Garlic Chicken bathed in a Parmesan garlic cream sauce on your table in just over 30 minutes!
This Creamy Garlic Chicken is a comforting, deceptively simple, one-pot wonder made with pantry friendly ingredients thatโs destined to become an intoxicatingly creamy favorite! It transforms boring chicken into juicy, golden saucy chicken by simmering seared, lightly breaded chicken cutlets and caramelized garlic in a bath of luxurious Parmesan cream sauce studded with Italian herbs – without even making a roux! Serve this Garlic Chicken over mashed potatoes, cauliflower mash, pasta, rice or cauliflower rice with Caesar salad and breadsticks and you have a lazy yet lavish repeat favorite!
One skillet chicken dinners are a weeknight lifesaver โ you can never have enough! Some of our back-pocket favorites include Creamy Tuscan Chicken, Creamy Mushroom Chicken, Creamy Cajun Chicken, Lemon Pepper Chicken and Asparagus, Chicken Piccata, Coconut Chicken and Italian Chicken and Orzo.
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Why you will love this Garlic Parmesan Chicken
โข This recipe will have everyone licking their plates!ย This Garlic Chicken recipe will be a repeat family favorite with its golden, juicy chicken swimming in a creamy Parmesan sauce served over mashed potatoes or pasta – what’s not to love?!ย
โข Anyone, even entry level cooks, can make this easy, ONE SKILLET recipe.ย This Garlic Parmesan Chicken comes together in just over 30 minutes in one skillet which makes cleanup a breeze.ย Simply sear the chicken, sautรฉ the garlic, then add the sauce ingredients to simmer.
โข This recipe uses simple pantry friendly ingredients so you can make it any night of the week. You will be blown away at how humble chicken breasts and garlic can transform into this unabashedly flavorful, gourmet tasting dish.ย All you need is chicken, garlic, flour, seasonings, Parmesan, chicken broth and heavy cream or evaporated milk.
โข This Creamy Garlic Chicken is incredibly flexible โ add any veggies youโd like!ย Serve some roasted veggies or a salad on the side or add asparagus, zucchini, bell peppers, green beans, tomatoes or spinach directly to the dish.ย Lighten it up with evaporated milk instead of heavy cream, add more or less garlic, Parmesan, etc. and serve over anything from potatoes, to rice, to gnocchi to spaghetti squash.
Creamy Garlic Chicken Recipe ingredients
This Creamy Garlic Chicken is made with everyday, pantry friendly ingredients that combine into flavor fireworks!ย You will need: ย
Can I make creamy Garlic Chicken gluten free?ย
Yes!ย Simply swap the flour for gluten free flour and youโre all set.
Garlic Parmesan Chicken Recipe variations
This Creamy Garlic Chicken recipe can be mixed up many ways such as adding vegetables, lemon juice, tomatoes, etc. Here are a few ideas:
How to make chicken cutlets for Garlic Parmesan Chicken
This Garlic Chicken recipe begins with chicken cutlets.ย Here is how to make your own from two large chicken breasts:
- Time permitting, freeze your chicken breasts for 15 minutes before slicing. This isnโt essential, but it definitely helps create clean cuts because the chicken doesnโt wiggle with every movement of your knife.
- Next, lay the chicken flat on a cutting board and hold it in place with the palm of your hand.
- Get out your sharpest knife or sharpen your knife. A sharp knife helps cleanly cut the chicken instead of tearing/shredding the chicken. Carefully slice through the center horizontally (parallel to the cutting board) to create two cutlets.
- Once you have cutlets, pound them to an even thickens. This quick step: 1) tenderizes the chicken as it breaks up the tissues and 2) the uniform thickness allows the chicken to cook evenly all over โ without the thinner bottom becoming overcooked while we wait for the thicker top to cook through.
- To pound the chicken to an even thickness, place the cutlets next to each other and top with plastic wrap.
- Gently pound the chicken to an even thickness using the smooth side of a mallet, rolling pin, or side of a can. Take care not to over-pound, we are pounding to make the chicken even, not super thin like in Chicken Parmesan. You donโt need to be too aggressive.
How to make Creamy Garlic Parmesan Chicken
This Garlic Chicken recipe is easy to make by following a few simple steps. The meal comes together so quickly that I recommend starting your sides (potatoes, pasta or rice) first so it can be ready by the time your dish is complete. Here is a more detailed look at how to make Creamy Garlic Chicken (full recipe with measurements in the recipe card at the bottom of the post):
- Step 1: Season the chicken. The chicken is dredged in a flavorful mixture of flour, garlic powder, onion powder, salt and paprika. The flour helps create a crust of flavor that soaks up the sauce while also insulating the chicken.
- Step 2: Cook the chicken. Cook the chicken in a large skillet in a mixture of melted butter and oil for a few per side, until golden and cooked through. Browning the spice coated chicken blooms the spices and unlocks the flavor. Transfer the chicken to a plate but donโt wipe out the skillet โ those golden bits left behind are flavor gold!
- Step 3: Caramelize the garlic. Sautรฉ the shallots and garlic in the same pan, while scraping up those golden-brown bits until the shallots are softened and the garlic is caramelized, but whatever you do, don’t burn the garlic!
- Step 4: Make the sauce. Whisk the cornstarch with the chicken broth until smooth then add it to the skillet along with heavy cream, Worcestershire sauce, Dijon and all of the sauce seasonings. Simmer until it thickens to almost desired consistency, stirring often. Whisk in Parmesan until melted.
- Step 5: Add chicken. Add the chicken back to the skillet and spoon some sauce over top. Gently simmer for a minute for the chicken to soak up the sauce. Garnish with fresh parsley if desired.
- Step 6: Serve! Serve Garlic Parmesan Chicken over mashed potatoes (my fav!) pasta, spaghetti squash, zucchini noodles, rice, cauliflower rice or cauliflower mash.
Can I prep Creamy Garlic Chicken ahead of time?
Yes! ย While this Creamy Garlic Chicken doesnโt require much prep, you can still prep everything in advance so your dinner can come together in minutes.
โข Prep chicken:ย Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickens. ย Store in an airtight container in the refrigerator.
โข Dredge chicken:ย Go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plateย in a single layerย and tightly cover with plastic wrap. Store in the refrigerator. Bring to room temperature before cooking.
โข Chop aromatics:ย Chop the shallots and smash the garlic and store an airtight container in the refrigerator.
โข Grate cheese:ย Grate the fresh Parmesan and store in an airtight container in the refrigerator.
Creamy Garlic Chicken tips
This Creamy Garlic Chicken is pretty straightforward but here is a summary of helpful tips:
How to store Creamy Parmesan Chicken
โข To store:ย Store in an airtight container in the fridge for four to five days.ย
โข To freeze: I do not recommend freezing the chicken in the sauce because it can become a funny texture and separate. The chicken will freeze by itself without any problem. If you want to freeze the chicken with the sauce, use evaporated milk instead of heavy cream and omit the Parmesan.
โข To reheat in the microwave:ย Thinly slice or chop chicken so it reheats more evenly without becoming rubbery. Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 20-second intervals as needed.ย
โข To reheat on the stove:ย Thinly slice or chop up chicken, transfer to a skillet. Heat over medium heat, stirring often.
What to serve with Creamy Garlic Chicken
This Garlic Parmesan Chicken is begging to be served over carbs to soak up the luxurious Parmesan sauce. ย We love it over:
Now that the Creamy Garlic Chicken is squared away, letโs talk sides. We love serving this recipe with veggies such as glazed carrots, roasted Brussels sprouts, broccoli, or asparagus or go extra gourmet with bacon wrapped green beans. You can also serve with a fresh salad like Caesar salad, strawberry salad, green been salad, apple salad, or beet salad.
Lastly, bread is a must to ensure no sauce is left behind. Serve this recipe with a simple side of crusty bread or weโre obsessed with my Garlic Bread, Dinner Rolls, or Garlic Parmesan Butter Breadsticks.
Garlic Parmesan Chicken FAQs
The secret to keeping chicken moist is to not overcook it. Chicken is a lean cut of meat, so it easily dries out when cooked too long. Cook chicken to an internal temperature of 160 degrees F, then allow it to rest for 5 minutes to carry over 165 degrees F. To ensure perfectly cooked chicken every time, use an internal meat thermometer inserted at the thickest part of the chicken โ this one tip will change your culinary world!
No, Parmesan chicken and chicken parmigiana (also known as Chicken Parmesan) are not the same thing. Parmesan Chicken refers to lightly breaded, pan seared chicken cutlets simmered in a Parmesan cream sauce. Chicken Parmigiana refers to a breaded and fried chicken cutlet topped with marinara sauce, melted mozzarella, and grated Parmesan cheese. Chicken Parmigiana is typically served with pasta or as a sandwich in a sub or hero roll.
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Creamy Garlic Chicken
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Ingredients
CHICKEN
- 2 large chicken breasts (about 24 ounces)
- 2 tablespoons flour
- 1 tsp EACH salt, garlic powder, onion powder
- 1/2 tsp EACH pepper, paprika
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
CREAMY GARLIC PARMESAN SAUCE
- 10 garlic cloves, whole
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 1/2 cups low sodium chicken broth
- 1 tablespoon cornstarch
- 1 cup heavy cream (or evaporated milk mixed with ½ TBS cornstarch)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon chicken bouillon (granulated, crushed cube or better than bouillon)
- 1 tsp EACH dried parsley, dried basil or 1 TBS EACH fresh
- 1/2 tsp EACH dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
- 1/3 cup freshly grated Parmesan cheese
- 1/2 tablespoon lemon juice (optional)
Instructions
- Smash 5 garlic cloves with the blunt edge of the back of a knife and peel. Peel remaining whole cloves; set aside.
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness (use a meat mallet or side of a can). Pat dry.
- Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each cutlet in the mixture, shake off any excess, then transfer to a dry surface.
- Melt 2 tablespoons butter in 2 tablespoons oil in a large skillet (I love my braiser) over medium-high heat. Once hot, add chicken and sear each side for 4-5 minutes (depending on thickness) until golden and cooked to 160 degrees F. If the drippings are starting to burn, turn down the heat (we don't want any black drippings!) Transfer chicken to a plate, don't wipe out skillet.
- Reduce heat to medium. Add a drizzle of oil if needed to the chicken drippings. Add chopped shallot and smashed and whole garlic cloves. Sautรฉ while scraping up the brown bits on the bottom of the pan until shallots are softened and garlic is caramelized, about 3 minutes. Add minced garlic and saute 2 mintues.
- Reduce heat to low and stir in heavy cream. Mix chicken broth with cornstarch and add to the skillet followed by Worcestershire, Dijon, bouillon and all of the sauce seasonings.
- Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens almost to desired consistency (it will continue to thicken once you add the Parmesan and chicken), stirring often. Whisk in Parmesan until melted followed by lemon juice.
- Add chicken back to the pan and spoon some sauce over top. Gently simmer for 1 minute for the chicken to soak in the sauce. Garnish with fresh parsley if desired.
Video
Notes
Recipe Variations
- Add veggies:ย Add any chopped vegetables such as asparagus, broccoli, zucchini, green beans, bell peppers etc. and sautรฉ them after youโve cooked the garlic for a few minutes. ย If using frozen peas, thaw and stir in with the Parmesan to warm through.
- Spinach: Use 2 cups baby spinach and add it to the sauce at the end of cooking; allow to wilt 1-2 minutes.
- Add mushrooms:ย ย If youโre a mushroom lover, consider pan frying slicedย baby Bella mushrooms, removing from the skillet then adding back to the sauce at the end of cooking. Check out myย mushroom chicken recipeย to see exactly how I cook perfect mushrooms.
- Add tomatoes: Add oneย pintย halved cherry tomatoes to the skillet with the garlic.
- Add cheese:ย Add additional Parmesan to the sauce or layer the chicken with sliced Gouda, mozzarella, provolone, Swiss or Gruyere, cover and turn the skillet to low until the cheese melts.ย ย ย
Prep Ahead
Yes! ย While this Creamy Garlic Chicken doesnโt require much prep, you can still prep everything in advance so your dinner can come together in minutes.- Prep chicken:ย Create chicken cutlets by slicing chicken breasts in half and pounding to an even thickens. ย Store in an airtight container in the refrigerator.
- Dredge chicken:ย Go one step further and dredge the chicken in flour and spices. Transfer the chicken to a parchment lined plateย in a single layerย and tightly cover with plastic wrap. Store in the refrigerator. Bring to room temperature before cooking.
- Chop aromatics:ย Chop the shallots and smash the garlic and store an airtight container in the refrigerator.
- Grate cheese:ย Grate the fresh Parmesan and store in an airtight container in the refrigerator.
HOW TO STORE AND REHEAT
- To store:ย Store in an airtight container in the fridge for four to five days.ย
- To freeze: ย I do not recommend freezing the chicken in the sauce because it can become a funny texture and separate. The chicken will freeze by itself without any problem. If you want to freeze the chicken with the sauce, use evaporated milk instead of heavy cream and omit the Parmesan.
- To reheat in the microwave:ย Thinly slice or chop chicken so it reheats more evenly without becoming rubbery. Transfer to a microwave-safe dish and warm for one minute, stir, then continue to heat at 20-second intervals as needed.ย
- To reheat on the stove:ย Thinly slice or chop up chicken, transfer to a skillet. Heat over medium heat, stirring often.
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Leave a Review, I Always Love Hearing From You!
Susan says
Hi Jen,
I followed this exactly and it came out perfect! Thanks for another hit in the kitchen! Aaand once again, no leftovers!
Jen says
Awesome, I love hearing that Susan, thank you!
Jessica S says
Jen! First, I love all of your recipes. But this was so so SO good. Easy to make with tons of depth flavor. I paired it with your suggested mashed potatoes and it was lick your plate good.
Thank you so much
Jen says
YAY, that’s what I like to hear, thanks Jessica! No shame in licking your plate over here .
Kristen says
I usually make an easy parmesan sauce when we want something creamy. But tonight I was craving a chicken in a cream sauce dish like what I’ve had in restaurants before. This was it! It totally hit the spot and felt so decadent. I only had jarred minced garlic instead of fresh which worked great anyways, and I added chopped zucchini to it. I kept “taste-testing” the sauce..oh my…that sauce. Served the chicken and sauce on top of angel hair pasta. Seriously fantastic! Thank you for sharing!
Jen says
Thank you so much for the glowing review Kristen, I’m so pleased it was restaurant worthy! It sounds outstanding with angel hair pasta – yum!
Lori Nelson says
Made this for dinner and it was very good. Will definitely make again. Prep/cook time took closer to 1 hour and 15 minutes, I assume the large garlic cloves are to be removed before serving, but no mention of that in the recipe. Please correct me if I’m wrong. Thanks!
Jen says
Thanks Lori, I’m so pleased it will be on repeat! Some people actually eat the large garlic cloves, so you can leave them or remove them if you wish.
Dee says
Iโm not even joking when I say this was 1 of my favorite meals Iโve ever cooked! I was like โyup I cooked this sauce from scratchโ lol. It was super easy from start to finish, clean up was a breeze and following the directions was super clear! I want to dip my life in this sauce Iโm going to find things to make with it that can be dipped like biscuits, tater tots, etc! So good, my family loved it and itโs definitely going to be part of of rotation now! If youโre thinking of making this definitely donโt hesitate you wonโt be disappointed!
Jen says
That is amazing Dee, thanks for making my day! I’m thrilled this recipe is a new repeat favorite!
Jeanette says
Your recipes are amazing! It would be extremely helpful if you posted the calorie count in your recipes. I realize a lot of substitutions are listed but even the calorie count for the recipe as written would help. Just a suggestion.
Jen says
Thank you so much Jeanette! I am so glad that you love the recipes! I donโt have nutritional info but you can calculate it here: https://www.myfitnesspal.com/recipe/calculator
Lindsay says
This sauce is incredible. I have made this recipe multiple times and it is always a hit. Iโm happy to have leftovers. I usually use boneless skinless chicken thighs as we like them better than chicken breasts but we have used both and always love this for dinner. Thank you!!
Jen says
Thank you so much, Lindsay! I love hearing it’s a repeat favorite!
Cari says
Omgeee this is so delish! As with any recipe you make for the first time, it’s a lot to follow but so worth it. Next time I will measure out all the seasonings ahead of time to make it a more smooth process. I forgot to add the Worcestershire and I didn’t have Dijon mustard and it was still amazing.
Jen says
Iโm so pleased you loved it so much Cari, thank you!
Laura says
Just made this last night and the whole family loved it! Pretty easy to make as well. I served it with roasted broccoli and French bread to soak up the sauce. It really only serves four people so if you want leftovers or you have big eaters you might want to double the recipe. Thank you for another great dish!!
Jen says
You are so welcome, Laura! I am so happy this was such a hit! Thanks for the awesome review!
Mollie Watkins says
ABSOLUTELY DELICIOUS! Definitely will be remaking many times in the future. I did only have salted butter, and forgot to adjust the amount of added salt, but it tasted perfect to me.
Jen says
HI Mollie! I am thrilled that you loved this recipe!
Tina Ingram says
Is there any way you can make this in the oven instead of on a skillet thank you in advance God bless
Jen says
Hi Tina! Thank you for your interest in this recipe! I’m so sorry for not responding sooner! You should be able to make this in the oven. Place the coated chicken on the baking sheet and lightly spray or brush with oil or butter. Bake for 15-20 minutes until cooked through and golden brown, reaching an internal temperature of 165ยฐF. Make the sauce in a saucepan on the stove and then drizzle on the chicken when ready to serve. I hope that helps!
Debbie says
I made this last night and it was SO delicious!! I will definitely make again. I have a question- what is the point of โfryingโ the breast first? I wondered why they canโt just be seasoned and sautรฉed. Let me know if there is a reason, Iโm sure there is, just was curious
Jen says
Hi Debbie! I’m so glad that you loved this dish! It’s a matter of preference for flavor and texture. Since you dredge it then frying creates a nice crust on the chicken breast before adding it to the sauce. ๐