Name: Creamy Garlic Parmesan Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 chicken breasts, (halved horizontally and pounded with a meat mallet to ensure even cooking); 4 tablespoons all-purpose flour; 5 tablespoons finely grated parmesan cheese; 2 teaspoons garlic salt; ½ teaspoon ground black pepper; 1 tablespoon olive oil; 1 tablespoon salted butter; ½ small onion, ( finely diced (as small as you can get them)); 2 tablespoons minced garlic; 1 ¼ cup chicken broth; 1 ¼ cup heavy cream; 1 cup grated fresh Parmesan cheese; 1 teaspoon garlic salt; 1 teaspoon dried parsley; 3 teaspoons cornstarch, (optional)

Creamy Garlic Parmesan Chicken in a skillet

This Creamy Garlic Parmesan Chicken recipe recipe is ready in just 35 minutes. This must be what people mean when they say “winner, winner, chicken dinner!”

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Prep Time15

Cook Time20

Total Time35

Servings

Table of Contents

Creamy Garlic Parmesan Chicken Ingredients
Ingredient Substitutions and Variations
How to Make this Creamy Garlic Parmesan Chicken recipe
How To Serve
Storage
More Recipes You’ll Love
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Our delicious creamy garlic chicken is bound to be one of your new favorite recipes! This creation combines succulent chicken breasts, rich and velvety garlic-infused cream sauce, and plenty of parmesan cheese.

Creamy Garlic Parmesan Chicken Ingredients

Creamy Garlic Parmesan Chicken raw ingredients that are labeled

You’ll need:

3 chicken breasts, halved horizontally and pounded with a meat mallet to ensure even cooking
1 tbsp olive oil
1 tbsp salted butter
½ small onion, finely diced as small as possible
2 tbsp minced garlic
1 ¼ cup chicken broth
1 ¼ cup heavy cream
1 cup plus 5 tbsp finely grated Parmesan cheese, divided
3 tsp garlic salt, divided
3 tsp cornstarch, optional
¼ cup all-purpose flour
½ tsp ground black pepper
1 tsp dried parsley

Ingredient Substitutions and Variations

CHICKEN THIGHS: If you love to cook with dark meat, you can make this dish with chicken thighs instead of chicken breast. We recommend boneless, skinless thighs if possible.

MUSHROOMS: Love mushrooms? They’re wonderful in this dish! Just sauté sliced white or baby bella mushrooms in butter, then add to the sauce during step 7 when you add the chicken back to the sauce.

SPINACH: Try adding a handful of fresh spinach to the sauce right before adding the chicken. Let it wilt in the sauce for just about 30 seconds, then remove from the heat and serve.

GARLIC POWDER: Reducing salt in your diet? Simply replace the garlic salt with garlic powder to cut down on the sodium a bit. You can also opt for unsalted butter instead of salted.

NO ONION: Onion is optional in this recipe, but it does add nice flavor to the sauce. You can easily leave out the onion if you prefer.

How to Make this Creamy Garlic Parmesan Chicken recipe

STEP ONE: Cut the chicken breasts in half horizontally. Use a meat mallet to pound down the thicker pieces on the chicken breasts. This will ensure even cooking and browning.

STEP TWO: In a shallow bowl combine flour, 5 tbsp finely grated parmesan cheese, garlic salt, and ground black pepper. Dredge chicken in the flour mixture, making sure to shake off excess flour.

STEP THREE: In a large skillet over medium-high heat add olive oil and butter. Add chicken breasts and let cook 5-6 minutes on each side until evenly browned. Flip each breast over and continue to brown on the other side. Cook until no longer pink and the chicken is 165 degrees inside when checked with a meat thermometer. Remove chicken to a plate and set aside.

STEP FOUR: Reduce heat to medium and add onions to the remaining juices and oil in the pan. Cook for 5 minutes stirring often. Add minced garlic to the pan and allow to cook 2-3 additional minutes stirring often.

minced garlic cooked in a skillet with the onions

STEP FIVE: Add chicken broth to the skillet and use your spoon to deglaze the bottom of the pan. Make sure to get all of the brown bits up into the sauce. Reduce heat to medium-low and allow it to simmer for 5 minutes.

STEP SIX: Pour in the heavy cream and stir well. Simmer on medium-low heat for 3 minutes. Add Parmesan cheese and additional garlic salt. Stir to combine. If your sauce is too thin you can put 3 tsp cornstarch into a small bowl and add 3 tsp of the garlic cream sauce. Use a fork to mix together. Add to the garlic cream sauce and stir well. Let simmer an additional 2-3 minutes, stirring often.

STEP SEVEN: Add the chicken back to the pan and let it sit in the simmering sauce until it comes back up to temperature.

How To Serve

While you’re here, be sure you also check out our White Chicken Enchiladas and Lasagna Rollups for more great dinner ideas.

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Storage

IN THE FRIDGE: Store the leftover chicken and sauce in an airtight container in the refrigerator for up to three days.

A plate of food with rice and vegetables, with Chicken and Garlic

Creamy Tuscan Garlic Chicken is a satisfying dinner of tender chicken and a creamy homemade Parmesan sauce filled with delicious garlic flavor. Ready in just 35 minutes, this is a really wonderful weeknight family meal!

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Creamy Garlic Parmesan Chicken

5 from 1 vote

This Creamy Garlic Parmesan Chicken recipe recipe is ready in just 35 minutes. This must be what people mean when they say “winner, winner, chicken dinner!”

Prep Time 15

Cook Time 20

Total Time 35

Servings

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Ingredients

3 chicken breasts, halved horizontally and pounded with a meat mallet to ensure even cooking
4 tablespoons all-purpose flour
5 tablespoons finely grated parmesan cheese
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon salted butter
½ small onion, finely diced (as small as you can get them)
2 tablespoons minced garlic
1 ¼ cup chicken broth
1 ¼ cup heavy cream
1 cup grated fresh Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried parsley
3 teaspoons cornstarch, optional

Instructions

Cut the chicken breasts in half horizontally. Use a meat mallet to pound down the thicker pieces on the chicken breasts. This will ensure even cooking and browning.
In a shallow bowl combine flour, 5 tbsp finely grated parmesan cheese, garlic salt, and ground black pepper. Dredge chicken in the flour mixture, making sure to shake off excess flour.
In a large skillet over medium-high heat add olive oil and butter. Add chicken breasts and let cook 5-6 minutes on each side until evenly browned. Flip each breast over and continue to brown on the other side. Cook until no longer pink and the chicken is 165 degrees inside when checked with a meat thermometer. Remove chicken to a plate and set aside.
Reduce heat to medium and add onions to the remaining juices and oil in the pan. Cook for 5 minutes stirring often. Add minced garlic to the pan and allow to cook 2-3 additional minutes stirring often.
Add chicken broth to the skillet and use your spoon to deglaze the bottom of the pan. Make sure to get all of the brown bits up into the sauce. Reduce heat to medium-low and allow it to simmer for 5 minutes.
Pour in the heavy cream and stir well. Simmer on medium-low heat for 3 minutes. Add Parmesan cheese and additional garlic salt. Stir to combine. If your sauce is too thin you can put 3 tsp cornstarch into a small bowl and add 3 tsp of the garlic cream sauce. Use a fork to mix together. Add to the garlic cream sauce and stir well. Let simmer an additional 2-3 minutes, stirring often.
Add the chicken back to the pan and let it sit in the simmering sauce until it comes back up to temperature.
Serve over rice, mashed potatoes, pasta, or cauliflower mash. Use the sauce as gravy and garnish with parsley.

Notes

You want your chicken really browned for this recipe. It is better to cook on a higher heat and sear the chicken on both sides. Since you are using a meat mallet to pound down the chicken so it is the same size throughout it should cook evenly and quickly.
I used a nonstick skillet for this recipe. I didn’t end up having a ton of “brown bits” when I deglazed the pan. I would suggest using a silver skillet. That way you will have enough “browned bits” on the bottom that will come up into the sauce and turn the color of the sauce a bit darker.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
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Creamy Garlic Chicken