Creamy Garlic Parmesan Chicken Breasts Recipe

ByAmanda
Jump to Recipe· 4.6 from 11 reviews

If you’re craving a dinner that’s easy yet impressive, I’ve got just the thing for you. This Creamy Garlic Parmesan Chicken Breasts Recipe is one of those meals I find myself making over and over again because it hits every comfort food note — velvety sauce, tender chicken, and just the right amount of garlic and cheesy goodness. Trust me, once you try it, you’ll want this dish on your regular rotation.

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Why This Recipe Works

  • Simple Ingredients, Big Flavor: Everyday pantry staples come together to create an indulgent sauce that’s anything but boring.
  • Perfectly Cooked Chicken: Butter and olive oil sear the breasts to golden perfection while keeping them juicy inside.
  • Rich, Creamy Sauce: A luscious sauce finishes the dish, marrying garlic, Parmesan, and cream in a way that’s downright addictive.
  • Flexible and Foolproof: Easy to tweak and forgiving to cook, making this recipe super approachable whether you’re a seasoned cook or a newbie.
Creamy Garlic Parmesan Chicken Breast, garlic parmesan chicken, creamy chicken dinner, easy chicken recipes, indulgent chicken dish - The image shows three golden brown pieces of cooked chicken in a black pan, each covered with a layer of finely grated white cheese and sprinkled green herbs. A spoon is held above the middle piece, pouring a creamy light sauce with specks of black pepper and green herbs over the chicken. The sauce looks smooth and thick, pooling around the chicken on the pan surface. The background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic behind this creamy garlic Parmesan chicken starts with choosing quality ingredients that complement each other beautifully. Each element plays a role, from the seasoning to the type of mustard you choose. Here’s why these ingredients work so well together.

Creamy Garlic Parmesan Chicken Breast, garlic parmesan chicken, creamy chicken dinner, easy chicken recipes, indulgent chicken dish - Flat lay of two whole raw chicken breasts with smooth skin, a small mound of light beige all-purpose flour on a simple white ceramic plate, a small white bowl filled with golden olive oil, a white ceramic dish with a slab of creamy pale yellow butter, six plump garlic cloves unpeeled with papery skins, a small white bowl of light brown chicken broth, a small white bowl with thick heavy cream, a small white bowl holding grainy yellow Dijon mustard, a neat pile of finely grated parmesan cheese on a white plate, a few fresh green parsley sprigs with vibrant leaves, two whole brown eggs with clean shells – all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken Breast: Opt for larger, even-sized breasts so they cook evenly; pounding them slightly helps if thickness varies.
  • Kosher Salt & Black Pepper: Simple seasoning that enhances the chicken without overpowering the delicate creamy sauce.
  • All-Purpose Flour: Coats the chicken to create a light crust and thickens the sauce for that perfect silky texture.
  • Olive Oil & Butter: The combo offers a flavorful sear and richness; butter adds depth while olive oil prevents burning.
  • Garlic: Finely chopped for a mellow, aromatic punch; cooking gently prevents harsh bitterness.
  • Dry Sherry (Optional): Adds complexity to the sauce with a subtle sweetness, but white wine or masala are fine substitutes—or skip if you prefer alcohol-free.
  • Chicken Broth/Stock: Brings depth and balances the creaminess with savory notes.
  • Heavy Cream: The heart of the sauce—it creates a luscious mouthfeel that clings to every bite.
  • Dijon Mustard: A little tang to brighten the sauce; feel free to swap with grainy or spicy mustards to change things up.
  • Parmesan Cheese: Grated fresh for the best melt and flavor; it adds that irresistible nutty, salty finish.
  • Parsley & Extra Parmesan for Serving: Fresh parsley adds a pop of color and freshness; extra Parmesan amps up the cheesiness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Creamy Garlic Parmesan Chicken Breasts Recipe depending on what’s in my fridge and my mood. It’s super forgiving if you want to switch up flavors or change the richness. Here are some ideas from my own kitchen adventures.

  • Swap Chicken Thighs: I’ve made this with boneless skinless thighs, which need a bit longer to cook but are juicier and budget-friendly.
  • Make it Spicy: Adding a pinch of red pepper flakes or smoked paprika to the sauce gives it a nice kick without overwhelming the creamy base.
  • Herb Boost: Fresh thyme, rosemary, or basil stirred into the sauce can add another layer of aroma and flavor that’s just fantastic.
  • Ditch the Alcohol: If you avoid alcohol, just skip the sherry—the sauce is still rich and flavorful without it.

Step-by-Step: How I Make Creamy Garlic Parmesan Chicken Breasts Recipe

Step 1: Prep Your Chicken for Even Cooking

Start by laying your chicken breasts flat on a chopping board and patting them dry with paper towels—that helps the flour stick and prevents slipping. I slice each breast horizontally into two fillets so they cook evenly and faster. If one side feels thicker, gently pound it with a meat mallet or the bottom of a heavy pan to get a uniform thickness. Season both sides generously with kosher salt and black pepper, then dredge in all-purpose flour. Don’t toss the leftover flour yet—you’ll need some for your sauce later!

Step 2: Sear the Chicken to Golden Perfection

Heat olive oil in a heavy skillet over medium-high heat until shimmering, then add butter for that rich flavor. Carefully place your floured fillets in the pan and cook about 3-4 minutes per side. You’re aiming for a beautiful golden crust—don’t crowd the pan, or you’ll steam instead of sear. When done, transfer chicken to a plate, tent it loosely with foil to keep warm, and get ready for the sauce.

Step 3: Build the Creamy Garlic Parmesan Sauce

Without wiping the pan, turn heat down to low and add butter plus finely chopped garlic. Stir gently for about 2 minutes until fragrant and soft, but don’t let it brown or it’ll get bitter. Stir in two tablespoons of the flour you reserved from dredging—this makes a roux that will thicken your sauce nicely. Slowly whisk in chicken broth and dry sherry (or your chosen substitute) and simmer gently to blend the flavors. Then pour in heavy cream, Dijon mustard, salt, and pepper, stirring until combined and warmed through. Finally, add grated Parmesan and let it melt, thickening the sauce to that irresistible creamy consistency.

Step 4: Finish Cooking Chicken in the Sauce

Return the chicken fillets to the pan, pouring in any juices that collected on the plate. Simmer everything together for 2-3 minutes so the chicken finishes cooking and soaks up some of that delicious sauce. Give it a final taste and adjust seasoning as needed. Don’t forget to sprinkle on extra Parmesan and chopped fresh parsley when plating — it’s all about those finishing touches!

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Pro Tips for Making Creamy Garlic Parmesan Chicken Breasts Recipe

  • Patience with Searing: Let the chicken cook undisturbed for the full 3-4 minutes per side to get that perfect golden crust; flipping too soon can cause sticking.
  • Don’t Skip the Pounding: Flattening thicker parts of the breast helps the chicken cook evenly and keeps it tender and juicy.
  • Use Fresh Parmesan: The pre-grated stuff won’t melt as smoothly or taste as rich, so fresh cheese makes a big difference.
  • Throw Away Leftover Flour: Don’t reuse the flour that’s touched raw chicken after making the sauce roux; it’s safer and gives the best sauce texture.

How to Serve Creamy Garlic Parmesan Chicken Breasts Recipe

Creamy Garlic Parmesan Chicken Breast, garlic parmesan chicken, creamy chicken dinner, easy chicken recipes, indulgent chicken dish - This image shows four browned pieces of cooked chicken lying in a creamy light yellow sauce inside a black pan. Each piece of chicken is sprinkled with a generous layer of finely grated white cheese, and small bright green parsley leaves are scattered on top and around. The chicken has some black pepper flakes adding dark specks across the golden-brown surface. The creamy sauce is smooth and covers the bottom of the pan, slightly pooling around the chicken pieces. The close-up view highlights the texture of the chicken's crust and the soft cream beneath, all against a white marbled texture background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

When I serve this dish, I like to keep it classic: a generous sprinkle of freshly grated Parmesan really amps up the cheesiness, and a handful of chopped fresh parsley adds a hint of brightness and a gorgeous green contrast. Sometimes, I’ll toss on a few toasted pine nuts for a little texture. It just makes the dish feel a bit more special without any extra fuss.

Side Dishes

This creamy chicken pairs perfectly with simple sides to soak up all that delicious sauce. I love serving it over buttery mashed potatoes or creamy polenta, but pasta like fettuccine or even buttered egg noodles work beautifully, too. For something lighter, steamed green beans or roasted asparagus balance the rich sauce nicely. These sides are my go-to when I want comfort food with a touch of elegance.

Creative Ways to Present

For a dinner party, I’ve plated this with a bed of sautéed spinach underneath the chicken, drizzling extra sauce artfully around the plate. Finishing with microgreens on top adds a professional touch without any extra flavor competition. You can also slice the chicken breasts and fan them out for a nice visual—and each slice looks so inviting smothered in that creamy sauce!

Make Ahead and Storage

Storing Leftovers

I usually store leftover creamy garlic Parmesan chicken in an airtight container in the fridge; it keeps wonderfully for up to 3 days. The sauce thickens as it chills, so before reheating, stir in a splash of chicken broth or cream to loosen it back up and keep that velvety texture.

Freezing

This recipe freezes quite well in my experience. Freeze the chicken and sauce together in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge, then gently reheat on the stove with a little added liquid to bring back the saucy consistency. Just avoid microwaving directly from frozen to maintain the best texture.

Reheating

I recommend reheating the leftovers slowly in a skillet over low heat. Add a splash of broth or cream, stirring gently until warmed through and creamy again. This approach helps the chicken stay tender and keeps the sauce from splitting. If you’re in a hurry, the microwave works—just heat in short bursts and stir between intervals.

FAQs

  1. Can I use chicken thighs instead of breasts in this Creamy Garlic Parmesan Chicken Breasts Recipe?

    Absolutely! Boneless skinless chicken thighs are a great alternative. They tend to be more forgiving and stay juicy, but just keep in mind they will require a longer cooking time—about 15 to 20 minutes—to ensure they’re cooked through. Also, consider adjusting seasoning as thighs have a slightly richer flavor.

  2. What can I substitute for dry sherry if I don’t have it or prefer not to use alcohol?

    If you don’t have dry sherry or prefer to avoid alcohol, you can use dry white wine or masala for similar depth of flavor. Alternatively, simply omit it altogether—the sauce will still be delicious and creamy. Adding a splash of additional chicken broth can help maintain the liquid balance.

  3. How do I prevent the garlic from burning in the sauce?

    Cooking garlic on low heat is key; this recipe calls for gently softening it for about 2 minutes right after adding butter to the pan. Avoid high heat at this stage to keep garlic from turning bitter. Stir frequently and watch closely for that sweet aroma rather than brown color.

  4. Can I make this recipe dairy-free?

    Making this particular recipe dairy-free is tricky since cream, butter, and Parmesan form the core flavors and textures. If you want a dairy-free version, consider substituting heavy cream with coconut cream and vegan Parmesan alternatives, but the flavor will be distinctly different. You might also want to reduce or eliminate butter, replacing it with olive oil.

  5. How thick should the sauce be when serving?

    The sauce should be thick enough to coat the back of a spoon and cling to the chicken but not overly gloopy. It will continue to thicken slightly after removing from heat, so aim for a smooth, luscious consistency that’s pourable and silky. If it feels too thick, add a little broth or cream to loosen it.

Final Thoughts

This Creamy Garlic Parmesan Chicken Breasts Recipe is one of those meals that feels like a warm hug after a long day in the kitchen. It’s straightforward, comforting, and endlessly satisfying. Whether you’re cooking a quick weeknight dinner or want to wow guests, this dish delivers without fuss. Give it a go—you’ll be amazed how something so simple tastes so indulgently rich. And don’t forget to share it with someone you love; great food tastes best with company.

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Creamy Garlic Parmesan Chicken Breasts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose
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Description

This Creamy Garlic Parmesan Chicken Breasts recipe features tender chicken fillets cooked in a rich, velvety sauce made with garlic, parmesan, and a splash of sherry. Perfect for an easy yet indulgent dinner, this dish combines simple ingredients for a flavorful and comforting meal.

Ingredients

For the Chicken

  • 2 chicken breasts
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoon olive oil
  • 1 tablespoon butter

For the Sauce

  • 2 tablespoon butter
  • 6 cloves garlic, finely chopped
  • 2 tablespoon dry sherry (optional)
  • ¾ cups chicken broth or stock
  • 1 ¼ cups heavy cream
  • ½ teaspoon Dijon mustard
  • ½ cup grated parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

To Serve

  • Grated parmesan
  • Fresh parsley, chopped

Instructions

  1. Prepare the chicken: Lay the chicken breasts flat on a chopping board and pat dry. Use a sharp knife parallel to the board to slice each breast horizontally into two fillets. If the fillets are uneven in thickness, gently pound the thicker parts using a meat mallet or heavy pan to even them out.
  2. Coat the chicken: Add the flour to a shallow dish. Season both sides of the chicken fillets with salt and pepper, then lightly dredge them in the flour, coating evenly. Set aside remaining flour for the sauce.
  3. Cook the chicken: Heat the olive oil in a heavy skillet or frying pan over medium-high heat until shimmering. Add the butter and chicken fillets to the pan. Cook for 4 minutes on each side until golden brown and cooked through. Remove from pan, tent with foil, and set aside.
  4. Make the sauce: Reduce heat to low in the same pan (do not clean the pan). Add butter and finely chopped garlic, stirring for 2 minutes until softened and fragrant without browning. Stir in 2 tablespoons of the reserved flour from dredging the chicken, coating the garlic to create a roux.
  5. Add liquids and simmer: Slowly whisk in the chicken broth and dry sherry (if using). Bring to a gentle simmer and cook for 1 minute to combine flavors and thicken slightly.
  6. Finish the sauce: Stir in heavy cream, Dijon mustard, salt, and pepper. Bring back to a simmer, then add grated parmesan cheese, stirring until melted and the sauce is smooth.
  7. Combine and serve: Return the cooked chicken fillets along with any collected juices to the pan. Simmer together for 3 minutes until the sauce thickens and the chicken is heated through. Adjust seasoning as needed. Garnish with additional grated parmesan and chopped fresh parsley before serving.

Notes

  • Using larger chicken breasts makes slicing easier. Boneless, skinless chicken thighs can be substituted but require cooking for 15-20 minutes instead of 8.
  • If you don’t have dry sherry or prefer not to use alcohol, substitute with white wine, masala, or omit it altogether.
  • Dijon mustard can be swapped for grain mustard, hot English mustard, or sweet American mustard depending on your taste preference.
  • Flour that touches raw chicken is safe to use in the sauce as it will be fully cooked, but once added to the sauce, any remaining flour should be discarded to avoid clumps.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 35 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 0.5 g
  • Protein: 35 g
  • Cholesterol: 130 mg

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