Creamy Garlic Parmesan Chicken
Tender chicken cutlets in a silky garlic Parmesan sauce, ready for the table in about 35 minutes.
This one-pan dinner pairs golden chicken with a creamy sauce balanced by garlic, Parmesan, and a splash of broth. Serve it with pasta, rice, or roasted vegetables for a simple, satisfying meal.
Why You’ll Love This Recipe
- A complete one-pan dinner with minimal cleanup.
- Uses familiar ingredients while still feeling special.
- The creamy sauce works equally well with pasta, rice, or vegetables.
The Recipe
Ingredients
- 1½ pounds boneless, skinless chicken breasts, sliced into 4 cutlets
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream
- ¾ cup finely grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped parsley, optional
Instructions
- Pat the chicken dry and season both sides with the salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for 4–5 minutes per side, until golden and the center reaches 165°F. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, then pour in the chicken broth and scrape up the browned bits.
- Stir in the cream, Parmesan, and Italian seasoning. Simmer gently for 3–5 minutes, until the sauce lightly coats a spoon.
- Return the chicken and any juices to the skillet. Spoon the sauce over the chicken, warm through for 2 minutes, and finish with parsley if desired.
Recipe Notes / Pro Tips
- Use freshly grated Parmesan for the smoothest sauce.
- Keep the sauce at a gentle simmer; rapid boiling can make dairy-based sauces separate.
- If the sauce becomes too thick, loosen it with a splash of chicken broth.
Storage & Reheating
Refrigerate the chicken and sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth or cream.