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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce that clings to each bite. This Italian-American chicken skillet simmers into a thick richness with garlic and herbs for a weeknight-ready dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.1 tsp Salt to taste
  • 0.1 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
  • 2 tbsp olive oil
Sauce
  • 6 garlic minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 1 fresh thyme and parsley for garnish

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. Press lightly so the spices adhere.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then add chicken breasts and sear for 5-6 minutes per side until golden. Cook to an internal temperature of 165°F and remove the chicken to a plate.
Build the garlic Parmesan cream sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant. Scrape up any browned bits from the bottom.
  2. Deglaze with dry white wine (or chicken broth) and cook for 2 minutes. The liquid should reduce slightly and look glossy.
  3. Stir in heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then bring to a simmer for 4-5 minutes. Watch for a thick and glossy sauce that coats the back of a spoon.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast. Make sure the tops are well coated.
  2. Garnish with fresh thyme and parsley and serve immediately. Finish with a quick visual of herbs floating in the sauce.

Notes

For the glossiest sauce, simmer just until thick—overcooking can cause it to tighten. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat gently on low, adding a splash of chicken broth if needed. Freezing is not recommended because the cream sauce may separate when thawed. Dietary swap: use half-and-half instead of heavy cream for a slightly lighter sauce texture.