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Creamy Garlic Parmesan Chicken

Creamy garlic Parmesan chicken with golden seared breasts and a thick, glossy Parmesan cream sauce. Minced garlic, dry white wine, and herbs simmer together to coat the back of a spoon for a velvety Italian-American chicken 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Seasoning
  • 1 salt to taste
  • 1 pepper to taste
  • 1 garlic powder to taste
  • 1 smoked paprika to taste
Sear and Sauce
  • 2 tbsp olive oil
  • 6 garlic, minced
  • 1 tbsp butter
  • 0.5 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.75 cup Parmesan cheese, freshly grated
  • 1 tsp Italian seasoning
Garnish
  • 1 fresh thyme and parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, and smoked paprika. Pat lightly so the spices adhere.
  2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Sear the chicken until golden, about 5 to 6 minutes per side.
  3. Check doneness by ensuring the internal temperature reaches 165°F. Remove the chicken to a plate when done.
Make the Parmesan cream sauce
  1. Add 1 tablespoon butter and 6 cloves garlic, minced to the same pan and cook for 1 minute until fragrant. Scrape up browned bits from the bottom.
  2. Deglaze with 1/2 cup dry white wine or chicken broth and cook for 2 minutes. Stir until the liquid reduces slightly.
  3. Stir in 1 cup heavy cream, 1/2 cup chicken broth, Parmesan cheese, freshly grated, and Italian seasoning. Simmer for 4 to 5 minutes until the sauce is thick and glossy.
Finish and serve
  1. Return the seared chicken to the pan. Spoon the sauce over each breast so the tops are coated.
  2. Garnish with fresh thyme and parsley for garnish and serve immediately. Spoon any extra sauce from the skillet over the chicken.

Notes

For the glossiest sauce, keep it at a gentle simmer (not a hard boil) once the cream is added so the Parmesan stays smooth. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove with a splash of chicken broth if needed. Freezing is not recommended because the cream sauce can separate. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce texture (thinner, but still creamy).