Amazing Creamy Garlic Parmesan Chicken Breast
This Creamy Garlic Parmesan Chicken Breast recipe delivers tender, juicy chicken smothered in a luscious, creamy sauce bursting with garlic and Parmesan cheese. It's an incredibly delicious and surprisingly easy-to-make dish, promising a restaurant-quality meal perfect for a satisfying weeknight dinner.
Equipment
- Large skillet
- Meat mallet (optional)
- Paper towels
- Measuring spoons
- Measuring cups
- Spatula
- Meat thermometer
- Plate
Ingredients
- 2 large boneless, skinless chicken breasts 6-8 ounces each
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, freshly grated
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Fresh parsley, chopped optional garnish
- Red pepper flakes optional garnish
Instructions
- Pat the chicken breasts dry with paper towels. Season generously with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 4-5 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this point, just nicely browned. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Pour in the chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the grated Parmesan cheese until it's melted and the sauce is smooth and creamy.
- Season the sauce with salt and pepper to taste.
- Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.
- Reduce the heat to low, cover the skillet, and simmer for about 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Garnish with fresh parsley and red pepper flakes (if using). Serve immediately.
Notes
For even cooking, pound the chicken breasts to an even thickness. Use freshly grated Parmesan for the best flavor. If the sauce is too thin, simmer it longer; if too thick, add a splash of broth or cream. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently. Variations include adding mushrooms, spinach, or using different cheeses. To make it lighter, substitute half-and-half or milk for the heavy cream.