Easy Creamy Garlic Parmesan Chicken — Quick, Homemade, Family Favorite Comfort Food

I was a little nervous making this for company without trying out the recipe first, but it came out incredible! My mother-in-law couldn’t stop raving about it and wanted me to write down the recipe…. If you need an easy, creamy, homemade main that feels traditional and comforting, this skillet Creamy Garlic Parmesan Chicken is the one to put on repeat.

This dish is perfect for weeknight dinners, cozy family meals, or when you want to impress guests without spending all night in the kitchen. The sauce is silky and rich, the chicken stays tender, and the aroma of garlic and Parmesan fills the whole house — pure comfort. If you’re short on time but want big flavor, check out our collection of quick weeknight dinners for more ideas: quick weeknight dinners.

Background & Origin

Creamy garlic Parmesan-style dishes have strong roots in Italian-American home cooking — think simple sauces made from butter, cream, and a handful of good cheese. Over time these skillet meals became a staple because they’re fast, forgiving, and endlessly adaptable.

Why this recipe is so popular:

It uses pantry-friendly ingredients: garlic, Parmesan, chicken stock, and cream.
The one-pan method means fewer dishes and more time at the table.
It’s kid-friendly yet elegant enough for company.

Kitchen science: deglazing the pan after searing chicken lifts browned bits (fond) into the sauce, giving a deep, savory flavor. Emulsifying the cream and cheese over gentle heat prevents curdling and creates that silky finish.

What makes my version unique is the quick finish with a splash of lemon and a touch of cream cheese — that combo gives the sauce a velvety texture and a bright lift that had my mother-in-law asking for seconds. For more backstory and other family-tested dishes from our team, visit our author page: family recipes from our author.

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs (thinly sliced or pounded to 1/2" thick) — room temperature
1 tsp kosher salt + more to taste
1/2 tsp black pepper
1 tsp garlic powder (optional)
2 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced (or 2 tsp jarred minced garlic) — finely chopped
1 cup low-sodium chicken broth — warm
1 cup heavy cream (or half-and-half for a lighter option) — room temperature
3/4 cup freshly grated Parmesan cheese — finely grated
2 oz cream cheese (optional for extra creaminess) — softened
1 tbsp Dijon mustard (optional) — optional for depth
1 tbsp lemon juice — fresh squeezed
1–2 tsp chopped fresh thyme or Italian seasoning — optional
Fresh parsley, chopped, for garnish — optional

Notes:

Use freshly grated Parmesan for best melting and flavor.
Chicken thighs are more forgiving and budget-friendly (see variations).

Step-by-Step Instructions

Prep time: 10 minutes
Cook time: 20 minutes
Total: ~30 minutes

Season the chicken
- Pat chicken dry, season both sides with salt, pepper, and garlic powder.
- Visual cue: the surface should look dry — this helps get a golden sear.
Sear the chicken (8–10 minutes)
- Heat 2 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high heat.
- Add chicken, cook 4–5 minutes per side until golden brown and just cooked through (internal temp 160–165°F). Thicker breasts may need an extra 2–3 minutes.
- Transfer chicken to a plate and tent loosely with foil.
Build the sauce (6–8 minutes)
- Reduce heat to medium, add remaining butter to the skillet.
- Add minced garlic; cook 30–45 seconds until fragrant — don’t brown it (bitter).
- Deglaze with 1 cup warm chicken broth, scraping the brown bits from the pan with a wooden spoon. Visual cue: the liquid should become glossy and fragrant.
- Stir in cream and Dijon (if using), bring to a gentle simmer — lower the heat to avoid boiling.
Finish the sauce (2–3 minutes)
- Whisk in softened cream cheese until smooth.
- Add grated Parmesan a little at a time, stirring until melted and the sauce thickens slightly. Visual cue: sauce should coat the back of a spoon and look velvety.
- Stir in lemon juice and fresh herbs. Taste and adjust salt/pepper.
Combine and serve (1–2 minutes)
- Return chicken to the skillet and spoon sauce over each piece. Let simmer 1–2 minutes so chicken warms through and absorbs flavor.
- Garnish with chopped parsley and extra Parmesan.

Mini-tips:

Don’t rush the sear — that golden crust adds flavor.
If sauce looks too thin, simmer a minute longer; too thick, thin with 1–2 tbsp chicken broth or milk.
Use a heavy-bottomed skillet for even heat distribution.

Pro Tips & Common Mistakes

How to improve flavor
- Use freshly grated Parmesan and a splash of white wine or lemon for brightness.
- Let chicken rest 5 minutes before serving to keep juices locked in.
Texture tricks
- For a silkier sauce, stir in a small knob of cold butter at the end off-heat.
- If sauce splits, whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer gently.
What NOT to do
- Don’t boil the cream — it can separate. Keep it at a gentle simmer.
- Avoid pre-grated Parmesan (anti-caking agents prevent proper melting).
Helpful shortcuts
- Use pre-minced garlic and pre-grated cheese in a hurry, but fresh is better.
- Use thin-cut cutlets from the store to skip pounding.
Prep-ahead hacks
- Sear chicken up to a day ahead and refrigerate. Reheat gently in the sauce on low.
- Sauce can be made ahead and stored; reheat and rewhisk before adding chicken.

Explore more quick meal ideas and shortcuts in our recipes collection: more recipes and ideas.

Variations & Substitutions

Vegan
- Use firm tofu or seitan, swap cream for cashew cream or full-fat coconut milk, and Parmesan for nutritional yeast + miso for umami.
Gluten-free
- This recipe is naturally gluten-free if you use gluten-free Dijon and check grated cheese labels. Thicken with cornstarch if needed.
Low-carb / Keto
- Serve over zucchini noodles or cauliflower rice; use heavy cream and avoid cornstarch thickeners.
Kid-friendly
- Reduce the lemon and herbs; slice chicken into bite-sized pieces and toss with pasta.
Extra creamy
- Add an extra ounce of cream cheese and finish with a drizzle of heavy cream off-heat.
Spicy
- Add crushed red pepper flakes or a pinch of cayenne when sautéing garlic.
Budget-friendly
- Use bone-in chicken thighs (skin removed after cooking) or cutlets on sale.

If you’re pairing a finish or dessert, check our baking & desserts for easy sweet endings: dessert ideas and baking tips.

Serving Suggestions

Best sides:

Garlic mashed potatoes — spoon the sauce over the potatoes.
Buttered egg noodles or fettuccine — classic match for creamy sauces.
Steamed green beans or roasted asparagus — add color and crunch.

Bread:

Crusty sourdough or a warm baguette to soak up the sauce.

Salads:

Bright arugula salad with lemon vinaigrette or a simple green salad with tomatoes and cucumbers.

Rice or pasta:

Long-grain rice, wild rice, or creamy risotto would be lovely.

Wine pairing:

Chardonnay (oaked) or a light Pinot Noir complements the creamy, garlicky flavors.

Plating tips for guests:

Slice chicken on the bias, arrange over a mound of pasta or potatoes, spoon sauce generously, and finish with parsley and cracked black pepper.

Storage, Freezing & Reheating

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Sauce and cooked chicken can be frozen (separate if possible) for up to 2 months. Thaw in the refrigerator overnight before reheating.
Best reheating method: Reheat gently on the stovetop over low heat, stirring. Add a splash of broth or cream to revive the sauce. Avoid microwaving at high power (may split).
Meal-prep: Portion into single servings for quick lunches. Reheat and serve with a side salad or microwave-safe steamed veggies.

Nutrition & Health Info

Approximate per serving (1 of 4): 450–600 calories depending on chicken cut and cream used.
Protein: ~30–40g per serving (higher with chicken breast).
Lighter versions: Use half-and-half or whole milk with a cornstarch slurry to reduce calories. Serve over zucchini noodles for lower carbs.
Swap to healthier fats: Use olive oil and reduce butter; leaner cuts lower total fat while keeping protein high.

FAQ

Q: Can I prepare this Creamy Garlic Parmesan Chicken ahead of time?
A: Yes — you can sear the chicken in advance and reheat gently in the sauce. The sauce can also be made ahead and warmed slowly before combining.

Q: How do I thicken or thin the sauce?
A: To thicken: simmer a few extra minutes or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). To thin: add small amounts of chicken broth, milk, or water until you reach desired consistency.

Q: What are good ingredient substitutions?
A: Swap cream for half-and-half (lighter) or cashew cream (vegan). Use cream cheese for extra body, or nutritional yeast for a dairy-free umami boost.

Q: Can I double or halve the recipe?
A: Yes — the skillet method scales well. Use a larger pan for doubling and adjust cooking times slightly for larger batches.

Q: What cookware is best for this recipe?
A: A heavy-bottomed skillet (cast iron or stainless steel) works best for even heat and good fond development.

Q: Can I make it dairy-free or meat-free?
A: Dairy-free: use coconut milk or cashew cream and nutritional yeast instead of Parmesan. Meat-free: swap chicken for firm tofu, tempeh, or mushrooms for a hearty vegetarian option.

Q: What sides go well with this dish?
A: Pasta, mashed potatoes, rice, roasted vegetables, or a crisp green salad all pair beautifully.

Conclusion

Thanks for reading — I hope this recipe gives you the same cozy, crowd-pleasing results it did for my family. I was a little nervous making this for company without trying out the recipe first, but it came out incredible! My mother-in-law couldn’t stop raving about it and wanted me to write down the recipe…. If you try it, please leave a comment, rate the recipe, or share a photo on social media — I love seeing your versions and tweaks!

👉 #fblifestyle