Garlic Parmesan Chicken is a simple and tasty dish that brings together the rich flavors of garlic and sharp Parmesan cheese with tender, juicy chicken. The chicken is usually coated with a buttery garlic sauce and sprinkled with Parmesan, giving it a golden, crispy crust that’s hard to resist.
I love making this dish when I want something comforting but easy to put together. The smell of garlic filling the kitchen is always a good sign that a delicious meal is on its way. A little tip I’ve picked up is to use fresh garlic when you can—it really makes a difference in flavor.
For serving, I like to pair this chicken with a side of steamed veggies or a simple salad to balance out the richness. Leftovers reheat well, too, so it’s perfect for a quick lunch the next day. This chicken always brings smiles around the table, and I think part of the fun is how quick it is to whip up on busy nights.
Key Ingredients & Substitutions
Chicken breasts: I like boneless, skinless ones for quick cooking and easy eating. If you prefer, you can use chicken thighs for juicier, more flavorful meat.
Garlic: Fresh garlic is best for its bold flavor, but garlic powder works well if you want less intensity or don’t have fresh cloves.
Parmesan cheese: Grated Parmesan adds a nutty, salty note. If you can’t find Parmesan, Pecorino Romano is a good substitute with a sharper taste.
Heavy cream: This creates the creamy sauce. For a lighter option, try half-and-half or coconut milk, though the sauce may be thinner.
Chicken broth: Adds depth to the sauce. Vegetable broth works fine if you want a vegetarian-friendly sauce (skip chicken for that).
Lemon juice: Optional, but adds a fresh brightness that balances the richness. You can skip it if you prefer a creamier, less tangy sauce.
How Do I Get the Chicken Nice and Golden Without Overcooking?
Getting a golden crust on the chicken while keeping it juicy is key here. Follow these tips:
- Pat chicken dry before seasoning. This helps it brown better.
- Use medium-high heat and enough oil or butter to coat the pan.
- Don’t move the chicken too soon—let it sear undisturbed for 4-5 minutes on each side.
- Cook until it reaches an internal temperature of 165°F (75°C) for safe and juicy chicken.
- Remove chicken from the pan before making the sauce to avoid overcooking.
These simple steps help lock in moisture and create a flavorful crust that pairs perfectly with the creamy garlic Parmesan sauce.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet for even browning and easy cleanup.
- Tongs or spatula – for flipping and removing the chicken without piercing it.
- Measuring spoons and cup – to ensure the right amount of garlic, cream, and cheese.
- Knife and cutting board – for chopping garlic and parsley fresh.
Flavor Variations & Add-Ins
- Use cooked bacon bits or pancetta in the sauce for a smoky flavor.
- Swap parsley for fresh basil or cilantro for a different herbal note.
- Add red pepper flakes or a pinch of cayenne for a spicy kick.
- Stir in sautéed mushrooms or spinach for extra veggies and earthiness.
Garlic Parmesan Chicken
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 tsp garlic powder
- 1 tsp dried Italian herbs or mixed herbs
- 2 tbsp olive oil or butter, for searing
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth or stock
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tbsp lemon juice (optional)
- Cooked rice or pasta, to serve
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. In about 25 minutes, you’ll have a delicious creamy chicken dish ready to enjoy!
Step-by-Step Instructions:
1. Season the Chicken:
Pat the chicken breasts dry with paper towels. Sprinkle salt, pepper, garlic powder, and dried herbs over both sides of the chicken to season them well.
2. Sear the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken breasts. Cook for 4-5 minutes on each side until they turn golden brown and are cooked through. Once done, remove the chicken from the skillet and set aside.
3. Make the Garlic Sauce:
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until you smell its fragrant aroma. Be careful not to burn the garlic.
4. Deglaze the Pan:
Pour in the chicken broth and gently scrape the bottom of the pan with a wooden spoon to loosen all the cooked bits. This adds great flavor to your sauce.
5. Create the Creamy Sauce:
Stir in the heavy cream and Parmesan cheese. Keep stirring and let the sauce simmer gently until it thickens a little, about 3-5 minutes.
6. Finish the Sauce:
Add the lemon juice (if using) and chopped parsley to the sauce. Taste and add more salt or pepper if needed.
7. Combine and Warm:
Put the chicken back into the skillet with the sauce, spooning some sauce over the top. Let it warm together for 1-2 minutes to soak up those lovely flavors.
8. Serve and Enjoy:
Dish out the chicken over cooked rice or pasta, spoon more sauce on top, and sprinkle with extra parsley and lemon wedges if you like. Enjoy your creamy, garlicky Parmesan chicken!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Cooking frozen chicken directly can lead to uneven cooking and a rubbery texture.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but keep in mind it may be less creamy and rich. For a dairy-free option, coconut milk works well, though it will add a subtle coconut flavor.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and sauce separately and store them in the fridge. Combine and gently reheat just before serving for the best flavor and texture.
