Ever have one of those nights where you’re craving something decadently comforting, but the clock is aggressively ticking toward dinnertime? We’ve all been there. That’s exactly why this Creamy Garlic Parmesan Chicken is about to become your weekly hero.
Imagine this: golden, seared chicken cutlets, resting in a pool of the most luxurious, velvety sauce. It’s rich with garlic, savory with Parmesan, and has just the right amount of silkiness from cream. One bite, and it tastes like you fussed for hours. The beautiful secret? It all comes together in a single skillet in about 30 minutes.
I love the versatility here. Pour it over a bed of fettuccine to catch every drop of sauce, spoon it onto fluffy mashed potatoes for the ultimate comfort, or keep it light with a side of zucchini noodles or steamed rice. I’ve even tossed in a handful of fresh spinach for a pop of color and nutrients; it’s optional, but highly recommended!
This isn’t just a quick fix; it’s a guaranteed crowd pleaser that feels special enough for date night but simple enough for a hectic Tuesday. Let’s get cooking!
Why You’ll Love This Recipe:
- Weeknight Fast, Restaurant Quality Taste: Seriously, 30 minutes is all you need.
- One Skillet Wonder: Less cleanup is always a win.
- Incredibly Versatile: Perfect over pasta, rice, potatoes, or veggies.
- Customizable: Add spinach, sun dried tomatoes, or a pinch of red pepper flakes to make it your own.
Ingredients for Creamy Garlic Parmesan Chicken
- 2 large boneless, skinless chicken breasts, halved horizontally into cutlets (about 1.5 lbs total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 cup fresh spinach (optional)
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
How to Make Creamy Garlic Parmesan Chicken: A Step by Step Guide
1Sear the Chicken to Perfection: Start by patting your chicken cutlets dry with a paper towel; this is the secret to a beautiful golden sear. Season them generously on both sides with the salt, pepper, and Italian seasoning. Heat the olive oil in a large skillet over medium high heat. Once the oil is shimmering, add the chicken in a single layer (cook in batches if necessary to avoid crowding the pan). Let them sear, undisturbed, for 3-4 minutes per side, until they develop a gorgeous, golden brown crust and are cooked through. Transfer the chicken to a clean plate and set aside.
2Build Your Flavorful Sauce: In that same, now flavor packed skillet, reduce the heat to medium. Add the butter. Once it’s melted and bubbling, toss in the minced garlic. Sauté it for just about 30 seconds, until it becomes incredibly fragrant. Be careful not to let it burn, as bitter garlic is the only thing that can ruin this sauce!
3Create the Creamy Parmesan Base: Pour in the heavy cream and chicken broth. Use your spoon or a whisk to gently scrape up all those delicious browned bits from the bottom of the pan; that’s pure flavor! Bring the mixture to a gentle simmer. Whisk in the freshly grated Parmesan cheese until it’s completely melted and the sauce is smooth. Let it bubble lightly for 3-4 minutes; you’ll see it start to thicken and coat the back of a spoon.
4Bring It All Together: Nestle the seared chicken cutlets back into the skillet, along with any juices that collected on the plate. Spoon that luscious sauce over the top of each piece. Let everything simmer together for another 2-3 minutes so the chicken heats through and absorbs some of the sauce’s flavor. This is the time to add your optional fresh spinach, stirring until it just wilts into the warmth of the sauce. For a subtle heat, a pinch of red pepper flakes is wonderful here.
5Serve & Savor: Your dish is ready! Serve it immediately over a bed of your favorite pasta, a heap of fluffy mashed potatoes, or a simple portion of rice. Don’t forget to garnish with a little extra Parmesan and maybe some fresh parsley for a pop of color.
Chef’s Tips:
- Pro Cheese Tip: For the silkiest sauce, always use freshly grated Parmesan from a block. Pre grated cheese contains anti caking agents that can leave your sauce a bit grainy.
- Sauce Too Thick? No problem! If the sauce thickens more than you’d like, simply stir in an extra splash of chicken broth or cream until it reaches your desired consistency.
- Leftovers store beautifully in the fridge for up to 3 days. Reheat gently on the stovetop with a little added liquid to bring the sauce back to life.
Creamy Garlic Parmesan Chicken
Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally into cutlets (about 1.5 lbs total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 cup fresh spinach optional
- ¼ teaspoon red pepper flakes optional, for a slight kick
Instructions
- Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. Season both sides evenly with salt, pepper, and Italian seasoning.
- Sear the Chicken: Heat olive oil in a large skillet or pan over medium high heat. Once hot, add the chicken in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken to a plate and set aside.
- Make the Sauce: Reduce the heat to medium. In the same skillet, add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Simmer: Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Whisk in the grated Parmesan cheese. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Finish and Serve: Return the chicken (and any accumulated juices) to the skillet. Spoon the sauce over the chicken. Let it simmer together for another 2-3 minutes to heat through. If using, stir in the fresh spinach until wilted. For an extra touch, sprinkle with optional red pepper flakes.
- Serve immediately over your choice of pasta, rice, or mashed potatoes. Garnish with extra Parmesan and fresh parsley if desired.
Notes
- Chicken: Cutting the breasts into thinner cutlets ensures quick, even cooking. You can also use chicken thighs for a richer flavor.
- Cheese: For the best texture and flavor, use freshly grated Parmesan from a block. Pre grated cheese often contains anti caking agents that can make the sauce grainy.
- Sauce Thickness: The sauce will continue to thicken as it cools. If it becomes too thick after adding the chicken, thin it with a splash of extra chicken broth or cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little broth or cream to loosen the sauce.
