The Best Creamy Garlic Parmesan Chicken Recipe

As the day winds down on this beautiful Tuesday evening in Casablanca, treat yourself to a meal that tastes like it came from a high-end restaurant but is secretly one of the easiest and quickest dishes you can make. This Creamy Garlic Parmesan Chicken is the epitome of a perfect weeknight indulgence.

The recipe features tender, golden-pan-seared chicken breasts smothered in a velvety, rich cream sauce that’s loaded with savory garlic and sharp Parmesan cheese. Made in one pan and ready in under 30 minutes, it’s a stunningly delicious meal that is sure to become a staple in your dinner rotation.

Why You’ll Love This Recipe

Restaurant-Quality Taste: Rich, decadent, and packed with flavor, it’s a dish that truly impresses.
Ready in Under 30 Minutes: An elegant meal that’s faster than ordering takeout.
One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup.
Simple, Accessible Ingredients: Creates a luxurious sauce using everyday staples.

Simple Ingredients for a Luxurious Dish

Chicken: 4 small boneless, skinless chicken breasts (about 1.5 lbs / 700g), pounded to an even thickness.
For Searing: 2 tablespoons olive oil and 2 tablespoons unsalted butter.
Aromatics: 6-8 cloves of garlic, minced (don’t be shy with the garlic!).
Chicken Broth: 1 cup, low-sodium.
Heavy Cream: 1 cup.
Parmesan Cheese: 1 cup, freshly grated from a block.
Seasoning: Salt and freshly ground black pepper to taste, ½ teaspoon red pepper flakes (optional, for a little heat).
Optional for richness: 2 cups fresh baby spinach.
Garnish: 2 tablespoons chopped fresh parsley.

Step-by-Step Instructions

Prepare and Sear the Chicken: Pat the chicken breasts dry and season generously on both sides with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add the chicken to the skillet. Cook for 5-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Sauté the Garlic: Reduce the heat to medium-low. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant. Be careful not to burn it.
Build the Cream Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon (this is where the flavor is!). Let it simmer for 2-3 minutes to reduce slightly.
Make It Creamy: Stir in the heavy cream and bring to a gentle simmer. Cook for another 2-3 minutes until the sauce begins to thicken.
Add the Cheese and Spinach: Reduce the heat to low and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. If using, add the baby spinach and let it wilt into the sauce, which will take about 1-2 minutes. Season the sauce with salt, pepper, and optional red pepper flakes to your taste.
Combine and Serve: Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Let them simmer gently in the sauce for a minute or two to heat through. Garnish with fresh parsley and serve immediately.

Pro Tips for the Best Results

Use Freshly Grated Parmesan: This is non-negotiable! Pre-shredded cheese is coated in anti-caking agents and will not melt smoothly, often resulting in a grainy sauce. Grate your own from a block for a velvety finish.
Pound the Chicken: Pounding the chicken breasts to an even thickness ensures they cook quickly and evenly without drying out.
Don’t Burn the Garlic: Cook the garlic over medium-low heat just until it becomes fragrant. Burnt garlic will make the entire dish bitter.
Keep it at a Simmer: Once you add the cream and cheese, do not let the sauce come to a rolling boil, as this can cause it to separate or curdle. A gentle simmer is all you need.

Frequently Asked Questions (FAQ)

Q: What should I serve with this creamy chicken? A: This dish is incredibly versatile. It’s fantastic served over pasta (fettuccine or penne), mashed potatoes, or rice to soak up the delicious sauce. For a lower-carb option, serve it with steamed asparagus, broccoli, or zucchini noodles.

Q: Can I use chicken thighs instead of breasts? A: Absolutely! Boneless, skinless chicken thighs work beautifully. They may take a minute or two longer to cook through, but they will be incredibly juicy.

Q: How do I store and reheat leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave at reduced power to prevent the sauce from separating.

Q: Can I use milk instead of heavy cream? A: You can, but the sauce will be much thinner and less rich. For the best creamy results, heavy cream is highly recommended. If you must use milk, you can create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold milk and add it to the sauce to help it thicken.

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The Best Creamy Garlic Parmesan Chicken (30-Minute Recipe)