Creamy Garlic Parmesan Chicken – Comforting, Savory, and Easy

There’s something timeless about tender chicken wrapped in a rich, garlicky Parmesan sauce. It feels cozy and special without demanding much time or effort. This recipe delivers that restaurant-style flavor with simple ingredients and straightforward steps.

You’ll get juicy chicken, a velvety sauce, and the kind of aroma that brings everyone to the kitchen. Serve it with pasta, rice, or crusty bread and watch it disappear fast.

Creamy Garlic Parmesan Chicken - Comforting, Savory, and Easy

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 4 boneless, skinless chicken breasts (or 6 small thighs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, minced
• 1 tablespoon all-purpose flour (for thickening)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4 cup freshly grated Parmesan cheese (use the real stuff, not pre-shredded)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 2 cups fresh baby spinach (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedge (optional, for a bright finish)

Instructions

 

• Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
• Get a good sear. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden and almost cooked through. Transfer to a plate and tent with foil.
• Build the flavor base. Reduce heat to medium. Add the butter to the same skillet. Stir in the garlic and cook for about 30 seconds, just until fragrant.
• Thicken slightly. Sprinkle in the flour and whisk for 30–45 seconds to form a paste. This helps the sauce cling to the chicken.
• Add the liquids. Slowly pour in the chicken broth, whisking to smooth out the flour. Simmer for 2–3 minutes until slightly reduced.
• Make it creamy. Lower the heat and stir in the heavy cream. Simmer gently—don’t boil—until the sauce begins to thicken.
• Season the sauce. Whisk in the Parmesan, Dijon, and red pepper flakes, if using. Taste and adjust with salt and pepper. The sauce should be savory and smooth.
• Add greens (optional). Fold in the spinach and cook just until wilted, 1–2 minutes.
• Bring it together. Return the chicken and any juices to the pan. Spoon sauce over the pieces and simmer on low for 3–5 minutes, until the chicken is cooked through and the sauce has a silky consistency.
• Finish and serve. Squeeze a little lemon over the top for brightness, if you like. Garnish with parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread.

What Makes This Special

This dish is all about balance. The sauce is creamy but not heavy, thanks to a mix of broth and cream that keeps the flavor bright.

Fresh garlic, a touch of butter, and real Parmesan create deep, savory notes. And because the chicken is seared first, you get a golden crust that holds in moisture and adds satisfying texture. It’s also flexible.

Use chicken breasts or thighs, swap spinach for peas or mushrooms, and adjust the heat with a pinch of red pepper flakes. The result is a weeknight-friendly dinner that still feels worthy of company.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 small thighs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4–5 cloves garlic, minced
• 1 tablespoon all-purpose flour (for thickening)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 3/4 cup freshly grated Parmesan cheese (use the real stuff, not pre-shredded)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 2 cups fresh baby spinach (optional)
• Fresh parsley, chopped, for garnish
• Lemon wedge (optional, for a bright finish)

Instructions

1. Prep the chicken. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and Italian seasoning.
2. Get a good sear. Heat the olive oil in a large skillet over medium-high heat.

   Add the chicken and sear for 4–5 minutes per side, until golden and almost cooked through. Transfer to a plate and tent with foil.

3. Build the flavor base. Reduce heat to medium. Add the butter to the same skillet.

   Stir in the garlic and cook for about 30 seconds, just until fragrant.

4. Thicken slightly. Sprinkle in the flour and whisk for 30–45 seconds to form a paste. This helps the sauce cling to the chicken.
5. Add the liquids. Slowly pour in the chicken broth, whisking to smooth out the flour. Simmer for 2–3 minutes until slightly reduced.
6. Make it creamy. Lower the heat and stir in the heavy cream.

   Simmer gently—don’t boil—until the sauce begins to thicken.

7. Season the sauce. Whisk in the Parmesan, Dijon, and red pepper flakes, if using. Taste and adjust with salt and pepper. The sauce should be savory and smooth.
8. Add greens (optional). Fold in the spinach and cook just until wilted, 1–2 minutes.
9. Bring it together. Return the chicken and any juices to the pan.

   Spoon sauce over the pieces and simmer on low for 3–5 minutes, until the chicken is cooked through and the sauce has a silky consistency.

10. Finish and serve. Squeeze a little lemon over the top for brightness, if you like. Garnish with parsley. Serve over pasta, rice, mashed potatoes, or with crusty bread.

Keeping It Fresh

Leftovers keep well for about 3–4 days in an airtight container in the fridge.

Let the dish cool before storing to avoid condensation that can thin the sauce. Reheat gently over low heat on the stove, adding a splash of broth or cream to loosen the sauce as needed. If you want to freeze it, cook the chicken and sauce, cool completely, and freeze for up to 2 months.

Thaw in the fridge overnight and reheat slowly. For best texture, wait to add spinach until reheating so it stays vibrant.

Why This is Good for You

This meal brings a solid dose of protein from the chicken, which helps keep you full and supports muscle health. Parmesan adds calcium and bold flavor, so a little goes a long way.

The sauce uses real ingredients—broth, cream, butter—so you can control salt and richness. Add spinach for fiber, iron, and vitamins, and you’ve got a balanced plate when paired with a smart side like a salad or steamed veggies. If you’re watching calories, you can lighten it with half-and-half and a bit more broth.

The taste will still be satisfying, especially with fresh garlic and herbs pulling their weight.

Common Mistakes to Avoid

• Overcooking the chicken: Sear just until golden, then finish in the sauce. Dry chicken is the fastest way to ruin a creamy dish.
• Boiling the cream: High heat can cause splitting. Keep the sauce at a gentle simmer.
• Using pre-shredded Parmesan: It often contains anti-caking agents that prevent smooth melting.

  Freshly grated cheese melts better and tastes richer.

• Skipping seasoning layers: Season the chicken, then the sauce. Taste as you go. This builds depth without oversalting.
• Adding spinach too early: It wilts fast.

  Stir it in at the end to keep its color and texture.

Variations You Can Try

• Mushroom lovers: Sauté 8 ounces of sliced cremini mushrooms after searing the chicken. Remove, then proceed with the sauce and add mushrooms back at the end.
• Lemon-herb twist: Add 1 teaspoon lemon zest and extra fresh thyme. Finish with a bigger squeeze of lemon for a brighter profile.
• Bacon upgrade: Cook 3–4 strips of chopped bacon first.

  Use the drippings to sear the chicken, then crumble bacon over the finished dish.

• Sun-dried tomato version: Stir in 1/3 cup chopped sun-dried tomatoes packed in oil for a sweet-tangy note that pairs nicely with Parmesan.
• Gluten-free: Skip the flour and reduce the sauce a bit longer, or use a gluten-free flour blend or cornstarch slurry.
• Lighter dairy: Use half-and-half and reduce the Parmesan slightly. Add a splash more broth to keep the sauce silky.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicy and are forgiving.

Adjust cook time slightly; they may need a couple more minutes to reach a safe internal temperature.

How do I prevent the sauce from curdling?

Keep the heat moderate, avoid boiling after adding cream, and add cheese off direct high heat. Whisk steadily and season gradually.

What can I use instead of heavy cream?

Half-and-half works well. For an even lighter option, use evaporated milk plus a touch of butter, though the sauce will be thinner.

Is pre-grated Parmesan really a problem?

Freshly grated Parmesan melts smoother and tastes sharper.

If pre-grated is your only option, choose a high-quality brand and add it slowly.

What should I serve with this?

It’s great with fettuccine, orzo, rice, polenta, mashed potatoes, or roasted vegetables. A simple green salad makes a fresh, crunchy partner.

Can I make it ahead?

Yes. Cook as directed, cool, and refrigerate.

Reheat gently with a splash of broth or cream, and add parsley or lemon just before serving.

How do I know the chicken is done?

Use a meat thermometer. You’re aiming for an internal temperature of 165°F (74°C). The juices should run clear, and the texture should be firm but not dry.

In Conclusion

Creamy Garlic Parmesan Chicken is the kind of meal that makes any night feel a little special.

It’s comforting, full of flavor, and ready without a fuss. With a handful of pantry staples and a few easy steps, you get tender chicken and a luxuriously smooth sauce. Keep the tips in mind, tweak it to your taste, and make it your own.

Once you’ve tried it, you’ll want it in your regular rotation.