Best Creamy Garlic Parmesan Chicken Recipe

Some dinners feel like a hug in a bowl, and this is one of them. I made this creamy garlic parmesan chicken on a Tuesday when the laundry was giving me side eye and everyone was hangry. I browned the chicken a smidge too hard the first time and thought I’d wrecked it, but then the sauce swooped in and saved the day like a tiny saucy superhero. Truly. If you’ve ever scraped a pan and thought huh, that looks iffy, this one is for you. I jokingly call it my Best Creamy Garlic Parmesan Chicken Recipe when I’m trying to impress, but really it’s the creamy skillet chicken I make when I need dinner to behave.

Quick digression that has nothing to do with chicken: I still use the same wooden spoon I bought in college. It has a scorch mark that looks like a tiny comet. Anyway.

Why I keep cooking this on busy nights

I make this when I want something cozy but not fussy. My family goes a little bonkers for the sauce, which is great because I always sneak in extra spinach or peas and they do not notice. The leftovers are amazing on pasta the next day, though honestly, in my house it rarely lasts more than a day. Also, I used to be nervous about cooking chicken in a skillet because it would stick, but I learned to leave it alone for a minute so it releases naturally. Revolutionary stuff, truly.

And the garlic. Eight cloves sounds like a lot, I know, but it mellows in cream and butter; it turns sweet and cuddly. If the pan looks a bit too brown at any point, splash of broth, we’re golden. I used to rush this step and regretted it because the chicken turned out pale and sad. Not anymore.

What you need, plus what I swap when I forget something

• 4 small boneless skinless chicken breasts or 6 to 8 thin cutlets, about 700 g total
• 1 teaspoon kosher salt and a few grinds of black pepper
• 1 teaspoon garlic powder, optional but I like the double garlic vibe
• 2 tablespoons olive oil or a knob of butter if you prefer
• 6 to 8 garlic cloves, finely minced I sometimes use the jarred stuff when I’m in a hurry
• 1 cup chicken broth about 240 ml low sodium if you have it
• 1 cup heavy cream or 240 ml half and half works, sauce is just a touch lighter
• 1 teaspoon Dijon mustard my grandmother always insisted on Brand X, but honestly any version works fine
• 3 to 4 tablespoons freshly grated Parmesan plus more for serving if you are me
• 1 teaspoon Italian seasoning or a mix of dried oregano and thyme
• 1 handful baby spinach or frozen peas straight form the freezer is fine
• Juice of half a lemon or a splash of white wine, optional but brightens everything
• Fresh parsley for a little green confetti

Sub notes: If you only have thighs, use them. Skinless boneless thighs stay juicy. No cream left? Evaporated milk surprisingly works, just simmer gently so it does not split. And if you only have pecorino instead of parm, delicious, slightly saltier.

How I cook it when I’m half chatting and half stirring

1. Pat the chicken dry. Season both sides with salt, pepper, and garlic powder. Simple but makes a difference.
2. Heat a large skillet over medium high. Add olive oil. When it shimmers, lay the chicken in and do not fuss with it for about 3 to 4 minutes. This is when I tidy the counter and pretend I’m on a cooking show.
3. Flip the chicken and cook another 3 to 4 minutes until nicely golden. If using thicker breasts, reduce heat to medium and cook a few more minutes until done. Internal temp 165 F if you are using a thermometer. No thermometer? Poke the thickest part, it should feel firm not hard, and juices run mostly clear.
4. Transfer chicken to a plate. Do not clean the pan. Those brown bits are flavor confetti.
5. Lower heat to medium. Add a knob of butter if the pan looks dry, then stir in the minced garlic. Cook 30 to 60 seconds until fragrant. If it looks like it might catch, splash in a tablespoon of broth. This is where I usually sneak a taste because garlic sizzling in butter is just, happiness.
6. Pour in the broth and scrape up all the browned bits. Let it bubble for 1 to 2 minutes. It should reduce slightly. Don’t worry if it looks a bit weird at this stage it always does.
7. Stir in cream and Dijon, then sprinkle in Italian seasoning. Bring to a gentle simmer, not a wild boil. Actually, I find it works better if the bubbles are small and lazy.
8. Fold in Parmesan until smooth. If the sauce looks thin, simmer another minute. If too thick, add a splash of broth or water. Taste and adjust salt.
9. Stir in spinach or peas just until wilted or warmed. A squeeze of lemon right at the end wakes everything up.
10. Nestle the chicken back into the sauce with any juices on the plate. Simmer 1 minute to rewarm. Turn off heat, shower with parsley, then serve immediately with extra parm because why not.

If you want to geek out on good browning, this guide on pan searing is fun and smart: Serious Eats searing tips. And for double checking doneness, the temp chart here is handy: FoodSafety gov charts.

Little notes I learned the slightly messy way

• Salting the chicken 15 minutes ahead makes it juicier. If you forget, it’s fine, dinner still wins.
• Freshly grated Parmesan melts better than the pre grated tubs. But if all you have is pre grated, whisk it in slowly and it behaves.
• Half and half can simmer but keep it gentle. A vigorous boil can make it look grainy.
• If your sauce splits, take it off heat and whisk in a tablespoon of cold cream. Usually pulls it back together.

Curious about the cheese itself I loved reading this quick peek at proper Parm: Parmigiano Reggiano Consortium.

Variations I’ve tried, honestly

• Mushroom moment: sauté 200 g sliced mushrooms after the chicken, before the garlic. Earthy and lush.
• Bacon crumbles: cook 2 to 3 slices until crisp, use a spoon of the fat to start the sauce. Completely not required, but oof, tasty.
• Cajun creamy chicken: add a teaspoon of Cajun seasoning with the Italian herbs. Warmth without too much heat.
• Lemony herb version: extra lemon and a handful of chopped basil at the end. Bright and springy.
• One that flopped a bit: I tried swapping all the cream for Greek yogurt. It curdled when simmered, my bad. A dollop off heat is okay though.

What I cook it in, and what to do if you do not have that

A heavy stainless or cast iron skillet is ideal for the sear and the sauce. I always say it is essential. But if all you have is nonstick, it still works. Just keep the heat to medium and do not scrape too hard with a metal spoon. A flat wooden spoon or silicone spatula is your pal here.

How to stash leftovers without losing the magic

Cool leftovers, tuck into an airtight container, and refrigerate up to 3 to 4 days. Reheat gently on low with a splash of water or broth so the sauce loosens again. I think this tastes better the next day over rice, but its personal. Freezer works for 2 months, though the sauce can look a little separated. Still good for a quick lunch.

How we like to serve it at my table

Over buttered noodles for the kids, with garlicky green beans on the side. For me, a scoop over creamy mashed potatoes or a pile of steamed broccoli. If I am feeling cheeky, I spoon extra sauce on toasted sourdough. And if you need a refresher on pasta done right, this is helpful: how to cook pasta well.

Pro tips, mostly learned the hard way

• I once tried rushing the sear and regretted it because the chicken steamed. Pat dry, then let it sit undisturbed so it browns.
• I added all the Parmesan at once once and it clumped. Sprinkle it in gradually while stirring, smoother result.
• Boiling the cream to hurry things along made it split. Keep the simmer gentle and patient, it pays you back.
• Season at the end too. Parmesan is salty and sauce reduces, so taste before adding more salt.

FAQ from friends, texts, and late night messages

Can I use chicken thighs Yes. Boneless skinless thighs are juicy and forgiving. Add a minute or two to cook time if they are chunky.

Is there a lighter dairy option Half and half works. For lighter still, mix milk with a teaspoon of cornstarch and simmer gently. Do not boil or it can go weird.

Can I make it gluten free The base recipe is already gluten free. If you plan to thicken with flour, swap in a gluten free blend. Serve with rice or potatoes.

How do I avoid overcooking the chicken Sear then finish gently in the sauce. If you have an instant read thermometer, yank it at 160 F and let carryover finish it. No thermometer Y’all will be fine, cut into the thickest piece and check.

What can I add for more veggies Mushrooms, zucchini coins, a handful of kale, or roasted peppers. Add delicate greens at the end, sturdier veg earlier with the garlic.

Can I make it ahead You can cook the sauce earlier in the day. Reheat gently and add the chicken to warm through. Or fully cook and reheat low and slow. Sauce may thicken, splash in broth.

Is pre grated Parmesan okay Totally. Freshly grated melts silkier, but I use the tub plenty on weeknights. Stir it in a little at a time and it behaves.