Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless chicken thighs work great and provide a juicier texture. You may need to cook them slightly longer to ensure they reach an internal temperature of 165°F (75°C).

What can I use instead of heavy cream?

If you want a lighter option, you can use half-and-half or full-fat coconut milk. However, the sauce may be slightly less rich and creamy.

How do I prevent the parmesan sauce from turning grainy?

Make sure to lower the heat before adding the parmesan and stir continuously. Using freshly grated parmesan (instead of pre-shredded) helps prevent clumping.

Can I make this recipe ahead of time?

Yes, you can cook the chicken and prepare the sauce ahead of time. Store them separately and combine them when reheating to maintain the best texture.

Creamy Garlic Parmesan Chicken

Description

This Creamy Garlic Parmesan Chicken is a one-pan dish that’s rich, flavorful, and ready in under 40 minutes. Juicy pan-seared chicken breasts are coated in a velvety parmesan garlic sauce, making it the perfect comfort meal for any night of the week.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
3 tablespoons olive oil

For the Sauce:

3 tablespoons unsalted butter
3 garlic cloves, minced
¼ cup dry white wine (optional)
1 cup chicken broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
¼ cup fresh parsley, chopped

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Instructions

Prepare the Chicken: Place the chicken breasts between sheets of plastic wrap or parchment paper and pound them to an even ½-inch thickness. In a shallow dish, mix the all-purpose flour, garlic powder, dried oregano, salt, and black pepper. Dredge each chicken breast in the flour mixture, ensuring an even coating on both sides. Shake off any excess flour before cooking.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and fully cooked through. The internal temperature should reach 165°F (75°C). Transfer the cooked chicken to a plate and set aside while preparing the sauce.
Make the Garlic Butter Base: Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the white wine (if using) and use a spatula to scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute to allow the alcohol to cook off.
Prepare the Creamy Parmesan Sauce: Whisk in the chicken broth and heavy cream, stirring until fully combined. Bring the mixture to a gentle simmer before adding the grated Parmesan cheese. Stir continuously until the cheese has fully melted, creating a smooth, velvety sauce. Reduce the heat to low to prevent the sauce from separating.
Coat the Chicken in the Sauce: Return the cooked chicken breasts to the skillet, turning them in the sauce to coat evenly. Let them simmer for 2-3 minutes to absorb the flavors and ensure they are fully heated through. Spoon additional sauce over the chicken for extra richness.
Garnish and Serve: Remove the skillet from heat and sprinkle fresh parsley over the top for added color and freshness. Serve immediately with pasta, rice, or mashed potatoes, ensuring each portion gets plenty of the creamy sauce.

Notes

For extra richness, you can add a little more parmesan or a touch of cream.
For a thicker sauce, let it simmer for an additional 2-3 minutes or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
If reheating, add a splash of chicken broth or cream to keep the sauce from thickening too much.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 560 kcal
Sugar: 1g
Sodium: 750mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 0g
Protein: 42g
Cholesterol: 160mg