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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared chicken breasts in a velvety, glossy Parmesan cream sauce. Cook it in one skillet until the sauce thickly coats the back of a spoon, then finish with fresh thyme and parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts About 6–8 oz each for even searing.
  • 0.5 tsp salt Season generously; adjust to taste.
  • 0.5 tsp black pepper Season generously; adjust to taste.
  • 1 tsp garlic powder Season generously; adjust to taste.
  • 0.5 tsp smoked paprika Season generously; adjust to taste.
  • 2 tbsp olive oil For searing and building flavor in the pan.
Garlic Parmesan cream sauce
  • 6 garlic, minced Minced so it blooms quickly without burning.
  • 1 tbsp butter Adds richness to the garlic base.
  • 0.5 cup dry white wine or chicken broth Use whichever you have; deglazing lifts the browned bits.
  • 1 cup heavy cream Simmer until the sauce thickens and turns glossy.
  • 0.5 cup chicken broth Balances richness and helps the sauce stay silky.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts smoothly into the sauce.
  • 1 tsp Italian seasoning Classic herb blend for an Italian-American profile.
  • 1 fresh thyme and parsley for garnish Finely chop if desired; adds bright green flecks over the top.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  3. Sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove the chicken to a plate.
Build the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same skillet and cook for 1 minute until fragrant.
  2. Deglaze with white wine and cook for 2 minutes, scraping up the browned bits from the pan.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast.
  2. Garnish with fresh thyme and parsley and serve, with the sauce visibly coating the chicken.

Notes

Pro tip: keep the sauce at a gentle simmer once the cream goes in so the Parmesan melts into a smooth, glossy coating. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because the cream may separate. For a lighter option, use half-and-half instead of heavy cream and simmer slightly longer to reach a similar thickness.