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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken is a quick Italian-American skillet dinner with golden seared breasts and a thick, glossy Parmesan cream sauce. Garlic is sautéed and deglazed with white wine before simmering into a velvety coating that clings to the back of a spoon.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
Garlic Parmesan cream sauce
  • 6 garlic cloves, minced
  • 0.75 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 0.5 fresh thyme for garnish
  • 0.5 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.
  3. Remove the chicken from the pan and set aside.
Make the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant.
  2. Pour in the white wine (or chicken broth) to deglaze and cook for 2 minutes.
  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, then spoon the sauce over each breast to coat.
  2. Garnish with fresh thyme and fresh parsley and serve.

Notes

For the best thick, glossy sauce, keep the simmer at a steady low bubble and stir often so the Parmesan melts smoothly. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove until warmed through. Freezing isn’t recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.