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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a velvety, glossy Parmesan cream sauce that thickly coats a spoon. Cook in one skillet for an Italian chicken skillet that tastes rich yet comes together on a weeknight.
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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
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use evenly thick breasts for consistent searing.
salt
  • 1 salt Season to taste.
black pepper
  • 1 black pepper Season to taste.
garlic powder
  • 1 garlic powder Season to taste.
smoked paprika
  • 1 smoked paprika Season to taste.
olive oil
  • 2 tbsp olive oil
garlic
  • 6 garlic, minced Minced for quick, even fragrance.
butter
  • 1 tbsp butter
dry white wine or chicken broth
  • 0.5 cup dry white wine Use chicken broth instead if preferred.
heavy cream
  • 1 cup heavy cream
chicken broth
  • 0.5 cup chicken broth
Parmesan cheese
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts smoothly into the sauce.
Italian seasoning
  • 1 tsp Italian seasoning
fresh thyme and parsley for garnish
  • 1 fresh thyme and parsley for garnish Optional but highly recommended for bright herbal notes.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, black pepper, garlic powder, and smoked paprika.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the thickest part reaches 165°F; remove to a plate.
Build the garlic Parmesan sauce
  1. Add the butter and minced garlic to the same pan and cook for 1 minute until fragrant, stirring so the garlic doesn’t brown.
  2. Deglaze with the dry white wine (or chicken broth) and cook for 2 minutes, scraping up the browned bits.
  3. Stir in the heavy cream, chicken broth, Parmesan cheese, and Italian seasoning, then simmer for 4-5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the sauce over each breast so the glossy coating clings to the surface.
  2. Garnish with fresh thyme and parsley and serve immediately.

Notes

For best texture, don’t move the chicken during the first sear so it develops a golden crust. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat to prevent the sauce from breaking. Freezing isn’t recommended because cream-based sauces can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, keeping the simmer just until thick and glossy.