Description
This Creamy Garlic Parmesan Chicken recipe features tender, seared chicken breasts smothered in a rich and velvety garlic Parmesan sauce. Perfectly seasoned with Italian herbs and made with simple ingredients like heavy cream, Parmesan cheese, and a touch of white wine for depth. An elegant yet easy one-pan meal ideal for dinner served over pasta, rice, or mashed potatoes.
Ingredients
Scale
Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon Italian seasoning
Cooking Fats:
- 2 tablespoons olive oil
- 4 tablespoons butter (divided)
Sauce:
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup Parmesan cheese, freshly grated
- Optional: 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- Optional: Red pepper flakes (for a touch of heat, to taste)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning to ensure well-rounded flavor throughout.
- Sear the Chicken: Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken breasts (cook in batches if the skillet is crowded). Sear each side for 5-7 minutes until golden brown and fully cooked (internal temperature should reach 165°F/74°C). Remove cooked chicken from skillet and cover loosely with foil to keep warm.
- Make the Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic to preserve its delicate flavor.
- Deglaze (Optional): If using white wine, pour it into the skillet and simmer for 2-3 minutes while scraping the browned bits from the bottom of the pan. This step adds depth and complexity to the sauce.
- Add Liquids: Pour in the heavy cream and chicken broth. Stir the mixture to combine and bring it to a gentle simmer.
- Add Cheese: Reduce heat to low and gradually stir in the freshly grated Parmesan cheese. Continue stirring until the cheese has melted smoothly into the sauce, creating a creamy texture.
- Season: Taste the sauce and season with salt, black pepper, and red pepper flakes if desired for a subtle heat.
- Simmer: Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally until it thickens slightly and coats the back of a spoon.
- Combine: Return the seared chicken breasts to the skillet, spooning the sauce over each piece to coat thoroughly.
- Simmer Together: Let the chicken simmer in the sauce for 2-3 minutes to reheat and absorb the flavors fully.
- Serve: Remove from heat and garnish with fresh chopped parsley. Serve immediately over pasta, rice, mashed potatoes, or your preferred side dish for a comforting and elegant meal.
Notes
- Patting the chicken dry before seasoning ensures better browning during searing.
- Cooking chicken in batches prevents overcrowding and promotes even cooking and caramelization.
- Use freshly grated Parmesan cheese for the best flavor and smoother melting.
- The white wine is optional but recommended for added depth; substitute with more chicken broth if preferred.
- Adjust seasoning according to taste, particularly salt and red pepper flakes to control heat level.
- Serve this dish with pasta, mashed cauliflower, rice, or roasted vegetables for well-rounded meals.
