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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared chicken breasts simmered in a velvety, glossy garlic Parmesan cream sauce. The sauce thickly coats the back of a spoon, with herbs floating around the chicken for a rich skillet dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts about 6–8 oz each
Seasonings
  • 0.5 tsp salt to taste, generous
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 0.5 tsp smoked paprika to taste
For searing and sauce base
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 6 garlic cloves, minced
  • 0.75 cup dry white wine or chicken broth choose one
Creamy sauce
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 1 fresh thyme
  • 1 fresh parsley

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt, pepper, garlic powder, and smoked paprika on both sides.
  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 internal temperature reaches 165°F.
  3. Remove the chicken to a plate while you make the sauce.
Build the garlic Parmesan cream sauce
  1. Add the butter and minced garlic to the same skillet and cook for 1 minute, until fragrant and lightly bubbling.
  2. Pour in the dry white wine (or chicken broth) to deglaze the pan, then cook for 2 minutes while 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 skillet and spoon the sauce over each breast so the tops glisten.
  2. Garnish with fresh thyme and parsley and serve immediately.

Notes

For the glossiest sauce, simmer until it visibly thickens and lightly coats a spoon before adding the chicken back. Store leftovers in the refrigerator up to 3 days; rewarm gently on the stovetop until hot (add a splash of broth if needed). Freezing is not recommended because cream sauces can separate after thawing. For a lower-fat option, use half-and-half instead of heavy cream and simmer a bit longer to reach the same thick, spoon-coating texture.