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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce. This Italian-American chicken skillet simmers until thick enough to coat the back of a spoon, then gets spooned over the chicken.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly thick breasts for consistent searing.
  • salt Season generously on both sides.
  • pepper Season generously on both sides.
  • garlic powder Season to taste.
  • smoked paprika Season to taste.
Sauce
  • 2 tbsp olive oil For searing and flavor base.
  • 6 garlic, minced Minced for quick fragrant sauté.
  • 1 tbsp butter Adds richness to the sauce.
  • 0.5 cup dry white wine or chicken broth Use either; wine adds brightness.
  • 1 cup heavy cream Creates the creamy Parmesan sauce.
  • 0.5 cup chicken broth Balances thickness and deepens flavor.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts smoother.
  • 1 tsp Italian seasoning Season the sauce.
  • fresh thyme Garnish at the end.
  • fresh parsley Garnish at the end.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove the chicken.
Make the garlic Parmesan cream sauce
  1. Add the butter to the same skillet and cook the minced garlic for 1 minute until fragrant.
  2. Deglaze with the white wine and cook for 2 minutes, scraping up the browned bits.
  3. Stir in the heavy cream, chicken broth, Parmesan, 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 skillet and spoon the sauce over each breast.
  2. Garnish with fresh thyme and parsley, then serve immediately.

Notes

Pro tip: grate the Parmesan fresh and simmer just until glossy—over-reducing can make the sauce grainy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently until warmed through. Freezing is not recommended for best sauce texture. For a lighter version, use half-and-half instead of heavy cream (expect a thinner sauce).