Sometimes, all it takes is the aroma of garlic sizzling in butter to make your day slow down and your shoulders drop. On a recent Tuesday, after a workday that stretched longer than I’d planned, I found myself chasing comfort. There was nothing fancy in my fridge—just two plump chicken breasts and a stash of good parmesan.
The memory of sharing creamy garlic parmesan chicken with my sister, both of us swirling bread in the sauce and smudging our sleeves with laughter, made me crave that meal again. This is the kind of recipe you reach for when you want a hug you can taste: simple, rich, a little indulgent. And better yet, it comes together so easily it feels like cheating. If you’ve ever lingered over your sauce, hoping for just one more spoonful, this dish is for you.
Ingredients for Creamy Garlic Parmesan Chicken Breast
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh chopped parsley (for garnish)
How to Make Creamy Garlic Parmesan Chicken Breast
- Slice chicken breasts in half horizontally or pound to an even thickness. Dry with paper towels and sprinkle both sides with salt, pepper, and half the Italian seasoning.
- Heat the olive oil in a big skillet over medium. Sear the chicken on both sides until golden and just cooked through, about 4-5 minutes per side (don’t crowd the pan). Transfer the chicken to a plate; keep those caramelized bits in the pan!
- Lower the heat and toss in the butter. Add garlic; stir just until it smells irresistible, about 1 minute.
- Pour in the cream, stirring to loosen all the stuck-on flavor, then add the parmesan and the rest of the Italian seasoning. Let it gently bubble and reduce for 3-5 minutes—it should get silky, not too thick.
- Slip the chicken back into the skillet, coat with sauce, and simmer everything together for 2-3 minutes, spooning sauce over the top. Scatter parsley if you like and eat right away.
Pro Tips for Perfect Creamy Garlic Parmesan Chicken Breast
- Use freshly grated parmesan—it melts dreamily and makes the sauce ultra-smooth.
- Don’t overcook the chicken; turn off the heat as soon as it’s done for juiciness.
- If the sauce thickens too much after reheating, splash in a bit of cream or milk to revive it.
- Let the pan cool slightly before adding the garlic to avoid burning.
Tasty Variations
- Bonus savory: Add sautéed mushrooms or a handful of spinach for more flavor (just toss them in with the sauce).
- Spicy mood? Sprinkle in red pepper flakes when the cream goes in.
- Lighter option: Swap half-and-half for the heavy cream.
- Try boneless chicken thighs for extra richness.
Troubleshooting and Substitutions
- Sauce too thin? Simmer a little longer—but keep the heat low so the cream doesn’t split.
- Sauce grainy? Parmesan went in while the cream was cold or the heat was too high. Next time, wait until the sauce is already hot.
- No heavy cream? Evaporated milk or coconut milk do the trick for a different vibe.
- Missed chicken breasts? Thighs or even pork cutlets work well in the same sauce.
How to Store and Serve
Leftovers? Store them in a sealed container in the fridge for up to three days. When reheating, gently warm the chicken and sauce together on the stove or in the microwave, adding a splash of cream or milk to keep the sauce loose. For longer storage, keep the chicken and sauce in separate containers in the freezer for up to two months—just note that the sauce might not be as velvety after thawing.
FAQs: Creamy Garlic Parmesan Chicken Breast
- Can I use chicken thighs? Yes! They’re juicy and bring even more flavor—just cook a bit longer.
- Make ahead? Absolutely, just reheat gently. Add a splash of cream to freshen up the sauce.
- No heavy cream? Use half-and-half, evaporated milk, or coconut milk.
- Gluten-free? Yes, provided your parmesan and cream are gluten-free.
- Serve with? This is at home with mashed potatoes, green beans, pasta, or over zucchini noodles for low-carb nights.
- Can I freeze it? Yes, but cream sauces may change texture slightly after thawing.
- What’s the best parmesan? Always grate it yourself—the pre-grated kinds don’t melt as smoothly.
Creamy Garlic Parmesan Chicken Breast
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup parmesan cheese freshly grated
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Slice chicken breasts in half horizontally or pound to even thickness. Season with salt, pepper, and half the Italian seasoning.
- Heat olive oil in a large skillet over medium heat. Sear chicken on both sides until golden and cooked through, 4-5 minutes per side. Remove to a plate.
- Reduce heat, add butter and garlic, stirring just until fragrant.
- Pour in heavy cream, scraping up brown bits. Stir in parmesan and remaining Italian seasoning, simmer until slightly thickened, 3-5 minutes.
- Return chicken to pan and coat with the sauce. Let simmer another 2–3 minutes. Garnish with parsley before serving.
