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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce that coats the back of a spoon. This creamy chicken skillet recipe delivers a rich garlic-Parmesan finish with fresh thyme and parsley for a quick weeknight chicken 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: 720
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Use even thickness for faster, consistent searing.
seasonings
  • 0.5 tsp salt Season generously on both sides.
  • 0.25 tsp pepper Add to taste for balanced heat.
  • 0.5 tsp garlic powder Sprinkle evenly on both sides.
  • 0.25 tsp smoked paprika Adds color and mild smoky flavor.
sauce base
  • 2 tbsp olive oil For searing the chicken.
  • 1 tbsp butter For the glossy sauce finish.
  • 6 garlic Minced; cook briefly to keep it fragrant.
  • 0.5 cup dry white wine or chicken broth Choose one; deglazes the pan.
cream sauce
  • 1 cup heavy cream Creates the velvety texture.
  • 0.5 cup chicken broth Balances richness and helps loosen the sauce.
  • 0.75 cup Parmesan cheese, freshly grated Grate fresh for better melting and body.
  • 1 tsp Italian seasoning Adds classic herb flavor.
garnish
  • fresh thyme and parsley for garnish Chop and scatter over the finished chicken.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the 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 skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F; remove.
Build the garlic Parmesan pan sauce
  1. Add butter and minced garlic to the same pan and cook for 1 minute until fragrant.
  2. Deglaze with dry white wine and cook for 2 minutes to reduce slightly.
  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.
Coat and finish
  1. Return the chicken to the pan and spoon the sauce over each breast to coat.
  2. Garnish with fresh thyme and parsley and serve.

Notes

For the best glossy sauce, keep the simmer at a gentle bubble once the cream and Parmesan are added, stirring until thickened. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing isn’t recommended because the cream sauce can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce consistency (simmer a minute or two longer to thicken).