Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well here and are more forgiving if slightly overcooked. Reduce cooking time slightly to about 5 to 6 minutes per side since thighs are typically thinner than a full chicken breast.

Why did my sauce turn grainy or separate?

This usually happens when the heat is too high when the Parmesan goes in, or when pre-shredded cheese is used. Keep the heat on medium-low, add the cheese gradually while stirring, and always use freshly grated Parmesan. If the cream boils hard at any point, it can also cause the sauce to break. Gentle simmering is the key.

Can I make this creamy garlic parmesan chicken breast ahead of time?

You can cook the chicken and make the sauce separately up to a day ahead, then combine and reheat gently on the stovetop when ready to serve. Add a splash of broth when reheating to bring the sauce back together.

Irresistible Creamy Garlic Parmesan Chicken Breast Your Family Will Request Every Week

Name: Creamy garlic parmesan chicken breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth (low-sodium preferred); 1/2 cup grated Parmesan cheese, freshly grated; 1 teaspoon Italian seasoning; 2 tablespoons butter; Fresh parsley, chopped (for garnish)

Creamy garlic parmesan chicken breast

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy chicken breasts seared golden and simmered in a rich, silky garlic Parmesan cream sauce. An easy one-skillet dinner ready in 30 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts (about 6 oz each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (low-sodium preferred)
1/2 cup grated Parmesan cheese, freshly grated
1 teaspoon Italian seasoning
2 tablespoons butter
Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Pat chicken breasts dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add chicken breasts and cook for 6-7 minutes per side without moving them until deep golden and cooked through to 165 degrees F internally. Remove from skillet and tent with foil.
Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and saute for 1 minute, stirring constantly until fragrant and just barely golden. Do not let it burn.
Pour in chicken broth and heavy cream, scraping up browned bits from the pan. Bring to a gentle simmer. Do not allow it to boil hard.
Add Parmesan cheese and Italian seasoning. Stir continuously over medium-low heat for 2-3 minutes until cheese melts and sauce thickens slightly.
Return chicken to the skillet. Spoon sauce over the top and simmer together for 2-3 minutes until chicken is warmed through and fully coated.
Garnish with fresh chopped parsley and serve immediately.

Notes

Pound chicken breasts to even thickness before cooking for consistent results and to prevent dry edges.
Always use freshly grated Parmesan. Pre-shredded cheese contains anti-caking agents that cause the sauce to turn grainy.
Keep heat at medium-low when adding the Parmesan to prevent the sauce from breaking.
Not recommended for freezing. Cream-based sauces separate when thawed. Store in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 520 kcal
Sugar: 1 g
Sodium: 680 mg
Fat: 36 g
Saturated Fat: 19 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 185 mg

Find it online: https://www.benefitiany.com/creamy-garlic-parmesan-chicken-breast/