Name: Creamy Garlic Parmesan Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian / American
Ingredients: 4 boneless, skinless chicken breasts; Salt (to taste); Black pepper (to taste); 1 teaspoon garlic powder; 1 tablespoon Italian seasoning; 1 tablespoon olive oil; 2 tablespoons butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup heavy cream; ½ cup sour cream (optional, for extra tang and creaminess); ¾ cup freshly grated Parmesan cheese; Fresh parsley, chopped (for garnish)

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Juicy chicken breasts are pan-seared to golden perfection and simmered in a rich, creamy garlic-Parmesan sauce that’s as comforting as it is indulgent. This is the kind of meal I turn to when I want something hearty and flavorful without spending hours in the kitchen. With a simple list of ingredients and just 30 minutes from start to finish, it’s ideal for both weeknight dinners and casual entertaining.

Why I Love This Recipe

I love how this recipe delivers bold flavor with minimal effort. The garlic and Parmesan combo is a classic that never disappoints, and the creamy sauce is absolutely crave-worthy. It coats the chicken beautifully and pairs perfectly with pasta, rice, or even mashed potatoes. It’s also versatile — I can use thighs instead of breasts or lighten it up with a cream-milk combo. And best of all, it comes together in one skillet, making cleanup easy.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
Salt (to taste)
Black pepper (to taste)
1 teaspoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
½ cup sour cream (optional, for extra tang and creaminess)
¾ cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the chicken breasts with salt, pepper, garlic powder, and Italian seasoning on both sides.
In a large skillet over medium-high heat, I heat the olive oil. Once hot, I sear the chicken for 4–5 minutes on each side until it’s golden brown and cooked through (165°F internal temp). I remove it and set it aside.
In the same skillet, I lower the heat to medium and melt the butter. I add the chopped onion and cook it until soft, about 3–5 minutes.
I stir in the minced garlic and sauté just until fragrant, about 30 seconds.
Next, I pour in the heavy cream and sour cream (if using) and stir until well combined.
I add the Parmesan cheese and stir until the sauce is smooth and creamy. I taste and adjust seasoning if needed.
I return the chicken to the pan, spoon the sauce over the top, and let it all simmer together for another 1–2 minutes so the chicken warms through.
Finally, I garnish with fresh parsley and serve it hot.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This dish is perfect for four people, but I often double it when I’m serving guests or want leftovers for lunch.

Variations

I sometimes use boneless chicken thighs for a juicier result — they just take a few extra minutes to cook.
When I want a lighter version, I swap half the cream with milk or skip the sour cream altogether.
For added flavor, I toss in some sautéed mushrooms or spinach into the sauce.
If I want a bit of a kick, I add a pinch of crushed red pepper flakes to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I do it gently on the stovetop over low heat or in the microwave in short bursts, adding a splash of cream or milk if the sauce thickens too much. I try to avoid boiling it again to keep the sauce smooth and the chicken tender.

FAQs

How do I know when the chicken is fully cooked?

I always use a meat thermometer to check that the internal temperature hits 165°F (74°C). That’s the safest way to ensure the chicken is done without overcooking it.

Can I make this dish ahead of time?

Yes, I sometimes make the sauce in advance and just reheat it while cooking fresh chicken. Or I make the whole dish and gently reheat it before serving.

What can I serve with this chicken?

I love serving it over pasta, mashed potatoes, or even rice. Steamed green beans, broccoli, or a side salad also work well to balance the richness of the sauce.

Can I freeze creamy garlic Parmesan chicken?

I don’t recommend freezing this dish, as cream-based sauces tend to separate when thawed and reheated. It’s best enjoyed fresh or refrigerated for a couple of days.

Can I use pre-grated Parmesan?

While I’ve used it in a pinch, I prefer grating fresh Parmesan. It melts better and gives the sauce a smoother, richer texture.

Conclusion

Creamy Garlic Parmesan Chicken is one of my go-to comfort meals that feels fancy without the fuss. It’s rich, savory, and satisfying, and it always gets rave reviews at the table. Whether I serve it on a weeknight or for a special occasion, it never fails to impress — and the best part is, it’s ready in just 30 minutes.

Creamy Garlic Parmesan Chicken

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Pan‑seared / stovetop
Cuisine: Italian / American
Diet: Halal

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Description

Juicy chicken breasts cooked in a rich, creamy garlic‑Parmesan sauce — comforting, flavorful, and ready in about 30 minutes.

Instructions

Season the chicken breasts on both sides with salt, pepper, garlic powder, and Italian seasoning.
In a large skillet over medium‑high heat, add olive oil. Once hot, place the chicken breasts in and cook for about 4‑5 minutes per side, or until browned and cooked through (internal temperature 165 °F / 74 °C). Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add butter. When melted, add chopped onion and cook until softened (~3‑5 minutes).
Add the minced garlic; sauté for about 30 seconds until fragrant (be careful not to burn it).
Pour in heavy cream and sour cream (if using), stirring to combine. Let it heat gently.
Stir in Parmesan cheese until melted and sauce is smooth. Taste and adjust salt and pepper if needed.
Return the cooked chicken into the skillet, spoon sauce over chicken. Let simmer together for 1‑2 minutes to ensure chicken is warmed through.
Garnish with chopped parsley. Serve hot — ideal over pasta, rice, mashed potatoes, or with steamed vegetables.

Notes

Using freshly grated Parmesan yields a smoother sauce; pre‑grated often has anti‑caking agents that may affect texture.
If sauce becomes too thick, thin with a little chicken broth or milk.
You can use chicken thighs instead of breasts; they’ll take slightly longer.
For lighter version, use half cream + half milk or omit sour cream.