli Pasta is a quick pasta dinner that fits the same creamy, comforting style. For a high-protein option on lighter nights, try the Chicken and Broccoli Bowls with Creamy Garlic Sauce.

How to Store and Reheat Creamy Garlic Parmesan Chicken

Leftover creamy garlic parmesan chicken breast keeps well in an airtight container in the refrigerator for up to 3 days. Store the chicken and sauce together so the chicken stays moist and does not dry out overnight.

To reheat, place in a skillet over low heat and add a small splash of chicken broth or heavy cream to loosen the sauce. Stir gently as it warms. Avoid medium or high heat because the cream sauce can separate and turn oily. Microwave reheating works in a pinch. Use 60-second intervals on medium power and stir between each.

Pro tip: Cream-based sauces do not hold up well in the freezer. The sauce will separate and become watery when thawed. Plan to enjoy this one fresh within 3 days for the best results.

Frequently Asked Questions

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